Three Bean Chili
A hearty and flavorful chili loaded with three types of beans, savory ground beef, and a blend of spices, perfect for a cozy, fuss-free meal served with simple corn chips.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $6.22/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- quick
- comfort food
- one-pot
- budget-friendly
- savory
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 lean)
- 1 yellow onion (medium, chopped)
- 2 clove garlic (minced)
- 1 can black beans (rinsed and drained)
- 1 can kidney beans (rinsed and drained)
- 1 can pinto beans (rinsed and drained)
- 1 can diced tomatoes (undrained)
- 1 can tomato sauce
- 1.5 cup beef broth
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cup corn chips (for serving)
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and chopped yellow onion. Cook, breaking up the beef, until browned and the onion is softened, about 8 minutes. Drain any excess fat.
- Stir in minced garlic, chili powder, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
- Add rinsed and drained black beans, kidney beans, pinto beans, diced tomatoes (undrained), tomato sauce, and beef broth to the pot. Stir well to combine.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer longer if time allows.
- Serve hot, garnished with corn chips if desired.
Notes
Chili tastes even better the next day! Leftovers can be stored in an airtight container for up to 4 days.
Nutrition (per serving)
- Calories: 780
- Protein: 50 g
- Carbohydrates: 80 g
- Fat: 28 g
- Fiber: 20 g
- Sodium: 1400 mg
- Saturated Fat: 10 g
- Sugar: 15 g
- Cholesterol: 80 mg