Chili De Three Amigos
Warm up your taste buds with the bold and hearty flavors of Chili de Three Amigos, a vibrant medley of tender ground beef, three types of protein-packed beans, and a trio of colorful bell peppers. This one-pot wonder combines smoky spices like cumin, smoked paprika, and chili powder, with a hint of optional cayenne for those who crave a spicy kick. Simmered to perfection with crushed tomatoes, tomato paste, and savory beef stock, this chili achieves a rich, robust flavor that’s guaranteed to satisfy. Finished with fresh cilantro, creamy sour cream, and melty cheddar cheese, it’s a comforting, crowd-pleasing dish ideal for game day, family dinners, or cozy nights in. Quick to prep in just 20 minutes and serving up to six, this chili recipe makes weeknight cooking both effortless and delicious. Perfect for anyone seeking a hearty chili recipe bursting with bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 28 ounces canned crushed tomatoes
- 3 tablespoons tomato paste
- 1 cup beef stock
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons cayenne pepper (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons fresh cilantro, chopped (for garnish)
- 0.25 cup sour cream (for serving)
- 0.5 cup shredded cheddar cheese (for serving)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
Sauté the diced onion, red bell pepper, green bell pepper, and garlic for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess grease if needed.
Stir in the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the black beans, kidney beans, pinto beans, crushed tomatoes, tomato paste, and beef stock to the pot. Stir well to combine.
Season with salt and black pepper, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt, pepper, or spices as needed. If the chili is too thick, you can add a splash more beef stock to reach your desired consistency.
Serve hot, garnished with chopped fresh cilantro, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 7149 mg | 311% | |
| Total Carbohydrate | 300.7 g | 109% | |
| Dietary Fiber | 96.0 g | 343% | |
| Total Sugars | 62.0 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1310 mg | 101% | |
| Iron | 42.8 mg | 238% | |
| Potassium | 8834 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
