My 3 Bean Yummy Chili
Warm, hearty, and packed with robust flavors, My 3 Bean Yummy Chili is the ultimate comfort food perfect for weeknight dinners or cold-weather gatherings. This one-pot wonder combines three protein-rich beans—black, kidney, and pinto—cooked to perfection with savory ground beef or turkey for a lighter twist. Bursting with bold spices like chili powder, smoked paprika, and cumin, this chili gets a touch of sweetness to balance its rich tomato base. Ready in under an hour, it's an easy meal loaded with wholesome ingredients and perfect for feeding a crowd. Top it off with shredded cheddar, sour cream, and a sprinkle of fresh cilantro for a winning combination. Whether you serve it with cornbread, tortilla chips, or on its own, this chili is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 1 pound Ground beef (or ground turkey for a lighter option)
- 28 ounces Diced tomatoes (canned, undrained)
- 2 tablespoons Tomato paste
- 15 ounces Black beans (canned, drained and rinsed)
- 15 ounces Kidney beans (canned, drained and rinsed)
- 15 ounces Pinto beans (canned, drained and rinsed)
- 1 cup Beef or vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Sugar (optional, to balance acidity)
- 0.25 cup, chopped (for garnish) Fresh cilantro
- 0.5 cup (optional, for topping) Shredded cheddar cheese
- 0.5 cup (optional, for topping) Sour cream
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef or ground turkey and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
Pour in the canned diced tomatoes (with their juices) and stir in the tomato paste.
Mix in the black beans, kidney beans, and pinto beans, ensuring they are evenly distributed.
Add the beef or vegetable broth to the pot and stir to combine.
Season the chili with chili powder, ground cumin, smoked paprika, ground cayenne pepper, salt, black pepper, and sugar (if using). Stir well.
Bring the chili to a simmer and reduce the heat to low. Cover and let cook for 30 minutes, stirring occasionally.
Taste and adjust seasonings as needed. If the chili is too thick, add a splash of broth or water to reach your desired consistency.
Ladle the chili into bowls and garnish with chopped cilantro, shredded cheddar cheese, and sour cream if desired.
Serve warm with cornbread or tortilla chips on the side for a complete meal. Enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1074 mg | 23% | |
*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.
