Prize Winning 3 Bean Chili
Bursting with bold flavors and hearty textures, this Prize Winning 3 Bean Chili is the ultimate comfort food perfect for weeknights or game-day gatherings. Packed with a trio of protein-rich beans—black, kidney, and pinto—this recipe is a flavor symphony enhanced by aromatic spices like chili powder, cumin, and paprika. Fresh bell peppers, onions, and optional ground beef or turkey add layers of richness, while a hint of brown sugar balances the savory spice. Simmered to perfection in a robust tomato base, this chili is as satisfying as it is versatile. Customize your bowl with vibrant cilantro, melted cheddar, or a dollop of creamy sour cream for the finishing touch. Quick to prepare and simmered to perfection in under an hour, this award-worthy chili is a must-have for your recipe collection. Keywords: 3 bean chili, prize winning chili, hearty chili recipe, bean and beef chili, easy chili recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef or ground turkey (optional)
- 28 ounces diced tomatoes (canned, with juices)
- 15 ounces tomato sauce
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 1 cup vegetable or beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons brown sugar
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup shredded cheddar cheese (for serving, optional)
- 0.5 cup sour cream (for serving, optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
If using ground beef or turkey, add it to the pot. Cook until browned, breaking it apart with a spoon. Drain any excess fat if needed.
Stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and red pepper flakes (if using). Cook for 1-2 minutes to bloom the spices.
Add the canned diced tomatoes with their juices, tomato sauce, drained and rinsed beans (black, kidney, and pinto), broth, and brown sugar. Stir to combine.
Bring the chili to a simmer, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed with additional salt, pepper, or spices.
Serve hot, garnished with fresh cilantro. Offer optional toppings like shredded cheddar cheese and sour cream.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 13.0 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1491 mg | 32% | |
*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.
