Three Amigos Chili
Unite bold flavors and hearty comfort with this "Three Amigos Chili," a bean-packed, protein-rich dish that's perfect for any occasion. Featuring a trio of tender kidney, black, and pinto beans alongside ground beef, this chili is elevated with a vibrant medley of red and green bell peppers, aromatic garlic, and a robust spice blend of chili powder, cumin, and paprika. Slow-simmered with diced tomatoes, tomato paste, and savory beef broth, each spoonful delivers a symphony of smoky, tangy, and umami notes. Quick to prepare and ideal for weeknight dinners or game day gatherings, this one-pot wonder can be customized with toppings like fresh cilantro, creamy sour cream, or melty cheddar cheese for an irresistible finish. Perfect for chili lovers, this recipe is your ultimate guide to cozy, crowd-pleasing comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned pinto beans, drained and rinsed
- 2 15-ounce cans Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- Optional: chopped fresh cilantro for garnish
- Optional: sour cream for serving
- Optional: shredded cheddar cheese for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked. Drain excess fat if necessary.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced red and green bell peppers and cook for 3-4 minutes, until they begin to soften.
Stir in the chili powder, ground cumin, paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the canned diced tomatoes, tomato paste, and beef broth. Stir until well combined.
Stir in the kidney beans, black beans, and pinto beans.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning as needed.
Serve hot with optional toppings like cilantro, sour cream, and shredded cheddar cheese.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 7061 mg | 307% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 95.4 g | 341% | |
| Total Sugars | 47.4 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1108 mg | 85% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 7426 mg | 158% | |
*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.
