Three Bean and Beef Chili Light
Elevate your chili game with this hearty and wholesome Three Bean and Beef Chili Light—a flavor-packed, protein-rich dish that’s perfect for busy weeknights or casual gatherings. Made with lean ground beef, three varieties of nutrient-dense beans (black, pinto, and kidney), and a vibrant blend of spices like smoky paprika and chili powder, this lighter version of classic chili is big on taste but mindful of calories. A medley of diced tomatoes, bell peppers, and onions adds freshness, while a touch of tomato paste and low-sodium broth create a rich, savory base. Ready in under an hour and customizable with garnishes like Greek yogurt, fresh cilantro, and a zesty squeeze of lime, this one-pot wonder is an easy, satisfying meal that pleases a crowd. Whether served solo or paired with crusty bread, this recipe is a surefire hit for anyone seeking bold flavor and a balanced, healthy meal.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can canned black beans, rinsed and drained
- 1 15-ounce can canned pinto beans, rinsed and drained
- 1 15-ounce can canned kidney beans, rinsed and drained
- 1 28-ounce can canned diced tomatoes
- 1 cup low-sodium chicken or beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.25 cup Greek yogurt or light sour cream (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper, and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the lean ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Add the diced tomatoes (with their juices), tomato paste, and chicken or beef broth. Stir well to combine.
Gently fold in the black beans, pinto beans, and kidney beans.
Bring the chili to a simmer and reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or spices if needed.
Serve hot, topped with fresh cilantro, a dollop of Greek yogurt or light sour cream, and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 44.9 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 5132 mg | 109% | |
*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.
