Three Bean Award Winning Chili
Warm up any gathering with this hearty and irresistible Three Bean Award Winning Chili, a bold and flavorful dish perfect for both casual weeknight dinners and festive occasions. Packed with wholesome red kidney beans, black beans, and pinto beans, this versatile chili delivers a robust medley of textures and flavors. The combination of sautéed onions, bell peppers, and garlic forms a rich aromatic base, while a custom blend of chili powder, cumin, paprika, and cayenne adds the perfect amount of smoky heat and spice. Whether you opt to add ground beef or keep it vegetarian, this chili is simmered to perfection in a savory tomato and broth base, delivering a thick, comforting bowl of goodness. Finished with fresh cilantro, shredded cheddar, or a dollop of sour cream, this 15-minute prep, 45-minute cook recipe is sure to satisfy all your comfort food cravings. Perfect for meal prep, potlucks, or game day spreads, this chili recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 pound Ground beef (optional for a non-vegetarian version)
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 28 ounces Canned diced tomatoes (with juices)
- 15 ounces Tomato sauce
- 15 ounces Canned red kidney beans, drained and rinsed
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 1 cup Beef or vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano, dried
- 0.25 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Brown sugar
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 0.5 cup Shredded cheddar cheese (optional, for serving)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
If using ground beef, add it to the pot and cook until browned, breaking it into small crumbles with a spoon. Drain any excess fat, if necessary.
Add the diced red and green bell peppers to the pot. Cook for 5 minutes, until slightly softened.
Stir in the chili powder, ground cumin, paprika, oregano, cayenne pepper, salt, black pepper, and brown sugar. Cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes and tomato sauce, stirring to combine.
Add the red kidney beans, black beans, and pinto beans to the pot.
Stir in the broth to achieve the desired consistency.
Bring the chili to a simmer over medium heat, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Ladle the chili into bowls and garnish with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream, as desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 8341 mg | 363% | |
| Total Carbohydrate | 312.5 g | 114% | |
| Dietary Fiber | 95.2 g | 340% | |
| Total Sugars | 69.6 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1410 mg | 108% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 7820 mg | 166% | |
*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.
