Three-Bean Chili Recipe

Warm up your dinner table with this hearty Three-Bean Chili, a perfect blend of flavors and textures that will satisfy any appetite. Packed with vibrant vegetables, robust spices, and three types of beans, this chili is both nutritious and delicious.

Whether you’re hosting a game day gathering or just craving a cozy meal, this recipe is sure to become a favorite. Enjoy it topped with jalapeños, sour cream, and cheese for an extra kick!

Three-Bean Chili Recipe

Ingredients

1 tablespoon vegetable oil

1 tablespoon butter

2 green bell peppers , cored, seeded and chopped

2 medium onions , peeled and chopped

4 garlic cloves , minced

¼ cup New Mexico chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon ground cinnamon

2 pounds ground sirloin beef

1 15- ounce can kidney beans

1 15- ounce can pinto beans

1 15- ounce can chili beans

1 15- ounce can enchilada sauce

1 12- ounce bottle of beer , (I used a lager)

Kosher salt to taste

Sliced jalapeños , for topping

Instructions

Melt the butter with the vegetable oil in a large stock pot over medium high heat. Cook the bell peppers, onions and garlic for about 5 minutes.

Sprinkle the chili powder, cumin, coriander and cinnamon over the vegetables and cook, stirring occasionally for another 5 minutes or until the vegetables begin to soften.

Add the ground sirloin to the vegetables and break up with a wooden spoon or spatula. Cook until beef is browned and cooked through, about 5-7 minutes.

Add the beans, enchilada sauce and bottle of beer and season with kosher salt. Bring to a boil, then reduce to simmer cover with a lid and cook for 1 hour, stirring occasionally.

Remove the cover, stir and cook for 1 more hour. Add ¼ to ½ cup water if the chili gets too thick, stir and simmer.

Serve with sliced jalapeño, sour cream and cheddar cheese if desired.

Notes:

Meat Variations: Feel free to substitute ground sirloin with ground turkey or chicken for a leaner option. For a vegetarian version, omit the meat entirely or replace it with crumbled tempeh or textured vegetable protein.

Bean Choices: While this recipe calls for kidney, pinto, and chili beans, you can mix and match with your favorites, such as black beans or garbanzo beans.

Spice Level: Adjust the heat by adding more or fewer jalapeños, or incorporate diced serrano or habanero peppers for extra spice.

Beer Selection: A lager works well, but you can experiment with different types of beer like stout or amber for unique flavor profiles.

Cooking Time: The longer you let the chili simmer, the more the flavors meld together. Feel free to extend the cooking time for a richer taste.

Serving Suggestions: This chili pairs wonderfully with cornbread, tortilla chips, or over rice. Add toppings like avocado, cilantro, or lime wedges for extra freshness.

Storage: Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.

Thickening the Chili: If you prefer a thicker chili, you can mash some of the beans before adding them or add a tablespoon of cornmeal while it simmers.

Nutrition Information:

Frequently Asked Questions:

Frequently Asked Questions:

Can I make this chili ahead of time?

Yes! This chili tastes even better the next day as the flavors meld together.

You can make it a day in advance and store it in the refrigerator.

Just reheat before serving.

Is this chili spicy?

The spice level can vary based on the amount of chili powder and jalapeños used.

If you prefer a milder chili, you can reduce the chili powder or omit the jalapeños.

You can always add hot sauce or diced peppers later for extra heat.

Can I freeze the leftovers?

Absolutely! This chili freezes well.

Just make sure to let it cool completely before transferring it to an airtight container.

It can be stored in the freezer for up to 3 months.

Thaw in the refrigerator before reheating.

What can I serve with this chili?

Great side options include cornbread, tortilla chips, rice, or a fresh green salad.

Toppings like shredded cheese, sour cream, avocado, and cilantro also complement the chili perfectly.

Can I make this chili vegetarian or vegan?

Yes! To make it vegetarian or vegan, simply omit the ground beef and use additional beans or vegetables (like zucchini or mushrooms) instead.

Make sure to check that the enchilada sauce and any toppings (like cheese or sour cream) are plant-based as well.

Do I need to soak the beans before cooking?

No, the canned beans used in this recipe are already cooked, so there’s no need to soak them.

Just rinse and drain before adding them to the chili.

Can I use fresh vegetables instead of canned beans?

If you prefer, you can use dried beans, but you’ll need to soak and cook them separately before adding them to the chili.

Fresh vegetables can also be added for extra flavor and nutrition!

How can I adjust the thickness of the chili?

If the chili is too thick, you can add a bit of water or broth while it simmers

If it’s too thin, let it simmer uncovered for a while to allow some liquid to evaporate, or mash some of the beans to thicken it.

What’s the best way to store leftover chili?

Store leftover chili in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze it in portions for up to 3 months.

Can I add other ingredients to customize the chili?

Absolutely! Feel free to add other ingredients like corn, diced tomatoes, or different types of peppers.

You can also experiment with spices and herbs to create your own flavor profile.