Bush's Three Bean Chili

Warm up on a chilly evening with Bush's Three Bean Chili, a hearty and flavorful one-pot wonder that's perfect for family dinners or game-day feasts. This recipe combines savory ground beef, aromatic sautéed vegetables, and a robust blend of spices with the creamy textures of Bush's kidney, black, and pinto beans for a chili that's both comforting and protein-packed. Simmered in a rich tomato and beef broth base, this dish boasts layers of smoky, spicy flavor, thanks to chili powder, cumin, and a hint of optional cayenne. Ready in just one hour, it's ideal for busy weeknights and can be customized with toppings like shredded cheddar, sour cream, or fresh cilantro for extra indulgence. Whether you're craving a quick crowd-pleaser or a satisfying bowl of comfort food, this three-bean chili is a must-try!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic cloves, minced
• 1 pound ground beef
• 28 ounces diced tomatoes with juice
• 2 tablespoons tomato paste
• 15 ounces Bush's kidney beans, drained and rinsed
• 15 ounces Bush's black beans, drained and rinsed
• 15 ounces Bush's pinto beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 0.25 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 0.5 cup shredded cheddar cheese (optional topping)
• 0.25 cup sour cream (optional topping)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and green bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are soft and the onions are translucent.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7-10 minutes. Drain any excess fat if necessary.

Step 5

Stir in the diced tomatoes (with juice), tomato paste, beef broth, chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Mix until well combined.

Step 6

Add the kidney beans, black beans, and pinto beans to the pot. Stir gently to incorporate.

Step 7

Bring the chili to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasoning if needed, adding more salt, pepper, or spices to your preference.

Step 9

Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream if desired.

Nutrition Facts

Serving size	(3259.1g)

Amount per serving	% Daily Value*
Calories	3051.8

Total Fat 146.2g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 391.1mg	0%
Sodium 5689.4mg	0%
Total Carbohydrate 279.0g	0%
Dietary Fiber 79.5g	0%
Total Sugars 51.1g
Protein 175.1g	0%

Vitamin D 12IU	0%
Calcium 1169.9mg	0%
Iron 39.5mg	0%
Potassium 7732.9mg	0%

*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.

Source of Calories

Fat: 42.0%

Protein: 22.4%

Carbs: 35.6%