Craig's Three Bean Chili

Warm, hearty, and packed with bold flavors, Craig's Three Bean Chili is the ultimate comfort food that’s perfect for weeknight dinners or game-day gatherings. This versatile recipe combines a trio of protein-rich black, kidney, and pinto beans with vibrant red and green bell peppers, smoky paprika, and a medley of spices for a robust and satisfying taste. Adaptable for vegetarians or meat lovers, this chili can be made with or without ground beef and uses vegetable or beef stock to suit your preference. With its easy preparation, simmering tomato base, and customizable toppings like fresh cilantro, sour cream, and cheddar cheese, this one-pot wonder is an irresistible crowd-pleaser. Ready in under an hour and serving up to six, this dish is a flavorful, nutrient-packed meal that will leave everyone coming back for seconds.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Extra-virgin olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 1 pound Ground beef (optional for non-vegetarian version)
• 1 large Red bell pepper, diced
• 1 large Green bell pepper, diced
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoon Cayenne pepper (optional)
• 28 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 15 ounces Canned black beans, drained and rinsed
• 15 ounces Canned kidney beans, drained and rinsed
• 15 ounces Canned pinto beans, drained and rinsed
• 2 cups Vegetable stock (or beef stock for non-vegetarian)
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 0 Sour cream or Greek yogurt (optional, for garnish)
• 0 Grated cheddar cheese (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 5 minutes, or until softened.

Step 3

Stir in the garlic and cook for another minute, until fragrant.

Step 4

If using ground beef, add it to the pot and cook until browned, breaking it up with a wooden spoon. Drain excess fat, if necessary.

Step 5

Add the diced red and green bell peppers and sauté for 3-4 minutes, until slightly softened.

Step 6

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 1 minute to allow the spices to bloom.

Step 7

Pour in the canned diced tomatoes (with juices) and stir in the tomato paste until fully combined.

Step 8

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

Step 9

Pour in the vegetable stock (or beef stock) and stir well. Season with salt and freshly ground black pepper.

Step 10

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25-30 minutes, stirring occasionally.

Step 11

Taste and adjust seasoning as needed. If the chili is too thick, add a bit more stock or water to reach your desired consistency.

Step 12

Serve hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, and grated cheddar cheese, if desired.

Nutrition Facts

Serving size	(3666.2g)

Amount per serving	% Daily Value*
Calories	3233.3

Total Fat 164.8g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 6.8g
Cholesterol 423.7mg	0%
Sodium 7859.8mg	0%
Total Carbohydrate 284.5g	0%
Dietary Fiber 97.9g	0%
Total Sugars 53.3g
Protein 169.1g	0%

Vitamin D 37.8IU	0%
Calcium 1153.4mg	0%
Iron 44.4mg	0%
Potassium 8005.4mg	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: 45.0%

Protein: 20.5%

Carbs: 34.5%