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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 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)

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

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.

Step 5

Add the diced red and green bell peppers to the pot. Cook for 5 minutes, until slightly softened.

Step 6

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.

Step 7

Pour in the canned diced tomatoes and tomato sauce, stirring to combine.

Step 8

Add the red kidney beans, black beans, and pinto beans to the pot.

Step 9

Stir in the broth to achieve the desired consistency.

Step 10

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.

Step 11

Taste and adjust seasonings as needed.

Step 12

Ladle the chili into bowls and garnish with fresh cilantro, shredded cheddar cheese, or a dollop of sour cream, as desired.

Step 13

Serve hot and enjoy!

Nutrition Facts

Serving size	(4004.2g)

Amount per serving	% Daily Value*
Calories	3496.2

Total Fat 172.8g	0%
Saturated Fat 67.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 482.9mg	0%
Sodium 8340.6mg	0%
Total Carbohydrate 312.5g	0%
Dietary Fiber 95.2g	0%
Total Sugars 69.6g
Protein 182.6g	0%

Vitamin D 43.8IU	0%
Calcium 1410.1mg	0%
Iron 44.0mg	0%
Potassium 7820.2mg	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: 44.0%

Protein: 20.7%

Carbs: 35.4%