Three Bean and Beef Chili

Serves 8

Serving size: 1 1/4 cup; Serves 4 | Ready in: 1 hour 30 minutes | Adapted from

Bowl of chiliLooking for a recipe to win your neighborhood chili cook off? Try this flavorful and hearty chili that will win your (and your neighbors') taste buds over. 


  • 1/2 tsp olive oil
  • 1/2 cup onions, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup carrot; 1 tsp cumin
  • 1/2 pond 90% lean ground beef
  • 14 oz canned crushed tomatoes
  • 1 cup water
  • 1/2 can chipotle chili in abodo sauce, seeded and minced
  • 1/4 tsp dried oregano
  • Salt and pepper to taste
  • 8 oz canned black beans, drained and rinsed
  • 8 oz canned kidney beans, drained and rinsed
  • 8 oz canned pinto beans, drained and rinsed.

Toppings (optional)

  • Shredded cheddar cheese
  • Dollop of sour cream
  • Tortilla chips
spoons full of spices


  • Heat oil in large pot or dutch oven over moderate heat
  • Add the onion, bell pepper and carrots, over and cook, stirring occasionally until the vegetables are soft, about 10 minutes.
  • Add the cumin and cook, stirring, for 1 minute.
  • Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.
  • Stir in the tomatoes, water, and chipotle and adobo sauce, oregano and salt and pepper.
  • Simmer, partially covered, stirring from time to time, for 30 minutes.
  • Stir in the beans and cook, partially covered, 20 minutes longer.
  • Season, to taste, with salt and pepper.
Leftovers can be stored in the fridge for three days, or frozen in an airtight container for up to four months.


Amria Farnsworth,  and Casey Coombs, MS, RD

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