Decades ago, if there were beans in my chili, I pretty much turned up my nose. Somewhere along the line, my culinary senses “matured” and I realized that beans are a great source of fiber, and actually taste good. As you know—and I’ve blogged about—there are endless chili recipes. I like this one because it’s quick, easy, full of flavor and necessary fiber.
I mean, other than opening a can, making chili that’s ready in only a half hour and bursts with flavor (unlike the canned stuff), what could be easier? I found a similar recipe on thewholesomedish.com by Amanda Finks. But of course, I “Lynnyized” it to appeal to our eating preferences.
First of all, I doubled all of the ingredients to make a batch that would produce around eight servings. (You can always freeze any leftovers, if necessary.) Then, I swapped out the granulated sugar for brown sugar, increased the amount and colors of the beans, added red bell pepper, and included chipotle powder for a smoky kick. For an additional spicy jolt, serve with pickled jalapeños.
Trust me, it’s REALLY good!
Easy Three-Bean Chili
- 2 Tbsp. olive oil
- 2 medium yellow onion, diced
- 2 red bell pepper, seeded and diced
- 2 Lbs. 85-90% lean ground beef
- 4 Tbsp. chili powder
- 1 Tbsp. chipotle powder
- 1/4 cup ground cumin
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 2 Tbsp. garlic powder
- 1 Tbsp. salt
- 1 tsp. ground black pepper
- 3 cups beef broth
- 2 (15 oz.) cans petite diced tomatoes, don’t drain
- 1 (16 oz.) can each of dark red and light red kidney beans, and pinto beans (3 cans total) drained and rinsed
- 2 (8 oz.) cans tomato sauce
- Optional garnishes: chopped chives or scallions, pickled jalapeños, sour cream, shredded sharp cheddar, diced red onion, or diced avocado
- Empty all 3 cans of beans into a large strainer, and rinse with cold water.
- Add the olive oil to a large dutch oven and place it over medium-high heat until shimmering. Add the onion and red bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili and chipotle powders, cumin, brown sugar, tomato paste, garlic powder, salt and pepper. Stir until well combined.
- Add the beef broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat to low to gently simmer the chili, uncovered, for 25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 10-15 minutes before serving.
- Ladle into bowls and top with preferred garnishes. Serve with your favorite brand of nacho chips.