Lisa's Delicious 3-Bean Chili
- One 28-ounce can diced no-salt tomatoes
- One 15-ounce can tomato sauce
- One 15-ounce can pinto beans, drained and rinsed
- One 15-ounce can dark red kidney beans, drained and rinsed
- One 15-ounce can black beans, drained and rinsed
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1/2 small red onion, chopped
- 1/2 small yellow onion, chopped
- 1 Cup chopped bell pepper, color of your choice
- 1 carrot, chopped
- 2 Tablespoons chili powder
- 1 Teaspoon cumin
- 1/8 Teaspoon cayenne
- 1/2 Teaspoon crushed red pepper flakes
- 6 Ounces vegetable crumbles
- 1 Cup white corn, frozen or fresh
Easy Recipe Chili – The Best Homemade Chili Recipe
What is better in the winter than a good Homemade Chili Recipe? From super bowl parties to chili cook-offs&hellip chili is woven into the fabric of American winter culture. And for good reason it&rsquos AWESOME and there are so many variations.
And if you&rsquove been searching for a good &ldquostandard&rdquo type chili that everyone will like, look no further! This is it. And it&rsquos EASY! My mom cut this recipe out of a newspaper in the early &rsquo90s, and it&rsquos been our &lsquofamily chili&rsquo recipe ever since. There might be a few ingredients you are not used to seeing in chili, like cinnamon and chocolate chips (a Cincinnati chili influence), but trust me &ndash they work!
This recipe is very similar to my Crockpot Chili Recipe, but there are minor differences and this homemade chili recipe is designed to be made on the stovetop. Which means it can be ready to eat sooner.
And like I said &ndash this is easy.
Chopping the onions is probably the hardest part.
One of the most important steps is to cook the onions as the ground beef cooks. Add a bit of salt at this step to soften the onions.
After the onions are soft and the beef is cooked, add the garlic and cook for another couple of minutes. Drain the beef, and then add everything else except for the kidney beans and simmer for an hour or so. And yeah &ndash even add those chocolate chips and cinnamon (you will thank me).
Then add the kidney beans and cook for another half hour. Top with cheese, serve cornbread or whatever you&rsquod like!
In a medium/large pot, sauté the onion and the garlic in the oil over medium heat until soft. Season with a pinch of salt and stir.
Add the roasted red pepper and sauté for a minute or two.
Now add the can of diced tomatoes (with the juice), broth.. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Add the cayenne if you’d like :)
Serve with Cashew Sour Cream and/or cilantro if you’d like.
What’s your favourite warm winter recipe? Share it with us in the comments :)
Easy Slow Cooker Chili
Is it too late in the year to still be whipping up crockpot recipes?
I mean, I did just mention it was going to be 63 degrees F this weekend, but it’s also raining today. Oh and I think I see a forecast of snow sometime next week…
Anyway, Butters is currently in his adorable ruffled yellow rain coat while I’m letting this chili cook low and slow, filling up the house with the best kind of aroma: beef chili.
All you need to do is crumble up your ground beef and then dump the rest of your ingredients in your slow cooker.
And if you have a saute function in your crockpot, you have yourself a true one pot wonder.
But as I’m waiting for this to finish cooking through, I’ve also gone through an entire bag of corn chips. You know, the corn chips that were meant to be used for a garnish here.
Easy Three Bean Chili
Veggie chili should definitely be one of your go-to cold-weather recipes.
It’s an incredible way to get in a ton of vegetables in one meal and is filled with plant-based protein, thanks to all of those beans.
This three-bean version is hearty, filling, and super delicious. Eat a big bowl on a snowy day while snuggled up in an oversized sweater, and you’ll feel warm and cozy all over.
The best part: You can make a big pot on Sunday or at the start of the week and have it ready for multiple quick meals later on.
6 ounces grass-fed ground beef (optional, pictured here)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 15 ounce can kidney beans, drained
1 15 ounce can garbanzo beans, drained
1 15 ounce can black beans, drained
1 1/2 cups frozen yellow corn, defrosted
2 15 ounce cans diced tomatoes (with liquid)
to taste freshly ground black pepper
- Heat olive oil in a large sauce pan over medium heat.
- To the pan, add onion, bell peppers, cumin, chili powder, and ground beef (optional)
- Stirring occasionally, cook until vegetables are tender.
- Add kidney beans, garbanzo beans, black beans, corn, and diced tomatoes.
- Add salt and pepper to taste.
- Reduce to medium-low heat, and allow to simmer for 45 minutes. Serve warm.
WHY WE LOVE THIS RECIPE
There’s a time and place for beefy chili, but this meatless version is a great source of plant-based protein and a long list of nutrient-dense vegetables and spices. You’ll be fighting off the chill—and inflammation—with every bite.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
3 Bean Crock Pot Chuck Roast Chili Recipe
OK, so I have taken most of my summer clothes and put them in storage. The reason I say most is because we live in the south and the weather is wackadoodle! One day the temperature is in the 50’s and the next day it is in the 70’s! You always grab a sweater or a hoodie because you just never know! One thing I do know is how much I love chili. There is nothing I like better than a hot cup of chili on a chilly (or not so chilly) day. I have a few chili recipes, but the one my husband likes the best is my 3 Bean Crock Pot Chuck Roast Chili Recipe.
What I love about this 3 Bean Crock Pot Chuck Roast Chili recipe is that you can adapt it to your taste so easily. If you prefer a different bean or want to add in some red peppers, that will taste great! My husband likes his chili really spicy, so I will sometimes add cayenne pepper and some fresh jalapenos or green chilies. This chili goes perfectly with some crusty french bread or my Southwest Corn Bread (recipe coming soon!)
Another great thing about this 3 Bean Crock Pot Chuck Roast Chili recipe is you can use different meats. I love the chuck roast because I prefer that beefy flavor. I have also made this with a pork roast, ground beef or sausage or a nice flank steak. Because the crock pot will make just about any cut of meat tender, you can add whatever you like. Experiment and have fun!
The Best Instant Pot Chili
Yield: 8 servings
prep time: 15 minutes
cook time: 45 minutes
total time: 1 hour
So chunky, hearty, and comforting! This will be the BEST chili you will have in your entire life – I PROMISE! And it is so stinking easy with such minimal effort with the help of your pressure cooker. Simply throw everything right in and let it do all the work for you!
- 1 1/2 tablespoons canola oil
- 2 pounds 85/15 ground beef
- 4 cloves garlic, minced
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 poblano chili, minced
- 3 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 1 1/2 teaspoons ground cumin
- 1 (12-ounce) can lager or pilsner beer
- 1 1/2 cups beef stock
- 2 (10.75-ounce) cans tomato puree
- 2 (15-ounce) cans black beans, drained and rinsed
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- Set a 6-qt Instant Pot® to the high saute setting.
- Heat canola oil add beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat and set aside.
- Add garlic, onion, bell pepper and chili to the Instant Pot®. Cook, stirring occasionally, until tender, about 4-6 minutes. Stir in tomato paste, chili powder, paprika, oregano, cocoa powder and cumin.
- Stir in beer, scraping any browned bits from the bottom of the pot.
- Stir in beef stock, tomato puree, black beans and ground beef season with salt and pepper, to taste. Select manual setting adjust pressure to high, and set time for 18 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in cilantro season with salt and pepper, to taste.
- Serve immediately, garnished with sour cream and cheese, if desired.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Store chili in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer.
To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.
Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water or vegetable broth to the chili if it&rsquos too thick.
More SOUP & CHILI RECIPES from Kitchen Girl