My Triple Bean Chili makes a wonderful weeknight dinner…especially when it’s cold out!
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Today I am sharing with you my absolute favorite chili recipe! Friends I share with you my Triple Bean Chili.! I have slowly been adjusting my chili recipe for a while now. This is now my go-to recipe for hearty healthy chili that has a wonderful flavor. When I say healthy, don’t think boring- think FLAVORFUL!
When you live in a cold-weather state you get pretty good at comfort food! I think you will really, really like this chili once you try it. If you’re not a bean enthusiast simply cut back on the beans. This chili is a one-bowl chili. After one bowl most people are full!
Keep in mind, you can always serve this Triple Bean Chili over rice, or noodles if you prefer. Or any other way that makes you happy!
You will need to allow a little extra time for the chili to simmer, about 30 minutes. Remember the longer it simmers the better the flavor will be!
Enjoy and stay warm!
The top picture photographed a little dark, but the chili really isn’t that dark. It’s not a bright red chili because of black bean & corn salsa, however if you prefer a redder chili simply use a red salsa. 🙂
At the very end, after the chili has simmered, I always add 1 teaspoon of sugar. It does not make the chili sweet! It simply cuts the acidity.
Adding a little sugar makes eating chili so much more pleasant. Because you don’t have to wonder IF the acidity is going to bother anyone later. 🙂
Triple Bean Chili
1 pound lean ground beef
1 small onion, chopped
1/2 green pepper, chopped
1 (1.25 ounce) packet chili seasoning, I used McCormick Original Chili Seasoning
1/2 teaspoon garlic powder
1 (10 ounce) can diced tomatoes & green chilies
1-1/2 cups beef stock, or beef broth
1-1/2 cups water
1 cup corn & black bean salsa, or any salsa you prefer
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can light red kidney beans
1 (15 ounce) can black beans
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar – this doesn’t make the chili sweet, it simply cuts the acidity
Toppings: shredded Chipotle Cheddar or any other shredded cheddar, sour cream, onions, saltine crackers (pick your favorite toppings)
1. Cook ground beef, onion and green pepper in a Dutch oven over medium-high heat until meat is no longer pink and onion and green pepper is softened. While meat cooks, use a spatula or wooden spoon to chop/crumble the meat into small chunks.
2. Add chili seasoning packet and garlic powder. Cook for 1-2 minutes, stirring to make sure the spices are mixed through the meat mixture.
3. Add diced tomatoes & green chilies, beef stock, water, salsa and beans. Stir well, add salt and pepper, stir again.
4. Bring to a boil, stirring occasionally. Reduce heat; simmer for about 30 minutes, stirring occasionally. If too thick, add a little more beef stock, water, or V-8 tomato juice. After 30 minutes or so add 1 teaspoon of sugar, stir well, let chili cook for about 5 more minutes. Serve warm and enjoy.
Makes 6-8 servings.