Recipe: Yummy Three Bean Chili

Delicious, fresh and tasty.

Three Bean Chili. How To Make Three Bean Chili. Add the garlic, jalapeno, chili and chipotle powder, cook for. Pinto, kidney, and black beans are your trio in this three-bean ground turkey chili made in a slow cooker.

Three Bean Chili This hearty vegetarian three bean chili is packed with protein from three varieties of beans: pinto, black, and kidney beans. Chipotle peppers give spice and smoky flavor to the chili. Enjoy this tasty chili alone or on a bed of brown, red, or black rice or cooked greens (or both!). You can cook Three Bean Chili using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Three Bean Chili

  1. You need 1 Tablespoon of oil.
  2. You need 1 of onion, minced.
  3. You need 1 of bell pepper, chopped.
  4. Prepare 6 cloves of garlic, chopped.
  5. Prepare 1/4 cup of tomato paste.
  6. It's 2 teaspoons of chili powder.
  7. You need 1 teaspoon of cumin.
  8. It's 1/2 teaspoon of black pepper.
  9. It's 1 of bay leaf.
  10. It's 1.25 cups of unsalted liquid (water, stock, dry wine are all ok).
  11. You need 1 cup of canned tomatoes (puree, sauce, or diced are fine).
  12. You need 1 pound of 80/20 ground beef (ground turkey, chicken, pork all work fine).
  13. You need 1.5 teaspoons of salt.
  14. Prepare 2 Tablespoons of Worcestershire sauce.
  15. You need 1-2 Tablespoons of hot sauce (used up my Popeye's leftover Louisiana packets - WOOT!).
  16. Prepare 3 (15.5 oz) of cans beans of choice, well drained.
  17. It's of Optional toppings: minced onions, jalapeños, and cilantro, sour cream, shredded cheese, hot sauce.

Just as there are countless ways to make chili, there are just as many ways to serve it. Some chilis need to simmer for a long time to help the flavors develop. This one doesn't because Melissa Rubel Jacobson, F&W Test Kitchen Associat. Three bean & lentil chili isn't especially spicy, but has just enough heat to warm you up on a cold winter's day.

Three Bean Chili step by step

  1. In a large pot (4 to 5 quart works), bring oil up to medium temp, add onions, peppers, and garlic, and sweat the aromatics until onions turn translucent (about 4 or 5 minutes)..
  2. Add tomato paste, chili powder, cumin, black pepper, and bay leaf..
  3. Stir to incorporate and let the tomato paste caramelize for about a minute or so..
  4. Stir in liquid..
  5. Add ground beef, salt, Worcestershire sauce, and hot sauce..
  6. Stir until ground beef is all broken up and all the ingredients are thoroughly incorporated..
  7. Add beans and give it a few good stirs..
  8. Turn heat down *just* under medium and cook, COVERED (I know the pic isn't covered - I forgot to take that one), for 20 minutes, stirring once or twice during that time. If solids are getting stuck to the bottom of the pot, turn the heat down just a little bit..
  9. Turn heat to low and cook with lid askew for another 20 minutes, adjusting seasoning halfway. Leaving the lid askew lets the steam evaporate, the flavors concentrate, and the chili will thicken a bit..
  10. All done! Enjoy with toppings of choice..

You won't miss the meat in a spicy chili brimming with three kinds of beans. Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well. One: because chili is freaking awesome and everyone should have a great go-to chili recipe! Three: because this is how I am slowly dipping my spoon into the waters of fall recipes. I adapted a recipe that my sister gave me to suit my family's tastes.