3 Bean Chili
Servings: 8 people
Calories: 541cal
Ingredients
Chili Seasoning:
- 2 tablespoons flour
- 4 tablespoons dried minced onion
- 2 teaspoons chili powder
- 1 teaspoon of ancho chili powder
- 2 teaspoons salt
- 1 teaspoon crushed red pepper
- 1 teaspoon dried minced garlic
- 1 teaspoon sugar
- 1 teaspoon ground cumin
To Make the Chili:
- 2 pounds ground beef
- 30 oz fire roasted diced tomatoes 2 15-oz cans, do not drain
- 15 oz dark red kidney beans can, drained but not rinsed
- 15 oz black beans can, drained but not rinsed
- 15 oz white kidney beans can, drained but not rinsed
- ½ cup beef broth
- 1 cup water
Instructions
- Prepare the seasoning by measuring all seasoning ingredients into the same bowl and mix together with a fork.
- Brown ground beef in a skillet until no longer pink. Drain off fat from ground beef and return beef to pan.
- Add the tomatoes and seasoning mix and stir to combine. Stir in the beans and the broth. Add enough of the water to make it easy to stir.
- Bring to a boil, reduce heat and simmer for 20-30 minutes, stirring occasionally. If mixture becomes too thick, add more of the water and continue simmering until warmed through.
Video
Notes
- There are many ways to change up the spices, the seasoning recipe is just a great starter! Try adding green bell peppers and diced onion, and for more heat toss in diced jalapenos.
- Serve with my delicious sweet cornbread slathered in butter and honey.
- If you prefer a yeast bread with your chili, our favorite is this Italian bread recipe.
- I drain my beans but I don’t rinse them. You can rinse them if you are concerned about the added sodium.
Nutrition
Serving: 1portion | Calories: 541cal | Carbohydrates: 47g | Protein: 35g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 898mg | Potassium: 1001mg | Fiber: 13g | Sugar: 4g | Vitamin A: 722IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 7mg