Three Bean Beef Chili
Serving Size: 10 servings
This delicious chili can also be made with ground beef or bison and adjusted to suit your personal taste for spiciness.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Spatula, Stock pot or >5 Qt pot, Top StoveIngredients
- 2 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 1 jalapeno pepper finely chopped
- 6 clove garlic finely chopped
- 1 tablespoon ground cumin
- 2 tablespoon chili powder
- 1 teaspoon dry oregano
- 2 pound 90% lean ground beef
- 2 cup vegetable broth
- 28 ounce canned diced tomatoes with juice
- 14 ounce canned black beans rinsed and drained
- 14 ounce canned red kidney beans rinsed and drained
- 14 ounce canned pinto beans rinsed and drained
- 1 teaspoon Kosher salt
Instructions
- Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
- Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
- Add the ground beef, breaking it up and cooking until no longer pink, about 6 minutes.
- Add the vegetable broth, stirring and scraping up any browned bits.
- Add the tomatoes with juice, all the beans, and the kosher salt.
- Bring to a boil, turn down the heat and simmer for 20 minutes, and longer for more flavor if time permits.
Reheating Instructions
Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.
Nutrition
Calories: 321kcal | Carbohydrates: 26g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 983mg | Potassium: 893mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 6mg