Three Bean Chili: A Hearty, One-Pot Wonder

Three Bean Chili: A Hearty, One-Pot Wonder

Craving a warm, comforting meal that’ll stick to your ribs? This Three Bean Chili is your new best friend.

It’s packed with flavor, protein, and enough beans to make you the talk of the town (if you catch my drift).

Let’s dive in, shall we?

KEY INFO:

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6-8
Difficulty level: Easy
Dietary tags: High protein, high fiber

EQUIPMENT NEEDED:

• Large pot or Dutch oven (your trusty sidekick for this recipe)
• Wooden spoon (for stirring and breaking up meat)
• Measuring cups and spoons
• Can opener (unless you’ve got Popeye-level forearms)

INGREDIENTS:

• 1 pound (450g) ground beef (85% lean works best)
• 1 large onion, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 jalapeno, seeded and diced (optional, for heat lovers)
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (16g) chili powder
• 2 teaspoons (4g) ground cumin
• 1 teaspoon (6g) salt
• 1/2 teaspoon (1g) black pepper
• 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
• 1 can (24 oz / 680g) tomato sauce
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 can (15 oz / 425g) kidney beans, drained and rinsed
• 1 can (15 oz / 425g) pinto beans, drained and rinsed
• 2 tablespoons (30ml) Worcestershire sauce
• 1 tablespoon (15g) brown sugar (optional, but trust me on this one)

METHOD:

1. Heat olive oil in your pot over medium heat. Add onions and cook until softened, about 5 minutes.

2. Toss in the garlic and jalapeno (if using). Cook for another minute until fragrant. Your kitchen should smell amazing right about now.

3. Add the ground beef, breaking it up with your wooden spoon. Cook until no pink remains, about 8-10 minutes.

4. Sprinkle in the chili powder, cumin, salt, and pepper. Stir to coat the meat and let it cook for 1-2 minutes. This lets the spices bloom and really amp up the flavor.

5. Pour in the tomatoes, tomato sauce, and all three types of beans. Give it a good stir.

6. Add the Worcestershire sauce and brown sugar (if using). Stir again.

7. Bring the chili to a boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally.

8. Taste and adjust seasoning as needed. The chili should be thick and the flavors well-melded.

CRUCIAL TIPS:

• Don’t skip browning the meat – it’s key for developing deep flavor.
• Let the chili simmer uncovered to thicken naturally.
• Taste as you go! Everyone’s palate is different.

STORAGE AND SCALING:

• This chili keeps well in the fridge for up to 4 days, or freeze for up to 3 months.
• To double the recipe, simply double all ingredients and use a larger pot. Cook time remains the same.

COMMON MISTAKES:

• Over-salting early on – remember, the canned goods contain salt too.
• Rushing the simmering process – patience is key for developing flavor.

VARIATIONS:

• Vegetarian? Swap the beef for a plant-based ground meat substitute or extra beans.
• Spice it up with a dash of cayenne or a splash of hot sauce.
• Toss in a cinnamon stick and a few whole cloves for a unique twist.

Now, let me tell you a little secret.

I once made this chili for a potluck, and it was such a hit that I had three people corner me for the recipe.

One guy even offered to trade his “world-famous” lasagna recipe for it.

(I took the deal – his lasagna was pretty good, but this chili? It’s still the star of the show.)

So, whether you’re feeding a crowd or just meal prepping for the week, this Three Bean Chili has got your back.

It’s hearty, it’s tasty, and it’s sure to become a staple in your recipe rotation.

Now, go forth and chili!