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Hearty Three-Bean Beef Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup beef broth
  • Salt and black pepper to taste
  • Shredded cheddar cheese and sliced green onions for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion, minced garlic, and chopped bell pepper to the pot. Cook for 4 to 5 minutes until the vegetables soften.
  • Stir in the chili powder and cumin. Cook for 1 minute to toast the spices.
  • Pour in the diced tomatoes, tomato sauce, and beef broth. Add the drained kidney beans, black beans, and pinto beans.
  • Season with salt and black pepper. Bring the mixture to a simmer, then reduce the heat and cook uncovered for 25 minutes, stirring now and then, until the chili thickens.
  • Ladle into bowls and top with shredded cheddar cheese and sliced green onions.

Notes

Let the chili rest for 10 minutes off the heat before serving so the flavors settle. If it thickens too much during storage, stir in a splash of broth when reheating on the stove. For a milder version, reduce the chili powder by half and add a pinch of brown sugar to balance the tomatoes.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener