Three Bean Chili
Recipe: #3387
December 06, 2011
Categories: Chili, Ground Beef, Tomato, Mexican, Slow Cooker, Beef Dinner, Mexican Dinner, Ground Beef Dinner, more
"A nice chili recipe I make during the winter months."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (491.2 g)
- Calories 876
- Total Fat - 20.2 g
- Saturated Fat - 5.9 g
- Cholesterol - 89.5 mg
- Sodium - 562.9 mg
- Total Carbohydrate - 96.8 g
- Dietary Fiber - 31.3 g
- Sugars - 8.8 g
- Protein - 78.1 g
- Calcium - 256.5 mg
- Iron - 13.8 mg
- Vitamin C - 25.4 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Cook and stir ground beef and onion in a medium skillet over medium-high heat until no longer pink.
Step 2
Drain and discard fat.
Step 3
Transfer to crock-pot.
Step 4
Add tomatoes with juice, beans, tomato sauce, chillies and chilli powder; mix well.
Step 5
Cover and cook on high for 6 to 8 hours or until done.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to rinse and drain the canned beans before adding them to the chili.
- For a spicier chili, use hot chilli powder instead of mild.
- Substitute ground turkey for the ground beef for a leaner option. This will reduce the amount of saturated fat in the dish, making it a healthier choice.
- Substitute diced bell peppers for the onion for a more colorful dish. Bell peppers also add a sweet flavor to the chili, which is a nice contrast to the savory flavors of the other ingredients.
Vegetarian Three Bean Chili Replace the ground beef with 1 (15 ounce) can of vegetarian refried beans and 1 (15 ounce) can of lentils, rinsed and drained. Cook on high for 4 to 6 hours or until done.
Vegetarian Quinoa Chili Replace the ground beef with 1 cup of uncooked quinoa, rinsed and drained. Add 1 (15 ounce) can of black beans and 1 (15 ounce) can of kidney beans, rinsed and drained. Cook on high for 4 to 6 hours or until done.
Cilantro Lime Rice: A delicious side dish that pairs perfectly with Three Bean Chili. This easy-to-make rice is flavored with cilantro and lime juice, adding a burst of flavor to the chili. Plus, it's a great way to add some extra carbs and fiber to the meal.
Grilled Corn Salsa: A tasty and colorful accompaniment to Three Bean Chili. This sweet and savory salsa is made with grilled corn, bell peppers, tomatoes, jalapeños, and cilantro, and is a great way to add a fresh and zesty flavor to the chili. Plus, it's a great way to add some extra veggies to the meal.
FAQ
Q: Can I make this chili in a pot on the stove? A: Yes, you can make this chili on the stove. Brown the ground beef and onion in a large pot over medium-high heat. Once the beef is cooked through, add the remaining ingredients and cook for about 30 minutes, stirring occasionally.Q: Can I add more vegetables to this chili?
A: Yes, you can add more vegetables to this chili. Try adding diced bell peppers, jalapenos, mushrooms, or corn. You can also add diced tomatoes or tomato sauce for a richer flavor.
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Fun facts:
The first recipe for chili con carne was published in the late 1800s by a San Antonio newspaper editor, C.H. Gidding. It was a popular dish among the Tex-Mex community.
The first celebrity to popularize chili was actress Hedy Lamarr. She served it to her guests at her Hollywood parties and even wrote a chili recipe in her autobiography.