Three Bean Chili

Prep Time
Cook Time
8h 15m
Ready In

"A nice chili recipe I make during the winter months."

Original is 6 servings


  • 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.


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.


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.

5 Reviews


Really good chili! Loved the texture of the garbanzo beans. I did add some salt and extra chili powder to taste. Added some cheese at serving. Very much enjoyed and would make again!


review by:
(29 Jul 2023)


Very tasty! Well I asked my DH to pick me up the beans and he brought home red and white kidney beans as well as black beans, so hence my chili is missing the garbanzo beans. I think a combo of beans would work. I did have to add more chili seasoning as one of my cans of beans was larger but that is no fault of the recipe. I also served it with cheddar cheese on top. Thanks for posting this easy recipe. I also added cheddar cheese. Made for Billboard tag.


review by:
(2 Sep 2012)


YUMMO! Simple and Satisfying. My Hubby has been wanting me to use up the stuff that has been sitting in the pantry, and this recipe used up 7 cans! I had to adapt it a little to what I had on hand: 15oz diced tomatoes, 15oz stewed tomatoes chopped, cannelini beans, pinto beans and garbanzo beans and all else the same. I did add garlic salt, black pepper and a couple of dashes of Tapatio hot sauce. I cooked it on the stove-top for about 90 minutes because I didn't realize when I started to make it that it was a crockpot recipe. No matter, it ended up tasting great! My picky toddler gobbled this down saying yummmm all the time. I enjoyed mine topped with cheese, onions and sour cream. Made for the Billboard recipe tag game.


review by:
(21 Aug 2012)


Excellant chili thanks ! I forgot to buy diced tomatoes, so had to use stewed tomatoes, other than that i made it as written, worked out great. I did add a teaspoon of red pepper flakes. We loved it and i now have chili in the freezer to enjoy later.


review by:
(16 Aug 2012)


This is really easy and tastes great. I wasn't sure I would like the garbanzo beans in chili, but they were delicious. I used ground turkey instead of ground beef. Went great with some cornbread.


review by:
(17 Dec 2011)

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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.