Recipe: Yummy Three Bean Chili

Three Bean Chili. Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans. How To Make Three Bean Chili. Add the garlic, jalapeno, chili and chipotle powder, cook for.

CIA Chef Scott Samuel's secret for adding savory flavor is a teaspoon of cocoa powder. Enjoy this tasty chili alone or on a bed of brown, red, or black rice or cooked greens (or both!). Just as there are countless ways to make chili, there are just as many ways to serve it. You can have Three Bean Chili using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Three Bean Chili

1. Prepare 1 Tablespoon of oil.
2. You need 1 of onion, minced.
3. Prepare 1 of bell pepper, chopped.
4. You need 6 cloves of garlic, chopped.
5. You need 1/4 cup of tomato paste.
6. It's 2 teaspoons of chili powder.
7. Prepare 1 teaspoon of cumin.
8. You need 1/2 teaspoon of black pepper.
9. Prepare 1 of bay leaf.
10. It's 1.25 cups of unsalted liquid (water, stock, dry wine are all ok).
11. It's 1 cup of canned tomatoes (puree, sauce, or diced are fine).
12. Prepare 1 pound of 80/20 ground beef (ground turkey, chicken, pork all work fine).
13. It's 1.5 teaspoons of salt.
14. It's 2 Tablespoons of Worcestershire sauce.
15. It's 1-2 Tablespoons of hot sauce (used up my Popeye's leftover Louisiana packets - WOOT!).
16. It's 3 (15.5 oz) of cans beans of choice, well drained.
17. Prepare of Optional toppings: minced onions, jalapeños, and cilantro, sour cream, shredded cheese, hot sauce.

This hearty vegetarian three bean chili is packed with protein from three varieties of beans: pinto, black, and kidney beans. Chipotle peppers give spice and smoky flavor to the chili. Great mild chili recipe for quick and easy cooking (which I needed to do today). I had to substitute the green pepper for yellow pepper because that was all I had on hand.

Three Bean Chili step by step

1. In a large pot (4 to 5 quart works), bring oil up to medium temp, add onions, peppers, and garlic, and sweat the aromatics until onions turn translucent (about 4 or 5 minutes)..
2. Add tomato paste, chili powder, cumin, black pepper, and bay leaf..
3. Stir to incorporate and let the tomato paste caramelize for about a minute or so..
4. Stir in liquid..
5. Add ground beef, salt, Worcestershire sauce, and hot sauce..
6. Stir until ground beef is all broken up and all the ingredients are thoroughly incorporated..
7. Add beans and give it a few good stirs..
8. Turn heat down *just* under medium and cook, COVERED (I know the pic isn't covered - I forgot to take that one), for 20 minutes, stirring once or twice during that time. If solids are getting stuck to the bottom of the pot, turn the heat down just a little bit..
9. Turn heat to low and cook with lid askew for another 20 minutes, adjusting seasoning halfway. Leaving the lid askew lets the steam evaporate, the flavors concentrate, and the chili will thicken a bit..
10. All done! Enjoy with toppings of choice..

Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well. Assemble the chili: Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. You won't miss the meat in a spicy chili brimming with three kinds of beans. I adapted a recipe that my sister gave me to suit my family's tastes. The bulgur has a nice texture, making it a great substitute for meat.