Easy Three Bean Chili {Crockpot + Stove Top}
This Easy Three Bean Chili is my all-time favorite, classic chili recipe! It's warm and comforting on a cold day and SOOO easy to make! Simmer it over the stove if you're in a hurry, or throw it into the crockpot and it's a bowl of heaven on busy weeknights! Leftovers are just DIVINE the next day!
Ingredients
- 1 tbsp olive oil
- 1 small sweet onion, diced (about 1 cup)
- 1 jalapeno, seeded and finely diced keep seeds for more heat
- 1 bell pepper, diced green, yellow and red bell pepper are my faves!
- 2 lbs. lean ground beef 90% lean or more works best, you can also use ground turkey or chicken.
- 1 tbsp cumin
- 1 1/2 tsp garlic powder
- 1 tbsp chili powder
- 1 tsp sea salt or kosher salt See Note 1
- 1/2 tsp black pepper
- 2 15 oz. cans of tomato sauce
- 1 cup water
- 1 15 oz. can pinto beans, drained and rinsed
- 1 15 oz. can kidney beans, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- your favorite chili toppings: cheddar cheese, sour cream, green onions, avocado, cilantro, corn chips, tortilla chips, etc.
Instructions
Stove Top Instructions
- Cook Veggies: Add olive oil to the bottom of a large pot or dutch oven. Over medium-high heat, add onion, jalapeno, bell pepper and cook 2-3 minutes until veggies start to soften.
- Add Meat: Add ground beef and cook 2-3 minutes, breaking the meat up with a spoon as it cooks. Add cumin, chili powder, salt and pepper and mix well. Pro Tip: Use a potato masher during the last minute of cooking to get the meat broken up nice and fine!
- Finish: Add remaining ingredients (tomato sauce, water and beans) and give everything a big stir. Bring to a boil, then turn heat down to medium low and simmer for about 30 minutes until chili begins to thicken. Taste and season with salt if necessary (See Note 1).
- Serve: Ladle chili into big bowls and top with all of your favorite toppings!
Crockpot/Slow Cooker Instructions
- Cook Meat: In a large skillet over medium high heat, add olive oil. Add ground beef and cook 2-3 minutes, breaking the meat up with a spoon as it cooks. Add cumin, chili powder, salt and pepper and mix well Pro Tip: Use a potato masher during the last minute of cooking to get the meat broken up nice and fine!
- Slow Cook: Transfer meat to the crockpot. Add all remaining ingredients and give everything big stir! Cook on low 6-7 hours, or on high for 3-4 hours until chili has thickened. Taste and season with salt if necessary (See Note 1).
- Serve: Ladle chili into big bowls and top with all of your favorite chili toppings!
Notes
Note 1: Canned tomato sauce and beans have varying amounts of sodium, depending on the brand. For this reason, I suggest starting with only 1 tsp of salt. At the end, taste your chili. If it needs more salt, add it in at this time to ensure your chili isn't too salty!
Nutrition
Calories: 310kcalCarbohydrates: 16.5gProtein: 39gFat: 9.6gSaturated Fat: 3gCholesterol: 101mgSodium: 993mgPotassium: 972mgFiber: 5.4gSugar: 6.5gCalcium: 51mgIron: 24mg
Tried this recipe?Let us know how it was!