• Amy Lippert, NTP

Hearty 3-Bean and Beef Chili

Updated: Oct 4

My favorite season is fall, I love the crisp mornings, the warming seasonal spices, and a good pot of chili. This chili is easy to make, easier to eat, and freezes well for future easy weeknight dinner!



Hearty 3-Bean and Beef Chili


2.5lb Grass-fed Ground beef

1 Yellow Onion, diced

4 Cloves Garlic, finely minced

1 can Black beans, drained and rinsed

1 can Kidney beans, drained and rinsed

1 can Pinto beans, drained and rinsed

28oz can Diced tomatoes

3 Tbsp Tomato paste

1 Jalapeño, finely diced (deseeded if you want milder)

2 Tbsp Chipotle sauce (opt)

2.5 cups Chicken broth

3 Tbsp Chili powder

1 Tbsp Cumin

1 Tbsp Smoked paprika

1 tsp Black pepper

Sea Salt to taste


Directions:


In a dutch oven or large pot, brown beef over med/high heat until cooked. Add onion and jalapeño and cook for 4-5 minutes until onion softened. Add garlic and cook 30-60 seconds.


Add beans, tomato, tomato paste, broth and spices, bring to a low boil and turn down heat to let simmer for 2-3 hours until cooked down, stirring every 15-20 minutes (do not cover with the lid). Keep an eye as it gets close to being done as the chili will thicken and burn easier.


As the flavors cook down, the chili will get saltier, so wait to season at the end with salt as it will vary depending on your taste and the amount of salt that is in your canned goods.


Enjoy with half-sour pickles, pickled jalapeños, or pickled onions!




Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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