Three Bean Chili with Homemade Chili Seasoning

Super flavorful and easy to make, this three bean chili has become an instant favorite in our house, and using homemade chili seasoning means you have more control over what goes in it, too!

Three Bean Chili | Taste As You Go

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Let me start by saying that I'm unbelievably grateful for my food blogger friends. When I'm suffering from a lack of motivation or inspiration in the kitchen, I know I can turn to their blogs to get meal suggestions and ideas for our weekly Menu Plans. As much as I love cooking, there are times when my brain simply can't figure out what to make for dinner.

Homemade Chili Seasoning | Taste As You Go
Homemade Chili Seasoning

When I saw Kristen's post on Dine & Dish about her family's new "favorite chili recipe," I did two things -- I immediately added the chili to our Menu Plan and I challenged myself to develop a recipe for homemade chili seasoning that I could use in the chili itself. That way, I could build off of Kristen's inspiration.

Browned Ground Beef | Taste As You Go
Browned Ground Beef

To start, brown some ground beef in a large Dutch oven. You can also use ground turkey if you prefer.

Chopped Green Bell Peppers, Minced Garlic, and Chopped Onion | Taste As You Go
Chopped Green Bell Peppers, Minced Garlic, and Chopped Onion

Add chopped onion, chopped bell pepper, and minced garlic to the beef.

Kumato Tomatoes | Taste As You Go
Kumato Tomatoes

Chopped Kumato Tomatoes | Taste As You Go
Chopped Kumato Tomatoes

Next, add some chopped tomatoes. Since I already had Kumato tomatoes in the refrigerator, I just used those. They're going to cook down with the rest of the ingredients, so color isn't a huge factor here. After the tomatoes, add tomato sauce and beef broth. Using broth will help the overall flavor of the chili, but you can use water in a pinch.

Cannellini Beans | Taste As You Go
Cannellini Beans

Pinto Beans | Taste As You Go
Pinto Beans

Dark Red Kidney Beans | Taste As You Go
Dark Red Kidney Beans

Time to add the beans! I used a combination of cannellini beans, pinto beans, and dark red kidney beans, which is slightly different than the combination that Kristen used. This recipe is forgiving and easily adaptable, so go ahead and use the types of beans that you like the most. When my mother made chili, she'd use both dark red and light red kidney beans... Really, it's all a matter of personal preference.

Add a can of diced tomatoes with green chilies and a 1/4 cup of homemade chili seasoning (or the contents of one 1.25-ounce package of prepared seasoning) and mix gently to combine. Allow all of the ingredients to cook together over medium heat until the vegetables are tender and then serve.

Three Bean Chili | Taste As You Go
Three Bean Chili

Be warned... The smell of chili cooking is highly intoxicating. Don't be surprised if you burn your mouth on the chili while attempting to sneak a spoonful.

Three Bean Chili with Homemade Chili Seasoning

Recipe by Taste As You Go // Adapted from Dine & Dish and Food.com | Printable Recipe

Super flavorful and easy to make, this three-bean chili has become an instant favorite in our house, and using homemade chili seasoning means you have more control over what goes in it, too!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

INGREDIENTS
  • 2 pounds lean ground beef
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 large cloves garlic, minced
  • 3 small Kumato tomatoes, chopped
  • 32 ounces tomato sauce
  • 1/4 cup fat-free beef broth
  • 1 15.5-ounce can cannellini beans, drained
  • 1 15.5-ounce can dark red kidney beans, drained
  • 1 15.5-ounce can pinto beans, drained
  • 1 10-ounce can diced tomatoes with green chilies
  • 1/4 cup homemade chili seasoning (or 1 1.25-ounce packet of prepared chili seasoning)

INSTRUCTIONS
  1. In a large stockpot, brown the ground beef over medium heat. Once browned, drain any grease.
  2. Add the remaining items and stir together.
  3. Cover and cook over medium heat for 30 minutes, or until the vegetables are tender. Serve hot topped with shredded cheese, sour cream, and sliced or diced avocado.

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One year ago: A Taste of Tuscany: Osteria del Borgo - Montepulciano, Italy
Two years ago: Postino Arcadia - Phoenix, AZ
Three years ago: Simple Olive Oil Drop Biscuits
Four years ago: How They Found My Blog: Week 12
Five years ago: Lunch at Jackson Hole: Bring a Friend

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