Three Bean Chili Recipe (2024)

Three Bean Chili Recipe

Who's ready for a delicious bowl of 3 Bean Chili? I am! This is a soul warming bowl of comfort right here, my friends, and I think you're going to love it.

My easy three bean chili is loaded with layers of flavor. We start with a base of onions, jalapeno peppers, and garlic, then lots of aromatic spices.

We're using two types of ground meats here - ground beef and spicy Mexican chorizo - then simmering the whole pot in beef stock and fire roasted tomatoes for an experience you absolutely crave.

And don't forget the beans! It isn't a three bean chili without 3 types of beans! If you love beans in your chili, this is the dish for you.

Let's talk about how to make three bean chili, shall we?

Three Bean Chili Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Oil. For cooking
• Fresh Vegetables. Onion, jalapeno, garlic. Use bell peppers for milder.
• Meats. Ground beef, Mexican chorizo.
• Spices. Chili powder, cumin, cayenne, salt and pepper.
• Tomato Paste.
• Fire Roasted Tomatoes.
• Beef Broth. You can use vegetable broth or chicken broth.
• Beans. I'm using red kidney beans, black beans, and white beans (Great norther beans). Pinto beans are a great option.
• Hot Sauce.
• Toppings. Choose your favorites!

How to Make Three Bean Chili - the Recipe Method

Cook the onion, peppers, and garlic in a large pot or Dutch oven until softened, then add the ground beef and chorizo.

Cook the meats down until mostly cooked through, then stir in the seasonings and tomato paste.

Cook for a minute or 2 to let the spices bloom, then stir in the beef broth, tomatoes, and three cans of beans, and hot sauce to taste.

Simmer the pot of chili, uncovered, for at least 30 minutes to let the flavors mingle and develop, stirring occasionally. You can simmer longer if you’d like, up to 60 minutes.

Boom! Done! Your 3 bean chili is ready to serve. Add all your favorite toppings. I like a bit of shredded cheese, crema or sour cream, spicy chili flakes, jalapeno slices, and fresh cilantro.

But use your favorites! Great options are tortilla chips or fritos for crunch, extra hot sauce, shredded cheese, you name it!

Recipe Tips & Notes

• Slow Cooker Version. To make this recipe in a slow cooker or crock pot, cook down the onion, peppers, garlic, and ground meats per the recipe, then add them to your slow cooker with the remaining ingredients. Cook on low for 3-4 hours, or on high for 2-3 hours, then serve.

Storage & Leftovers

Leftover chili will last up to 5 days in the refrigerator in a sealed container. It's usually better the next day. Heat it up on the stove top to enjoy again.

You can also freeze it for 2-3 months. Chili is great for freezing.

Heat Factor

Medium. You'll get some good spicy heat with this dish from the combination of chili powder, jalapeno peppers, Mexican chorizo, and hot sauce.

You can dial back the heat with a milder chili powder, and by using green bell peppers instead of jalapenos. You can also look for a milder chorizo brand, and skip the hot sauce.

To heat things up, use serrano peppers or hotter chilies, and your favorite ghost pepper hot sauce. Yes!

Cookbook Recommendation

If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.

• The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

• Chili Colorado
• Chili con Carne
• White Bean Chicken Chili
• Texas Chili
• Chili Verde
• Classic Chili
• Short Rib and Chorizo Chili
• See all of my Chili Recipes