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3 Bean Chili

I’ve been meaning to make this chili since I found it, and yesterday, I decided it was time to make it.  Yesterday was cloudy all day, and with my luck, it will be warm and sunny all week.  But chili sure beats a sandwich or those cup of noodles I’m so fond of.

I was really surprised that there’s no liquid, other than the juice from the tomatoes.  But it still tasted great, and it’s a nice and hearty chili.  Enjoy!

3 Bean Chili

Adapted from The Comfort Of Cooking


  • 2 teaspoons olive oil
  • 1 pound ground beef (if you’re vegetarian, leave it out or use vegetarian “beef” crumbles)
  • salt and pepper
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 tablespoon red pepper flakes
  • 1 tablespoon paprika
  • 2 teaspoons oregano
  • 2 bay leaves
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 package corn
  • 1 15 ounce can diced tomatoes
  • 1 can dark kidney beans, rinsed
  • 1 can light kidney beans, rinsed
  • 1 can white beans, rinsed
  • 2 tablespoons lime juice


  1. Heat olive oil in a large pot over medium-high heat.  Add beef, and season with salt, pepper and spices.  Stir occassionally until browned, about 2 to 5 minutes.
  2. Reduce heat to medium and add onions.  Stir frequently until onions are cooked, about 8 to 10 minutes.  Add garlic, corn, and, if desired, more seasonings.  Stir for about 2 minutes.
  3. Add diced tomatoes and bay leaves, cover, and simmer for 15 minutes.  Stir occassionally.
  4. Add beans and corn and cook, covered, until chili has thickened, about 30 to 45 minutes.  Stir occassionally.
  5. Stir in lime juice, adjust seasonings if desired, and serve.

About wingedcreature

I love reading and I spend a lot of time crocheting. I'm also a big fan of podcasts and t.v.

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