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Easy Three Bean Chili Recipe

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This three bean chili recipe is the perfect, no-fuss meal on a cold winter day.  It’s full of beans, ground beef, and savory spices. 

It’s a Saturday evening, and I’m writing this post while watching the nightly news.  They are showing coverage of the Blizzard of 2016. Luckily, here in Florida, it’s just extremely windy and cool but for a large part of the country, it’s a nasty mess of wind and snow.

I thought it would be a good time to share my recipe for three bean chili.  It wasn’t too many years ago that I lived further up north.  When it got cold, all I wanted to do was stay inside, curl up under a blanket and eat something warm.

The three bean chili in a white bowl, topped with green onions and sour cream.

How to Make Three Bean Chili:

First, gather and prep all the ingredients you need to complete the recipe. For example, drain and rinse the beans and set them aside for later. Go ahead and drain the Hatch Chiles, as well.

Next, in a large pot over medium heat, combine the ground beef and onions. Cook them for 10-15 minutes or until the beef is fully cooked.

An aerial photo of the ingredients like, ground beef, beans, diced tomatoes, and garlic.

Then, add the tomatoes, all the beans, garlic, chiles, all the spices, and the stock. Afterward, let the chili cook over medium-high for 30-40 minutes, allowing the mixture to boil. 

Last, remove the chili from the heat and serve garnished with cheese, green onions, and sour cream.

A top-down photo of the meat and onions cooking in the pot.

Should you drain the beans for chili?

We always drain the beans for chili, unless we’re using chili beans, like in the Instant Pot chili recipe. Canned beans sit in a solution to help keep them preserved. Some solutions contain added salt, others contain sugar, and yet others have a gritty texture and odd taste.

In our opinion, it’s good practice to rinse and drain canned beans before using them in recipes.

Chili beans are different. Chili beans are usually pinto beans canned in a mild chili sauce. The chili sauce helps flavor the dish, so don’t drain or rinse the chili bean variety.

Aerial photo of the three bean chili and spices cooking in a pot.

Can Ranch style beans be used in Three Bean Chili?

Yes, Ranch style beans would make a great option for this three bean chili. Ranch beans are generally made with pinto beans, tomato puree, and spices, like garlic powder, onion powder, paprika, and vinegar.

Some of the other spices in this recipe may need to be reduced or omitted if Ranch beans are used, but feel free to give them a try. They would make a tasty addition. We’ve even mentioned it below in our “Tips” section.

A close-up view of the three bean chili garnished with cheese and green onions.

Tips for Making the Best Three Bean Chili:

  • Make sure to let it cook for at least 30-minutes to cook out the taste of the cans.
  • To make a vegetarian version, omit the beef and substitute vegetable stock for beef stock.
  • Feel free to add any type of canned beans, like pintos or even Ranch style varieties.

Love chili and soup? Here are some other recipes you might like!

Easy French Onion Soup

Instant Pot Black Bean Chili

Easy Tomato Soup

If you like this simple three bean chili recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

A close-up view of the three bean chili garnished with cheese and green onions.
Print
Three Bean Chili
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This three bean chili recipe is the perfect, no-fuss meal on a cold winter day.  It's warm, hearty, filling, and so simple to prepare.   

Course: Dinner, Lunch
Cuisine: American
Keyword: Three Bean Chili
Servings: 8 Servings
Calories: 178 kcal
Author: Kimberly
Ingredients
  • 1 15.5 Ounce Can of Kidney Beans (drained, rinsed)
  • 1 15.5 Ounce Can of Black Beans (drained, rinsed)
  • 1 15.5 Ounce Can of Cannellini Beans (drained, rinsed)
  • 16 Ounces Ground Beef
  • 1 28 Ounce Can of Diced Tomatoes
  • 1/2 Cup Spanish Onion (diced)
  • 3 cloves Garlic (diced)
  • 1 4 Ounce Can of Hatch Chiles (drained)
  • 1 Tablespoon Salt
  • 1 Teaspoon Chipotle Powder
  • 1/2 Teaspoon Paprika
  • 1 Tablespoon Cumin
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Chili Powder
  • 32 ounces Beef Stock
Instructions

  1. First, drain and rinse the beans and set them aside for later. Go ahead and drain the Hatch chiles as well.

  2. Next, in a large pot over medium heat, combine the ground beef and onions. Cook them for 10-15 minutes or until the beef is fully cooked. 

  3. Then, add the tomatoes, all the beans, garlic, chiles, all the spices, and the stock.

  4. Afterward, let the chili cook over medium-high for 30-40 minutes, allowing the mixture to boil.

  5. Last, remove the chili from the heat and serve garnished with cheese, green onions, and sour cream.

Recipe Notes

The calories listed are an approximation based on the ingredients and a serving size of one cup without toppings. Actual calories may vary.

Nutrition Facts
Three Bean Chili
Amount Per Serving (8 Ounces)
Calories 178 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 1165mg 49%
Potassium 447mg 13%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 11%
Vitamin C 1.6%
Calcium 3.9%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  3. I will never ever ever get tired of my crockpot haha & with the 25 cm of snow we got here in Canada, chili sounds perfect! Thank you for posting 🙂

    Reply

    • Thank you, Marieve! I understand completely. When we lived in another state and got snow, chili was perfect for those cold days.

      Reply

  9. It is THAT time of the year when only chili will do. And my favorite recipes always start in the slow cooker! I’ll be adding this to my list this week!

    Reply

  10. This recipe sounds delicious, especially with the chipotle! I love making chillis this time of year, they make the perfect meal.

    Reply

  11. I think that I’m obsessed with chili! This recipe looks easy enough for a busy mom who can cook to attempt so I’m going to go for it soon! I’m going to try and pin this now!

    Reply

    • Thank you, Patricia! That’s crazy! It’s been a little cool here in Florida lately. Chili is a great way to stay warm 🙂

      Reply

  17. This chili sounds very similar to what my mom used to make. And, with the chillier weather, this is PERFECT! I think I’m going to put this in our meal rotation. Thanks for sharing.

    Reply

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