This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Three Bean Chili is comfort food at it’s finest. Loaded with delicious flavor and three different types of beans, this is one soup you can’t pass up!
I’ve decided before the heat begins I need to start making every soup I can. Once the heat starts up it’s hard to enjoy a good bowl of soup. Especially when it’s 110 outside. All I want to eat are cold foods.
I have to tell you I’m not looking forward to the heat. It’s suppose to be 80 degrees this weekend (I know, I know that’s a gorgeous weekend), but it’s also a sign that its beginning to warm up. I’m not ready guys. It get way to hot here. But, I guess I better get ready because it’s coming whether I like it or not. So while it’s cooler I’m making all my favorite soups.
This three bean chili’s not a new recipe for us. I’ve made it numerous times and knew I had to share it on the blog. We eat a lot of beans in our family. They’re a great source of protein and with a picky 9 year old I need all the healthy nutrients I can get.
When ever I’m making this recipe or any recipe that uses canned beans I always use S&W Beans. Every time I buy their beans they are always fresh and not broken or squished. Did you know that S&W Beans has the highest quality standards in the industry and they have been delivering premium quality for over 120 years. S&W Beans look great and taste great. We should all eat and make food that looks and tastes delicious.
Another thing I love about S&W Beans are they have all sorts of beans and presences. For example, you want some black beans. They have regular, organic, 50% less sodium and some with added spices to enhance the flavors. Perfect for any and all types of recipes. Now through April S&W Beans is offering $1 off 2 cans of S&W Beans. Get (and print) your coupon from the S&W Beans website here.
But let’s get back to this chili recipe. This recipes uses kidney beans, black beans and pinto beans. It also has some veggies so the kids can get in some extra nutrients. Do you like how I did that? They won’t even know. Score…mom points, hehe. This chili also comes together fast. You’ll most likely have all the spices on hand too. Yay!
So whether you’re having freezing temperatures or mild temps like me, make sure to make this Three Bean Chili recipe. Oh I almost forgot, I highly recommend making some homemade cornbread to accompany this recipe. Don’t have a recipe, well here you go. Enjoy!
Three Bean Chili
- 2 tablespoons oil
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 2 carrots, chopped
- 1 tablespoon minced garlic
- 1.5 pounds ground beef
- 1 teaspoon chili powder
- 1 1/2 tablespoon paprika
- 2 teaspoon cumin
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 cup fire roasted canned diced tomatoes
- 1 (14.5 ounce) can crushed tomatoes
- 1 cup tomato sauce
- 4 cups beef broth
- 2 cups water
- 1 can kidney beans, drained & rinsed
- 1 can black beans, drained & rinsed
- 1 can pinto beans, drained & rinsed
- garnish: sour cream, cheese and red onions
- In a large pot coat pan with 2 tablespoons oil; place over medium heat. Add onion and sauté until soft, about 5 minutes. Add carrots and bell pepper. Cook for 3 minutes, until fragrant.
- Add garlic and cook about 30 seconds. Add ground beef. Brown meat while breaking it up with a wooden spoon, about 5-7 minutes. Stir to break up lumps.
- Add chili powder, paprika, cumin, pepper, salt, diced tomatoes, crushed tomatoes, tomato sauce, broth and water. Stir to combine.
- Add in kidney, black and pinto beans.
- Bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 minutes (I like to make this in the morning so I can have it sit all day and have the flavors come together).
- Garnish with sour cream, scallions and cheese.
- Serve & Enjoy!