Michelle'S 3 Bean Chili
A hearty, flavorful chili featuring three beans and seasoned with chili powder, cayenne, and ketchup, perfect for cozy gatherings or weeknight dinners with a touch of spice.
Ingredients
Instructions
- Brown the ground beef in a large skillet or pot.
- Add the diced onion to the browned meat and cook until softened.
- Add the kidney beans, pinto beans, Northern beans, chili powder, cayenne, salt, ground pepper, ketchup, sugar, stewed tomatoes, and water to the pot.
- Mix well and simmer for 30 minutes, stirring occasionally.
- Serve hot, optionally with cornbread or crackers.
Tips & Substitutions
For a vegetarian version, substitute the ground beef with textured vegetable protein or lentils. If you prefer a spicier kick, add diced jalapenos or increase the cayenne. To enhance the flavor, consider adding a teaspoon of cumin or smoked paprika. Using canned beans is convenient; rinsing them helps reduce sodium content.
Serving Suggestions
Serve this hearty chili hot, topped with shredded cheese, sour cream, and chopped green onions for added flavor. It pairs beautifully with cornbread or crackers, making it a perfect comfort food for gatherings. For a complete meal, consider serving alongside a fresh salad or a side of Plantation Supper for a delightful combo.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot over medium heat, stirring occasionally, or microwave in a microwave-safe container until heated through. This chili also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Michelle'S 3 Bean Chili contains roughly 1277 calories, with 55g protein, 269g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (322% of the Daily Value), vitamin A (249% of the Daily Value), and vitamin C (198% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beans instead of canned?
Yes, you can use dried beans; however, you will need to soak and cook them beforehand. This adds time to your prep but can enhance the flavor and texture of your chili. Generally, 1 cup of dried beans yields about 2-3 cups of cooked beans.
How can I make this chili less spicy?
To reduce the spiciness, you can omit the cayenne pepper entirely or reduce the amount of chili powder. Additionally, serving with sour cream or yogurt can help balance the heat. Adjusting the seasoning to your taste is key to achieving the perfect level of spice.
Can I add other vegetables to the chili?
Absolutely! Feel free to add bell peppers, zucchini, or even corn for added flavor and nutrition. Just chop them into small pieces and add them along with the beans and other ingredients, cooking until they are tender for a delicious twist on the classic recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).