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This fantastic recipe for Three Bean Chili has been living and breathing on my site for more than a decade. It comes from one of my dearest friends, and has been a family favorite for years. It’s got great flavor with out being overly spicy…

…and uses three kinds of canned beans. I love the variety here! Due to the canned beans, it comes together quickly…

…and has a great hearty goodness to it. A great recipe to keep in your stash as we make our way through fall and winter!

Three Bean Chili

Serves: 8 servings Prep Time: Cooking Time:
Nutrition facts: NA calories NA fat
Rating: 3.7/5
( 3 voted )


  • 1 onion
  • 1 red pepper
  • 1/2 green pepper
  • 1 garlic clove
  • 1/2 pound ground beef
  • 1  15 oz can pinto beans
  • 1  15 oz can light red kidney beans
  • 1  15 oz can dark red kidney beans
  • 1  14 oz can Mexican flavored stewed tomatoes
  • 1  6 oz can tomato paste
  • 3/4 t chili powder
  • 1 T brown sugar
  • 2 t beef bullion
  • salt and pepper


1. Put your ground beef in a hot skillet and sprinkle with some salt and pepper. Let it get nice and browned.
2. While your meat is cooking chop up your veggies.
3. Take your can of Stewed Tomatoes and give them a little chop. Don't try and pour them out onto a cutting board. That kind of mess will urge you to use swear words you never knew you wanted to say. Just stick a handy pair of kitchen scissors into the can and snip away.
4. Grab a large soup pot. Open up your can of beans, but don't drain them. You want those juices. Add the beans and all of the other ingredients to your soup pot. Stir it all around to incorporate all the goods.
5. Let the chili simmer for 30 minutes. Give it a little taste and add more salt and pepper if you would like. Enjoy!

About Jamie

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  1. Made this for dinner tonight and it got rave reviews! I used a whole pound of beef and an extra can of the stewed tomatoes, and I added some shredded carrots. Turned out perfectly! This will definitely be in regular rotation for my family