Chunky 3 Bean Chili

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by Jenny Underwood
8-12 SERVINGS

Ingredients

  • 2 pounds dry beans (red kidney, pinto, and black)
  • 2 quarts canned tomato juice, canned crushed tomatoes, or salsa
  • 1 large onion, diced
  • 2 packages chili seasoning
  • 2 pounds ground meat, cooked and drained (for spicier flavor, use sausage)
  • Diced squash, peppers, carrots, and cabbage (optional)

Directions

  • Add all ingredients to a large, heavy pot. If liquid from ingredients doesn’t cover the beans by an extra third, add water until it reaches that level. Simmer over medium-low heat with a lid for 2 to 3 hours, or until chili is tender and thick. Alternatively, cook on low for 6 to 8 hours in a slow cooker, or 1 hour in a pressure cooker or electric pressure cooker.
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Make this three bean chili in the slow cooker for an easy warm dish to enjoy after a cold day outside.

Soak beans overnight, or use one of these alternative preparation methods for cooking beans without soaking. Feel free to swap out my suggested types of beans for whatever you like.

Serve with crackers, hot dogs, or cornbread. Leftovers can be frozen or canned.

Spill the Beans

It’s no secret: Beans are a budget-friendly kitchen staple full of flavor and nutrition. As the weather cools down, warm up with these deliciously simple dishes that feature the humble dry bean.

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