Super flavorful and easy to make, this three-bean chili has become an instant favorite in our house, and using homemade chili seasoning means you have more control over what goes in it, too!
Updated on September 5, 2022.
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Let me start by saying that I'm unbelievably grateful for my food blogger friends.
When I'm suffering from a lack of motivation or inspiration in the kitchen, I know I can turn to their blogs to get meal suggestions and ideas for
our weekly Menu Plans.
As much as I love cooking, there are times when my brain simply can't figure out what to make for dinner.
When I saw Kristen's post on
Dine & Dish about her family's new "
favorite chili recipe," I did two things -- I immediately added the chili to our Menu Plan and I challenged myself to develop a recipe for
homemade chili seasoning that I could use in the chili itself.
That way, I could build off of Kristen's inspiration.
To start, brown some ground beef in a large Dutch oven. (You can also use ground chicken or turkey if you prefer.)
Add chopped onion, chopped bell pepper, and minced garlic to the beef.
Next, add some chopped tomatoes.
Since I already had Kumato tomatoes in the refrigerator, I just used those. They're going to cook down with the rest of the ingredients, so the color isn't a huge factor here.
After the tomatoes, add tomato sauce and beef broth. Using broth will help the overall flavor of the chili, but you can use water in a pinch.
Time to add the beans!
I used a combination of cannellini beans, pinto beans, and dark red kidney beans, which is slightly different than the combination that Kristen used.
This recipe is forgiving and easily adaptable, so go ahead and use the types of beans that you like the most. When my mother made chili, she'd use both dark red and light red kidney beans... Really, it's all a matter of personal preference.
Add a can of diced tomatoes with green chilies and a 1/4 cup of homemade chili seasoning (or the contents of one 1.25-ounce package of prepared seasoning) and mix gently to combine.
Allow all of the ingredients to cook together over medium heat until the vegetables are tender and then serve.
Be warned... The smell of chili cooking is highly intoxicating. Don't be surprised if you burn your mouth on the chili while attempting to sneak a spoonful.
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