Three Bean Chili

Isn’t chili so great?! I love it because it’s 100% customizable and you can have a different variation each time you make it. You can serve it over rice or pasta…use it for a chili dog or burger…add it to a cheese sauce for an awesome chili mac or just enjoy it as is – which is how I like it!

This chili recipe is full up on spice and really packs a punch! I like to serve it with cooling avocado and a wedge of lime. Delish!

Three Bean Chili

Course: Main Course
Author: The Mill Town Kitchen

Ingredients

  • 1/2 Onion (diced)
  • 1 Green Bell Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • 4 cloves Garlic (finely minced)
  • 6 oz Tomato Paste
  • 1 Chicken Bouillon Cube
  • 2 tbsp Chili Powder
  • 2 tbsp Cumin
  • 1 tspn Cayenne Pepper
  • 2 cups Chicken Stock
  • 1/2 cup Water
  • 1/2 cup Corn Kernels
  • 1 can Kidney Beans (drained and rinsed)
  • 1 can Black Beans (drained and rinsed)
  • 1 can Garbanzo Beans (drained and rinsed)

Notes

Heads up – This one’s spicy!  If you’re not a big spice fan, reduce or omit the Cayenne Pepper
  • Coat the bottom of a stock pot or dutch oven with Olive Oil
  • Saute your onion, garlic, green and red bell pepper, along with salt/pepper to soften
  • Add your tomato paste, bouillon, chili powder, cumin and cayenne pepper, stirring frequently for about a minute
  • Add your chicken stock and water and stir to combine
  • Simmer for about 10-15 minutes
  • Add your corn and beans into the sauce and simmer for another 5-10 minutes
  • Taste for seasoning and add salt as needed
Serve up your chili with some shredded cheddar, a dollop of sour cream or some diced avocado and a wedge of lime.

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