Three-bean Chili

Three-bean Chili Recipe from USA with Red Kidney, Lima, and Great Northern Beans

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 6 hours | Servings: 6-8

Introduction

Three-bean chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. This recipe combines three different types of beans with ground beef and a variety of spices to create a delicious and satisfying meal.

History

Chili has a long history in American cuisine, with variations dating back to the early 19th century. The addition of beans to chili is thought to have originated in the American Southwest, where beans were a staple food for many Native American tribes. The combination of beans and ground beef in chili became popular in the mid-20th century and has since become a classic comfort food dish.

Ingredients

2 tsp vegetable oil
1.5 lb (680 g) ground beef
1 small onion, chopped
0.5 tsp minced garlic
1 (16 oz (454 g)) can red kidney beans
1 (16 oz (454 g)) can lima beans or butter beans
1 (16 oz (454 g)) can great northern beans
1 (15 oz (425 g)) can tomatoes
1 (15 oz (425 g)) can tomato sauce
2 tbsp chili sauce or catsup
1 tbsp oregano
1 tbsp chili powder
1 tsp salt

How to prepare

Drain and rinse all beans.
Brown the ground beef with vegetable oil and drain.
Add the remaining ingredients to the slow cooker. Cover and stir occasionally.
Set the slow cooker to low heat. This dish can be prepared ahead of time and left to cook all day.

Variations

Add diced bell peppers, corn, or zucchini for extra vegetables.
Use ground turkey or chicken instead of beef for a lighter version of the chili.
Experiment with different types of beans, such as black beans or pinto beans, for a unique flavor.

Cooking Tips & Tricks

For a vegetarian version of this recipe, simply omit the ground beef and add extra beans or vegetables.

- To add a smoky flavor to the chili, try adding a small amount of smoked paprika or chipotle peppers.

- For a thicker chili, mash some of the beans before adding them to the pot.

- Adjust the amount of chili powder to suit your taste preferences – add more for a spicier chili or less for a milder flavor.

Serving Suggestions

Serve the three-bean chili hot with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. It pairs well with cornbread or a side salad.

Cooking Techniques

This recipe is prepared in a slow cooker, which allows the flavors to meld together over several hours. However, you can also make this chili on the stovetop by simmering it for 1-2 hours.

Ingredient Substitutions

Use vegetable broth instead of beef broth for a vegetarian version of the chili.

- Substitute ground turkey or chicken for the ground beef.

- Use fresh tomatoes instead of canned tomatoes for a fresher flavor.

Make Ahead Tips

Three-bean chili can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well, so you can make a big batch and freeze individual portions for later.

Presentation Ideas

Serve the three-bean chili in individual bowls and garnish with a sprinkle of chopped green onions or a slice of avocado. You can also serve it in a bread bowl for a fun and creative presentation.

Pairing Recommendations

Three-bean chili pairs well with a variety of side dishes, such as cornbread, rice, or a green salad. It also goes well with a cold beer or a glass of red wine.

Storage and Reheating Instructions

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the chili until heated through or simmer it on the stovetop.

Nutrition Information

Calories per serving

Each serving of three-bean chili contains approximately 350 calories.

Carbohydrates

Each serving of three-bean chili contains approximately 30 grams of carbohydrates.

Fats

Each serving of three-bean chili contains approximately 10 grams of fat.

Proteins

Each serving of three-bean chili contains approximately 25 grams of protein.

Vitamins and minerals

Three-bean chili is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains beef and may not be suitable for individuals with beef allergies.

Summary

Three-bean chili is a nutritious and filling meal that is high in protein and fiber. It is a great option for a balanced and satisfying dinner.

Summary

Three-bean chili is a delicious and nutritious meal that is perfect for a cozy night in or a gathering with friends. This recipe is easy to make and can be customized to suit your taste preferences. Enjoy this hearty and flavorful dish any time of year!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a cool autumn day, the leaves turning vibrant shades of red and gold, and I was craving something warm and comforting to fill my belly. I had just returned from a visit to my dear friend Martha's house, where she had served me the most delicious three-bean chili I had ever tasted. I begged her for the recipe, and she kindly wrote it down for me on a slip of paper.

I decided to make the chili for my family that very night. As I gathered the ingredients and began to chop the vegetables, the familiar scent of onions and garlic filled the air, bringing back memories of my own mother's kitchen. I stirred in the beans and spices, watching as the rich, hearty stew began to simmer on the stove.

As the chili cooked, the aroma grew stronger, and my family began to gather around the kitchen, drawn in by the delicious smells. My husband took one taste and declared it the best chili he had ever eaten. My children eagerly devoured their bowls, each one asking for seconds.

From that moment on, three-bean chili became a staple in our household. I would make it on chilly nights, when the wind howled outside and the fire crackled in the hearth. I would make it for family gatherings, potlucks, and neighborhood cookouts. Each time, it was met with rave reviews and requests for the recipe.

Over the years, I have tweaked the recipe to make it my own. I have added a pinch of cayenne for a bit of heat, a dollop of honey for sweetness, and a splash of beer for depth of flavor. I have experimented with different types of beans, using black beans, kidney beans, and pinto beans in various combinations. I have even tried adding chunks of tender beef or spicy sausage to make it heartier.

But no matter how I change the recipe, the core flavors remain the same. The combination of tender beans, tangy tomatoes, and fragrant spices creates a dish that is warm, comforting, and satisfying. It is a dish that brings people together, that fills the belly and warms the soul.

As I sit here now, writing down the recipe for three-bean chili, I am filled with gratitude for all the people who have shared their recipes with me over the years. From my mother's pot roast to Martha's three-bean chili, each dish has added a layer of flavor and tradition to my own cooking repertoire.

I hope that this recipe brings as much joy and comfort to your family as it has to mine. May it warm your belly and nourish your spirit, bringing you together with loved ones around the table. And may you, too, pass it down to future generations, sharing the love and memories that come with each delicious bite.