Cheesy Three Bean Chili Recipes

THREE-BEAN CHILI

Steps:

• In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

THREE BEAN TURKEY CHILI

Steps:

• Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the turkey, 1 teaspoon salt and a few grinds of pepper and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes. Remove the turkey and set aside. Add the garlic, celery, onion and 1/4 teaspoon salt to the pot and cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the chile powder and tomato paste and cook, stirring, 1 minute.
• Return the turkey to the pot and add the diced tomatoes, beans, green chiles and chicken broth. Increase the heat to medium-high and bring to a simmer, then reduce the heat and simmer until the vegetables are tender and the flavors have melded, about 30 minutes.
• Serve the chili topped with the cheese, sour cream and scallions.

3 MEAT, 3 BEAN, 3 CHILI CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

THREE BEAN AND BEEF CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

VEG-HEAD THREE-BEAN CHILI

Steps:

• Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
• Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

ZIPPY THREE-BEAN CHILI

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add mushrooms and peppers; cook and stir 3 minutes longer or until vegetables are almost tender. Add garlic; cook 1 minute longer. Stir in the water, tomatoes and taco seasoning. , Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese.

MEATY THREE-BEAN CHILI

Steps:

• In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes. , Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes. , Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

30-MINUTE THREE-BEAN CHILI

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add corn and squash. Bring to a boil. Reduce heat; simmer 10 minutes longer or until squash is tender.

GRANDPA RON'S AWESOME THREE-BEAN CHILI

Steps:

• Heat a large stock pot over medium-high heat. Cook and stir beef until browned and crumbly, 10 to 15 minutes; drain and discard grease. Mix beer, tomato sauce, diced tomatoes, pinto beans, red beans, kidney beans, 2 chopped onions, green bell pepper, red bell pepper, brown sugar, garlic, chili seasoning mix, cornstarch, and mustard into ground beef; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until flavors have blended, about 1 hour.
• Top each serving with about 1 tablespoon Cheddar cheese, 1 1/2 teaspoons onion, and hot sauce; season with salt and pepper.

CHEESY THREE BEAN CHILI

Steps:

• Heat large soup pot over medium heat. Add ground beef, bell pepper, celery, onion and garlic. Cook over medium heat until beef has browned and the liquid from the vegetables has evaporated.
• Add beans, tomatoes and paste. Stir in spices. Mix well.
• Add beef stock and mix well. Bring to a boil and reduce to a simmer. Simmer for 45 minutes - 1 hour.
• Just before serving, stir in or top with cheese.

SLOW COOKER 3-BEAN CHILI

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

THREE-BEAN CHILI AND RICE

Steps:

• In small bowl, rub onion and 1/2 teaspoon salt together with fingers. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
• In small bowl, place rice and enough water to cover. Let stand about 15 minutes. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
• Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
• In small bowl, mix Salsa Cream ingredients.
• To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.

BEST EVER THREE BEAN CHILI

Steps:

• Saute onions and garlic in olive oil over medium heat until softened.
• Add cumin and chili powder to pan to toast.
• Add the rest of the ingredients and stir well.
• Simmer on low for at least 30 minutes.
• Serve in bowls and top with shredded cheddar cheese.

THREE-BEAN CHILI

Steps:

• In 4-quart Dutch oven, heat 1/4 cup of the broth to boiling over medium-high heat. Cook onion and garlic in broth about 5 minutes, stirring occasionally, until onion is tender.
• Stir in remaining broth, tomatoes, oregano and chili powder. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes, stirring occasionally.
• Stir in chili, kidney and garbanzo beans. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cilantro.

THREE-BEAN VEGETARIAN CHILI

Steps:

• Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.
• Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.
• Top each serving with sour cream, cheese, and cilantro (if using).

THREE BEAN SLOW BURN CHILI

Steps:

• In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
• While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

CHEESY DOUBLE-BEAN CHILI

Steps:

• Melt margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheeses, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
• Stir in Cheddar cheese and 1/2 cup of the Monterey Jack cheese. Heat over low heat, stirring occasionally, just until cheeses are melted. Sprinkle each serving with remaining Monterey Jack cheese.

BEEF & THREE-BEAN CHILI

Steps:

• Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

EASY THREE BEAN VEGETARIAN CHILI

Steps:

• Spray a large nonstick pot with cooking spray.
• (Or use oil for sauteing.) Add green pepper, onion and garlic.
• Saute over medium-high heat for about 5 minutes, or until soft but not brown.
• Add remaining ingredients.
• Cover and simmer 15 minutes, stirring occasionally.
• Serve hot in soup bowls.