Hearty Three-Bean Ground Beef Chili

This hearty Three-Bean Ground Beef Chili is a comforting one-pot meal loaded with seasoned ground beef, kidney beans, white beans, onions, and a mildly spicy green chili pepper, all simmered in a rich tomato-based broth. It’s thick, flavorful, protein-packed, and perfect for chilly evenings, game days, or meal prep. Serve it with crusty bread, cornbread, or tortilla chips for the ultimate comfort food.

Ingredients

For the Chili

• 1 lb (450 g) lean ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green jalapeño or mild chili pepper (whole or sliced)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini (white kidney) beans, drained and rinsed
• 1 (15 oz) can great northern or navy beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce

Seasonings

• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• ¼ teaspoon cayenne pepper (optional)

Optional Toppings

• Fresh parsley or cilantro
• Shredded cheddar cheese
• Sour cream
• Sliced jalapeños
• Crushed tortilla chips
• Cornbread or crusty bread

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add the diced onion and cook for 4–5 minutes until softened.
3. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Add the ground beef and cook until browned, breaking it into small crumbles. Drain excess grease if needed.
5. Mix in the chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, black pepper, salt, and cayenne. Cook for 1 minute to bloom the spices.
6. Stir in the tomato paste and cook for another minute.
7. Add the diced tomatoes, beef broth, Worcestershire sauce, kidney beans, cannellini beans, and great northern beans.
8. Place the whole green chili pepper into the pot for gentle heat, or slice it before adding if you prefer a spicier chili.
9. Bring everything to a gentle boil, then reduce the heat to low.
10. Cover partially and simmer for 35–45 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
11. Remove the whole pepper if you used it intact. Taste and adjust the seasoning with additional salt or chili powder if desired.
12. Ladle into bowls and garnish with fresh parsley, cheese, or sour cream. Serve hot with warm bread or cornbread.

Tips, Notes & Q&A

Can I make it ahead?
Yes! Chili tastes even better the next day after the flavors have had time to develop.

Can I freeze it?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months.

Can I use turkey instead of beef?
Yes. Ground turkey or chicken works well for a lighter version.

How do I make it thicker?
Simmer uncovered for the last 10–15 minutes, or mash a small portion of the beans into the chili.

Can I make it spicier?
Add extra jalapeños, cayenne pepper, crushed red pepper flakes, or a splash of your favorite hot sauce.

Serving Ideas

• Cornbread
• Garlic bread
• Steamed rice
• Baked potatoes
• Tortilla chips
• Fresh avocado slices

Servings & Nutrition

Servings: 6

Approximate Nutrition Per Serving

• Calories: 430
• Protein: 30 g
• Carbohydrates: 28 g
• Fat: 21 g
• Saturated Fat: 7 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 760 mg