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This chili is bursting with flavor! Combine black beans, kidney beans and pinto beans for this hearty and flavorful dish.

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3-BEAN, 3-ALARM CHILI 0 Picture


  • 1/4 cup vegetable oil
  • 2 green bell peppers, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons chili powder
  • 3 cans (14 1/2 to 16 ounces each) stewed tomatoes
  • 1 can (14 1/2 ounces) black beans, drained and rinsed
  • 1 can (14 1/2 ounces) kidney beans, drained and rinsed
  • 1 can (14 1/2 ounces) pinto beans, drained and rinsed
  • 1 can (4 ounces) diced, mild green chiles 1/2 cup canned vegetable broth
  • 1 1/2 cups shredded Monterey Jack cheese


Servings 12


Step 1

Preparation Time: Approximately 15 minutes

Cook Time: Approximately 20 minutes

Heat the oil over medium heat in a large skillet. Add the bell peppers, onion and garlic; cook until softened, about 5 minutes, stirring often. Stir in the chili powder; cook 1 minute. Stir in the stewed tomatoes, black beans, kidney beans, pinto beans, chiles and broth. Simmer, uncovered, until thickened, about 10 minutes. To serve, top with cheese.
Servings: 12

Nutritional Information Per Serving:
Calories 230; Total fat 10g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 650mg; Carbohydrate 27g; Fiber 8g; Protein 10g


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