Best 12 Zippy Three Bean Chili Recipes

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Calling all chili enthusiasts and taste adventurers! Embark on a culinary journey to discover the secrets of the tantalizing "Zippy Three Bean Chili." Immerse yourself in a world of bold flavors and aromas as we unveil a symphony of textures and spices that will ignite your taste buds and leave you craving more. Prepare to embark on a culinary adventure like no other, as we explore the art of crafting the perfect zippy three bean chili brimming with vibrant ingredients and a flavor profile that will tantalize your senses.

Let's cook with our recipes!

THREE-BEAN CHILI



Three-Bean Chili image

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

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.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

ZIPPY THREE-BEAN CHILI



Zippy Three-Bean Chili image

Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 envelope reduced-sodium taco seasoning
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
8 tablespoons shredded reduced-fat cheddar cheese, divided

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.

Nutrition Facts : Calories 269 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 738mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

VEG-HEAD THREE-BEAN CHILI



Veg-Head Three-Bean Chili image

This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans
8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping

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.

THREE BEAN AND BEEF CHILI



Three Bean and Beef Chili image

Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.

Provided by Ellie Krieger

Categories     main-dish

Time 1h25m

Yield 10 cups (serves 8, serving size 1 1/4 cup)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
One 28-ounce can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can kidney beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed

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.

Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams

THREE-BEAN CHILI



Three-Bean Chili image

Packed with three kinds of beans, meatless chili is a stick-to-your-ribs meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

1 can (14 oz) vegetable or chicken broth
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 medium tomatoes, cut into 1/2-inch pieces (2 cups)
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
2 1/2 teaspoons chili powder
1 can (15 to 16 oz) chili beans in sauce, undrained
1 can (15 oz) Progresso™ dark red kidney beans, drained
1 can (15 oz) garbanzo beans, drained
2 tablespoons chopped fresh cilantro or parsley

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.

Nutrition Facts : Calories 420, Carbohydrate 73 g, Cholesterol 0 mg, Fiber 19 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 8 g, TransFat 0 g

THREE-BEAN VEGETARIAN CHILI



Three-Bean Vegetarian Chili image

Hearty, meatless chili with plenty of veggies.

Provided by ChefBillT

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 1h15m

Yield 6

Number Of Ingredients 17

¼ cup vegetable oil
1 onion, cut into small dice
1 red bell pepper, cut into small dice
1 green bell pepper, cut into small dice
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
½ (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
1 ¾ cups water
1 (15.5 ounce) can black beans
1 (15.5 ounce) can kidney beans
1 (15.5 ounce) can chickpeas
Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)

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).

Nutrition Facts : Calories 377.4 calories, Carbohydrate 55.7 g, Fat 11.3 g, Fiber 17.2 g, Protein 15.2 g, SaturatedFat 1.7 g, Sodium 1060 mg, Sugar 8.2 g

GRANDPA RON'S AWESOME THREE-BEAN CHILI



Grandpa Ron's Awesome Three-Bean Chili image

I've been making this recipe for the family for many years. It's a great winter time warm up and makes a meal in itself.

Provided by Ron

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h45m

Yield 16

Number Of Ingredients 19

3 pounds ground beef
3 (12 fluid ounce) cans or bottles beer
2 (15 ounce) cans tomato sauce
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can red beans, undrained
1 (15 ounce) can kidney beans, undrained
2 large white onions, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
½ cup light brown sugar
4 cloves garlic, chopped
2 (1.25 ounce) packages chili seasoning mix
1 tablespoon cornstarch
½ teaspoon ground mustard
1 cup shredded Cheddar cheese, or to taste
½ cup chopped onion, or to taste
1 dash hot pepper sauce, or to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 31.2 g, Cholesterol 61.3 mg, Fat 17.1 g, Fiber 6.3 g, Protein 22.4 g, SaturatedFat 7.1 g, Sodium 1060.4 mg, Sugar 12.9 g

BEST EVER THREE BEAN CHILI



Best Ever Three Bean Chili image

I made this recipe based off of another one I found and took it to a potluck. Everyone loved it. It was even better two days later!

Provided by Nurse Amanda

Categories     Black Beans

Time 1h5m

Yield 25 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 medium onions, chopped
4 tablespoons chopped garlic
3 tablespoons cumin
5 tablespoons chili powder
1 (32 ounce) box low sodium chicken broth
3 (11 ounce) cans white shoepeg corn
3 (14 ounce) cans diced tomatoes
3 (14 ounce) cans tomato sauce
1 tablespoon diced jalapeno
4 lbs ground beef, browned and drained
2 (15 1/2 ounce) cans black beans, rinsed
1 (15 1/2 ounce) can cannellinni kidney beans, rinsed
1 (15 1/2 ounce) can kidney beans, rinsed
shredded cheddar cheese, to taste

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.

Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 4.7, Cholesterol 49.4, Sodium 536, Carbohydrate 28.4, Fiber 6.8, Sugar 5, Protein 20.9

ZIPPY CHILI



Zippy Chili image

Make and share this Zippy Chili recipe from Food.com.

Provided by SweetySJD

Categories     Beans

Time 1h30m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1/2 cup onion, chopped
1 cup fresh mushrooms, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 garlic clove, minced
2 cups water
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (1 1/4 ounce) package taco seasoning
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
8 tablespoons cheddar cheese, shredded

Steps:

  • In a large saucepan, cook beef and onion over medium heat until no longer pink.
  • Add mushrooms, peppers and garlic, cook and stir 3 minutes, until vegetables are almost tender.
  • Stir in water, tomatoes and taco seasoning.
  • Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.
  • Add beans, simmer 30 minutes longer.
  • Top with cheese to serve.

Nutrition Facts : Calories 342.9, Fat 9, SaturatedFat 4, Cholesterol 44.3, Sodium 291.7, Carbohydrate 39.8, Fiber 12.9, Sugar 1.4, Protein 27

THREE BEAN MEXICAN CHILLI



Three bean mexican chilli image

A great healthy dish suitable for veggies, vegans and meat eaters alike

Provided by blulou

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • If using dried beans, soak and cook as recommended on the packaging prior to starting the chilli
  • Add the carrot, celery, onion, garlic and fresh chilli if using to the oil in a large wide pan on a medium hot heat and sweat until onions are translucent, about 10 mins
  • Add tomato puree and stir for 30 seconds, then add the cumin, coriander, bay and cinnamon, smoked paprika and dried chilli if using. Stir fry for a minute.
  • Add chopped tomatoes, chopped pepper and soy sauce, bring to simmer, cover and leave on low heat for 10-20mins, stirring occasionally, until veg is cooked through. Adding pepper at this step leaves a bit of crunch. If you like it more cooked add with other veg at step one.
  • Add all the beans, stir, bring to simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on it, add a couple of tblsp of water if it is a bit dry.
  • Add chopped coriander leaves and serve with a dollop of sour cream and plain rice.

VEGETARIAN THREE-BEAN CHILI



Vegetarian Three-Bean Chili image

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Provided by Rhoda Boone

Categories     Dinner     Chili     Quick & Easy     Quick and Healthy     Bean     Vegetarian     Salsa     Cumin     Oregano     Tomato     Tortillas     Vegan     Jalapeño

Yield 4 servings

Number Of Ingredients 17

2 tablespoons vegetable oil, plus more for frying (about 2 cups)
3/4 cup mild or medium chunky corn and tomato salsa (not corn and black bean salsa, which usually has a puréed bean base)
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can pinto beans, rinsed, drained
1 (15-ounce) can red kidney beans, rinsed, drained
1 (15-ounce) can puréed tomatoes or tomato sauce
3 cups low-sodium vegetable broth
3/4 teaspoon kosher salt, plus more
1/4 teaspoon (or more) freshly ground black pepper
2 (5-6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Special Equipment
A deep-fry thermometer

Steps:

  • Heat 2 Tbsp. oil in large heavy pot over medium-high. Cook salsa, cumin, chili powder, oregano, and garlic powder, stirring, until fragrant and slightly reduced, 1-2 minutes. Add black, pinto, and kidney beans, tomatoes, broth, 3/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer, stirring occasionally. Reduce heat to medium and continue to simmer, stirring occasionally, until flavors are blended and chili is thickened, about 15 minutes. Taste and season with salt and pepper, if needed.
  • Pour oil into a medium skillet to a depth of 1/2". Heat over medium-high until thermometer registers 375°F. Working in 2 batches, fry tortilla strips, turning occasionally, until crisp and pale golden, about 2 minutes per batch. Using a slotted spoon, transfer strips to a paper towel-lined plate or rimmed baking sheet to drain; immediately season with salt.
  • Ladle chili into bowls. Top with crispy tortilla strips and jalapeños, if using.
  • Do Ahead
  • Chili can be made 3 days ahead. Cover and chill.

THREE-BEAN CHILI AND RICE



Three-Bean Chili and Rice image

Grand Prize Winner! from the Betty Crocker team chili cook off. Livia, who works in the Betty Crocker Kitchens influenced the recipe with her Peruvian roots.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 27

1 medium red onion, finely chopped (about 1 cup)
1/2 teaspoon salt
3 medium tomatoes, seeded, finely chopped (about 1 3/4 cups)
1 small poblano chile, seeded, finely chopped (about 1/3 cup)
1 small jalapeño chile, seeded, finely chopped
1 small yellow bell pepper, finely chopped (about 1/2 cup)
1 tablespoon olive oil
Juice of 1/2 lime (about 2 tablespoons)
1/4 cup chopped fresh cilantro
Salt and freshly ground pepper to taste
2 cups uncooked regular long-grain white rice
2 tablespoons vegetable oil
4 cloves garlic, cut into thin slices
3 cups water
1 teaspoon salt
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (15 oz) Muir Glen™ organic tomato sauce
3 small bell peppers (any color), diced
1 Anaheim or jalapeño chile, seeded, chopped
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 container (8 oz) sour cream
1/3 cup Livia's 3-Pepper Salsa

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.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 0 g

Tips:

  • Soak the beans overnight. This will help to reduce the cooking time and make the beans more digestible. You can also use canned beans if you're short on time.
  • Use a variety of beans. This will give your chili a more complex flavor and texture. Some good options include kidney beans, black beans, and pinto beans.
  • Don't be afraid to experiment with different spices. Chili is a versatile dish that can be customized to your own taste. Some popular spices to use include chili powder, cumin, oregano, and garlic powder.
  • Let the chili simmer for a while. This will allow the flavors to develop and deepen. The longer you simmer the chili, the better it will taste.
  • Serve the chili with your favorite toppings. Some popular options include shredded cheese, sour cream, and avocado.

Conclusion:

Zippy Three-Bean Chili is a hearty, flavorful dish that is perfect for a cold winter day. It's also a great way to use up leftover beans. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a quick and easy meal, give Zippy Three-Bean Chili a try. You won't be disappointed!

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