3 Bean Chili
Even though temperatures are on the rise again in Colorado, I’m still in fall and winter mode, craving soups, stews, and chilis every day. There is nothing more filling and satisfying than soup right now. I love it so much. And if you read my Cannellini Bean Soup post, you know that I’m all about beans and not in the mood to listen anyone who disagrees with my food choices. Beans have cleared my acne. CLEARED IT. When nothing else would. Not strict paleo, not dairy free, not gluten free – nothing…except for beans. Eating beans has seriously changed my life in such a positive way and I want to share that with others. If that makes you unhappy, go away. We have enough to stress about these days, don’t stress about my beans, man!
How are you doing out there? By the state of my friends on instagram stories and every post being about heavily drinking, people aren’t exactly doing well. It makes me so sad seeing promoting alcohol consumption as a way to deal with stress. It’s such a downer. You know how I dealt with the stress last night? As my husband watched the election updates, I put my headphones in, put Netflix on my computer, and started watching Outlander. I’ve been wanting to watch this show forever and just kept forgetting. I started it with Brian the other night and he quickly grew bored of it within 20 minutes. So it’s now my oasis away from the real world within my own headphones. Who knew I would find a ginger so attractive, but then I met Jamie on Outlander and I’m now in love. What a hunky hunk hunk. Could you imagine what it would have been like to make out with people in 1743? Can you IMAGINE the morning breath?? They try to make everything look so sexy and attractive on the show, but we all know what everyone smelled like back then. They smelled like this chili, probably.
3 Bean Chili
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
- 1 tablespoon olive oil, ghee, or coconut oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 2 pounds grass-fed ground beef
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 (28 ounce) can of fire roasted tomatoes
- 1 (14 ounce) can of tomato sauce
- 1 cup beef bone broth
- 1 (14 ounce) can of unsalted black beans, drained and rinsed
- 1 (14 ounce) can of unsalted kidney beans, drained and rinsed
- 1 (14 ounce) can of unsalted pinto beans, drained and rinsed
- salt and pepper, to taste
For the toppings
- sour cream or coconut cream
- sliced jalapeños
- chili onion crunch
- Place a large pot or dutch oven over medium heat. Add olive oil then add onion and bell peppers. Sauté for 5 minutes then add the garlic cloves and sauté for another 3 minutes.
- Add ground beef to the pot and break into small pieces. Add a heavy pinch of salt as you cook the ground beef. Once beef is halfway cooked through, add smoked paprika, garlic powder, chili powder, cumin, cayenne pepper, and a bit more salt.
- When the meat is cooked through, add the fire roasted tomatoes, tomato sauce, bone broth, and all the beans. Cover and let come to a low boil for 10-15 minutes. Add black pepper at the end and taste to see if any more salt is needed!
- Top chili off with your favorite toppings! I add sour cream, avocado, chili onion crunch, and cilantro!
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Oh, Hi! I’m Juli.
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