3 Bean Chili

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5 from 7 reviews


  • 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


  1. 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.
  2. 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.
  3. 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!
  4. Top chili off with your favorite toppings! I add sour cream, avocado,  chili onion crunch, and cilantro!