Healthy Three Bean and Beef Chili

In the winter we enjoy healthy stick-to-your-ribs food. My chili fits the bill. Learn how to make this healthy three bean and beef chili.

Many of you know, it’s been super duper cold here and we’ve also had flooding and a blizzard. You may have seen our little town on the news. Many of you were messaging and emailing to see if we were okay. We are. Thank you. We live in the harbor but live high up on a hill so didn’t have any flooding. I shared a few photos from the storm over on Instagram and Facebook if you want to take a look.

I really do much better in the summer with the sunshine and dipping my toes in the water, but summer seems so far away currently.

Chili is a big favorite in our home this time of year.

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My two little boys, John and Conor, LOVE beans so I load ours with different kinds of beans and then I either use organic turkey or organic grass fed beef. We’ve always bought organic but now that I’m reading An Omnivore’s Dilemma (affiliate link) I’m realizing how important grass fed is too.

I try to keep the healthy toppings and canned ingredients stocked in our house. You never know when there’s gonna be another Nor’Easter or blizzard here.

We love to load our chili up with lots of healthy toppings.

This is such an easy, fool-proof recipe.

I wish I could tell you it’s Paleo or Whole30 as I know many of you are on that right now, but it isn’t because of the beans.

The great thing about this is it makes a large pot of chili. You’ll have lots and lots of left-overs. I always do two pounds of meat so we can have it for dinner and then reheat for lunches. For some reason, it always tastes a little bit better the next day. Maybe the flavors have had more time to marinate. I always make a batch right before a big storm but we can still heat it on the stove-top even if we lose power.

Three Bean and Beef Chili

Ingredients

2 Pounds Grass Fed Beef
1 can kidney beans
1 can garbanzo beans
1 can black beans
1 can crushed tomatoes I like San Marzano
1 Onion Chopped
1 Chili Chopped (optional – if you like a bit of spice)
2 Peppers, Large Pieces (I either use bell peppers or Poblano)
Chili Powder (approximately 3 TBLS)
Cumin (approximately 3 TBLS
Cayenne Pepper (pinch)
Onion Powder
Garlic Powder
Paprika
Cinnamon
Salt and Pepper to Taste
Ghee (we use homemade ghee)

Method

I use a Le Crueset Dutch Oven for making chili. It’s large enough to hold a lot of ingredients and I love how evenly stews and soups cook in it. Warm some ghee in the bottom of the dutch oven.

Once the ghee is hot, add the large pieces of pepper, onion and chili pepper (if using). Allow to soften.

Add ground beef. Break apart with the back of the spoon to make large pieces of meat. Allow meat to cook through.

Once the beef is browned. Add your spices and seasonings. When cooking I never actually measure. I just pour until things look about right. The chili powder and cumin give this just the taste. The cayenne pepper is a little spicy so use sparingly if you don’t like things hot. I also add cinnamon to my chili as I love the sweetness and slightly tangy flavor it adds.

Stir the meat to combine all the spices.

Add one can of crushed tomatoes.

Rinse and drain your beans. I use black beans, kidney beans, garbanzo beans stir into chili.

Bring to a boil and the simmer on low for about 30 minutes.

Serve and enjoy this delicious and filling meal!

That’s how the chili looks.

You can serve it with rice, but I like to create a chili topping station for our family.

We all like something different on our chili. John loves just cheese while Conor likes cheese and yogurt. I use plain greek style yogurt rather than sour cream. I think it’s healthier. Luke and I, well, we like EVERYTHING on it.

To create this chili bar, I fill bowls with plain yogurt, pickled chilis, sliced avocado, shredded cheddar cheese and scallions.