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Easy 3 Way Chili Recipe

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Friday Favorite 3 Way Chili with Dreamfields Pasta Mommy Hates Cooking
Friday Favorite 3 Way Chili with Dreamfields Pasta Mommy Hates Cooking from www.mommyhatescooking.com

Description

This easy 3 way chili recipe is perfect for any busy weeknight or lazy weekend. It’s a delicious and hearty meal that can be made in just 30 minutes using ingredients you probably already have in your pantry. This recipe is versatile and can be served in three different ways, making it a great option for picky eaters or those who like to switch up their meals.

Prep Time

The prep time for this recipe is minimal, taking only 10 minutes to chop the vegetables and gather the ingredients.

Cook Time

The cook time for this recipe is 20 minutes.

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup beef broth

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board

Method

  1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned, breaking it up into small pieces with a wooden spoon as it cooks.
  2. Add the onion, red and green bell peppers, and garlic to the pot and cook until the vegetables are tender, about 5 minutes.
  3. Add the chili powder, cumin, paprika, salt, and cayenne pepper to the pot and stir to coat the meat and vegetables.
  4. Add the kidney beans, diced tomatoes, and beef broth to the pot and stir to combine.
  5. Bring the chili to a simmer and cook for 10-15 minutes, until the flavors have melded together and the chili has thickened.

Notes

  • This recipe can be easily doubled for a larger crowd or leftovers.
  • Feel free to adjust the amount of spices to your liking.
  • This chili can be made ahead of time and reheated for an easy meal later in the week.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 280
  • Protein: 20g
  • Carbohydrates: 24g
  • Fat: 11g
  • Sodium: 850mg

Recipes FAQ

What are the three ways to serve this chili?

You can serve this chili as a classic bowl of chili, over a bed of rice, or as a topping for hot dogs or baked potatoes.

Can I use ground turkey instead of ground beef?

Yes, ground turkey can be used in place of ground beef for a lighter option.

Can I make this chili in a slow cooker?

Yes, this chili can be made in a slow cooker. Brown the meat and sauté the vegetables in a pan before adding to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • Top the chili with shredded cheese, sour cream, or chopped green onions for extra flavor.
  • If you like your chili with a thicker consistency, add a can of tomato paste or reduce the amount of beef broth.
  • If you prefer a milder chili, reduce the amount of chili powder and cayenne pepper.
  • This chili can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

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