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Beef and Three-Bean Chili Recipe

“This is one of my favorite recipes; it makes my kitchen smell so good! We love eating it with homemade bread or cornbread.” -Nancy Whitford of Edwards, New York
TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:9 servings


  • 1-1/2 pounds beef stew meat, cut into 1-inch pieces
  • 2 teaspoons chili powder
  • 1-1/3 cups chopped onion
  • 2 tablespoons canola oil
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup beef broth
  • 1 can (6 ounces) tomato paste
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon brown sugar
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • Sour cream, optional


  • 1. Sprinkle beef with chili powder. In a large skillet over medium heat, brown beef and onion in oil.
  • 2. Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in the beef, onion and drippings.
  • 3. Cover and cook on low for 5-6 hours or until meat is tender. Serve with sour cream if desired. Yield: 9 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup (calculated without sour cream) equals 309 calories, 9 g fat (2 g saturated fat), 47 mg cholesterol, 620 mg sodium, 34 g carbohydrate, 9 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1/2 fat.