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Three-Meat Chili

 Three-Meat Chili
A combination of pork tenderloin, ground turkey and ground beef make this chili unique. Instead of pinto beans, you can use kidney beans, white beans or black beans; I use whatever is in my pantry and never seem to use the same kind twice in a row. It makes a big batch, but don’t worry if you have leftovers—the chili is even better the next day.
12 ServingsPrep: 30 min. Cook: 70 min.


  • 1-1/2 pounds pork tenderloin, cubed
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 3 tablespoons olive oil
  • 1 pound ground turkey
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (28 ounces) baked beans
  • 3 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tablespoon all-purpose flour
  • 2 to 3 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper


  • In a Dutch oven or soup kettle, cook the pork, onion and green pepper
  • in oil over medium heat until meat is no longer pink.
  • Meanwhile, in a large skillet, cook turkey and beef over medium heat
  • until no longer pink; drain. Drain pork mixture; add turkey and
  • beef.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat;

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Three-Meat Chili (continued)

Directions (continued)

  • cover and simmer for 1 hour or until flavors are blended. Yield: 12
  • servings (3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 359 calories, 16 g fat (5 g saturated fat), 80 mg cholesterol, 675 mg sodium, 25 g carbohydrate, 7 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.