This Three Bean Chili is an easy and family friendly recipe that brings comfort and flavor to any weeknight dinner. It’s simple to make on the stove top or in the crock pot, giving you flexibility no matter how busy the day gets. I’ve tested this until it delivered rich, satisfying results with minimal fuss.
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This post was originally posted on 9/23/2020 and updated on 10/8/2025.
Why We Love This Three Bean Chili
- Easy to make and perfect for busy weeknights or cozy weekends.
- Simple ingredients that come together for a comforting, homemade meal.
- Family friendly and hearty enough to satisfy everyone at the table.
- Can be cooked on the stove top or in the crock pot for ultimate flexibility.
- Packed with protein and flavor from ground beef, three kinds of beans and a rich, savory sauce.
- Freezes well, making it an easy dinner later on.
- Great for meal prep! The leftovers taste even better the next day.
Beef and Bean Chili Recipe Ingredients
- Ground Beef
- Yellow Onion
- Chili Powder
- Salt
- Black Pepper
- Black Beans
- Kidney Beans
- Chili Beans in Mild or Medium Sauce
- Stewed Tomatoes
- Mushrooms
- Tomato Sauce
- Beef Broth
Substitution Suggestions:
- Ground Beef: Feel free to sub ground turkey or even ground chicken for the beef. If making in the crock pot you could use beef stew meat too.
- Chili Powder: My family likes a mild chili powder, but if you prefer a more spicy chili you can add extra chili powder or use a spicy blend. If you want a more smokey chili add a teaspoon of smoked paprika.
- Stewed Tomatoes: Diced tomatoes are a great substitute.
- Mushrooms: Fresh or canned mushrooms will work.
- Tomato Sauce: Crush tomatoes can be subbed for the tomato sauce. The chili will be a bit thicker and chunkier.
- Beans: I choose to use kidney, black and flavored chili beans in this recipe. However you can choose whichever beans you like best.
How to Make Three Bean Chili
This is a simple dump and go recipe that can be ready in less than 30 minutes. However, the longer you let it simmer the more flavorful it becomes.
- First, drain and rinse the black beans and kidney beans, and drain the canned mushrooms.
- In a large dutch oven or soup pot, brown the ground beef and diced onion until beef is no longer pink and the onions are translucent.
- Stir in the chili powder, salt and black pepper.
- Then add the remaining ingredients: beans, stewed tomatoes, mushrooms, tomato sauce and beef broth. Stir it all together well.
- Bring the chili to a small bubble and then reduce heat to low and simmer partially covered for at least 15-20 minutes or up to one hour stirring often.
- Add your favorite toppings to your bowl of chili and enjoy!
How to Make Three Bean Chili in the Crock Pot
Need dinner done when you get home? Try this delicious chili in the crock pot!
- First, brown the beef and onions in a skillet until no longer pink and onions are cooked. Stir in the chili powder, salt and black pepper.
- Then add it to your crock pot.
- Now add the drained and rinsed beans, chili beans, stewed tomatoes, mushrooms, tomato sauce, and beef broth. Give it a good stir.
- Cook the chili on low for 4-6 hours.
- Come home and enjoy a warm bowl of chili with your favorite toppings!
This makes a full pot of chili! Use some of the leftover chili to make this delicious Chili Mac! Its an easy skillet meal that is ready in under 30 minutes. Perfect for weeknights and repurposing leftovers!
Beef and Bean Chili Toppings
I love my chili topped with plain Greek yogurt and shredded cheddar cheese, and then some buttered saltine crackers on the side. It's been my favorite since I was a kid!
- Shredded Cheese
- Sour Cream
- Plain Greek Yogurt
- Saltine Crackers (spread with butter, it's so delicious!)
- Corn Chips
- Tortilla Chips
- Avocado Slices or Chunks
- Fresh Cilantro
- Buttered Bread
- Sliced Jalapenos
- Diced Red Onions
- Pickled Jalapenos
- Pickled Red Onions
- Green Onions
- Chives
- Hot Sauce
Serve the chili over top of my Sweet Corn Bread or these Cheesy Corn Muffins. It's so delicious!
If you love chili like my family and I do don't miss my other chili recipes: Ground Turkey Chili, Turkey Pumpkin Chili and Crock Pot White Chicken Chili!
Storing Three Bean Chili
Storing: Leftover chili stored in an air tight container will keep in the fridge for up to 4 days.
Freezing: Once the chili has cooled, place it in a freezer safe air tight container or zip top freezer bag. Label, date and freeze.
Quick Tip*** freezer bags are great, because they freeze flat and then can be stacked for easy storing and using less space in the freezer.
Thawing: Thaw the chili overnight in the fridge.
Reheating: Reheat the chili over the stove on low heat, in the microwave or in the crock pot on low for 2 hours.
Heather's Favorite Tools for this Recipe
- I love using a Dutch Oven for soups and chilis. They heat evenly and they will last forever if taken care of properly.
- I love my crock pot that is programmable. It allows me to leave the house knowing the chili won't be overcooked.
- If you have not tried a Meat Chopper you are missing out. It is the best thing for crumbling and cooking ground meat!
- A box grater to shred your own cheese. I use mine almost every day!
Tips for Beef and Bean Chili
- Gather and prepare all your ingredients ahead of time. This makes the recipe easier and quicker to make. It also ensures that there is no forgotten ingredient or mistakes.
- Drain and rinse the beans. This isn't a must do, but the liquid can make the chili a little too starchy so I like to drain and rinse the black beans and kidney beans.
- If making in the slow cooker, use a crock pot liner for easy clean up.
- If you want a more spicy chili, add extra chili powder, a bit of cayenne pepper or hot sauce.
- Shred your own cheese for the topping. Shredding your own cheese will allow the cheese to actually melt in your chili because there is no anti-caking agent on it. Anti-caking agents can leave the chili with a gritty texture.
FAQs
You want to use beans that can hold up to the cooking process. Beans that will hold their own and not become complete mush. I like to use kidney beans, black beans and chili beans (which are pinto beans in a chili sauce). These beans will hold up well on the stovetop and in the crock pot.
This is based on personal preference, but in my opinion the best ingredient is the chili powder. You want to use a good chili powder that is going to send a whole bunch of good chili and smoky flavors throughout.
A dash of Worcestershire sauce, a tablespoon or two of BBQ sauce, or a tablespoon of unsweetened cocoa powder can really enhance the flavors of chili.
Most cans of chili beans are made with pinto beans and a chili sauce. They range in spice from mild to hot.
More Soup Recipes:
- Cheesy Broccoli Soup
- Chicken Taco Soup
- Crock Pot Chicken Pot Pie Soup
- Baked Potato Soup
- Instant Pot Stuffed Pepper Soup
- Italian Minestrone Soup
- Chicken Dumpling Soup
- Crock Pot Beef Stew
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Three Bean Chili
Ingredients
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon chili powder, heaping
- 1 teaspoon salt
- ½ teaspoon black pepper
- 15 ounces black beans, drained and rinsed
- 15 ounces red kidney bean, drained and rinsed
- 30 ounces chili beans (2-15 oz cans), mild or medium sauce
- 15 ounces stewed tomatoes, with juices
- 4 ounces canned sliced mushrooms, drained
- 30 ounces tomato sauce , 2-15 oz cans
- 2 cups beef broth
Instructions
Stove Top Instructions
- In a large dutch oven or soup pot, over medium-high heat brown beef and onions together until beef is no longer pink and onions are translucent.
- Stir in the chili powder, salt and black pepper.
- Add the remaining ingredients: beans, stewed tomatoes, mushrooms, tomato sauce and beef broth. Stir it together.
- Bring the chili to a low bubble and then reduce heat to medium-low and simmer partially covered for 15-20 minutes up to 1 hour, stirring often.
- Serve with your favorite toppings.
Crock Pot Method
- In a skillet over medium-high heat, brown the ground beef and onions until beef is no longer pink and onions are translucent.
- Stir in the chili powder, salt and black pepper.
- Add the beef and onions to at least a 6 quart crock pot.
- Add the beans, stewed tomatoes, mushrooms, tomato sauce and beef broth. Stir it together.
- Cover and cook the chili on low for 4-6 hours.
- Serve with your favorite toppings and enjoy!
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