Southwest-Style 3 Bean Chili

Since I am moving in just a little over a month, I realized that I had a good bit of canned goods to use up. I will only be purchasing canned items as I need them, no need to stock up! The less I have to move the better.

Southwest Style 3 Bean Chili (stock photo)

Anyways, I decided to use up some of the canned beans today by making a Southwest-Style 3 Bean Chili. I absolutely love chili – any time of year! I tend to make it fairly regularly. Not only is it delicious and filling, it’s so easy to make and there’s so many ways to make it!

I don’t have exact measurements to my recipe, so ala Rachael Ray (*puke*) I eye ball everything I put in. Note: I didn’t put any garlic or garlic powder in, because I am actually slightly allergic to garlic. It’s a tragedy, I know! But you should if you like it and can eat it!

1 big Red onion, chopped
1 big Green pepper, chopped
90% lean ground beef (1 lb.)
Chili Powder
Cumin
Italian seasoning (basil, oregano, marjoram, thyme)
Paprika
Onion Powder
Crushed red pepper
Diced tomatoes – regular (1 can)
Diced tomatoes w/ green chiles (1 small can)
Tomato paste
Chicken broth
Black beans (1 can, drained)
Dark red kidney beans (1 can, drained)
Pinto beans (1 can, drained)
Whole kernel corn (1 can)
Sugar (optional)

Saute pepper and onion until softened, then add ground beef, cook until browned. Add seasonings. Stir. Add diced tomatoes & paste. Stir. Let sit to simmer for a little bit (5 minutes or so). Add beans & corn. Stir. Add sugar if you want it. Stir. Let sit to simmer 20-30 minutes, stirring occasionally. Serve & enjoy! Add your favorite shredded cheese or sour cream on top.

If you wish your chili to be hotter, add some Tabasco sauce, chipotle peppers, jalapeno, or cayenne for a kick. Whatever floats your boat. I wanted a milder chili today so none of that for me.

I added Veggie Slices cheese and it melted just fine. (FYI: I’m lactose-intolerant)