Chili & cornbread

Monday was just one of those days for us. We were both tired and didn’t feel like doing much. I wanted to make dinner but I didn’t want to spend a lot of time in the kitchen so I figured chili would be the perfect solution. It took me a while to come up with this recipe, but it was well worth the time it took to do so. This chili is packed full of peppers (which makes it a little spicy), tender meat and lots of beans. The cornbread is like a combination of several recipes I’ve used in the past. It’s sweet but not to the point that it tastes like cake. You can definitely taste the cornmeal- which is the best part, right? One of my favorite things to eat cornbread with is honey butter. If you’re looking for a good recipe you can find one here. Enjoy!

Three Bean Chili Recipe

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Course: Soup
Cuisine: American
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 6 servings
Calories: 388kcal
Print Recipe


  • 1 tbsp butter
  • 1 1/2 tbsp canola oil
  • 3 cloves garlic - minced
  • 1 jalapeno - minced
  • 1 poblano chile - minced
  • 1 red bell pepper - diced
  • 2 anaheim chiles - diced
  • 1 yellow onion - diced
  • 1/2 lb ground beef
  • 1/2 lb boneless chuck - cut into 1/4'' chunks
  • 1/2 lb ground Italian sausage - OR hot OR mild
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Nature's Seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 2/3 cup tomato sauce
  • 1/4 cup tomato paste
  • 1 (14.5 oz)can diced tomatoes
  • 1 (14.5 oz)can chicken broth
  • 1 (15 oz)can pinto beans
  • 1 (15 oz)can light red kidney beans
  • 1/2 (15 oz)can dark red kidney beans


  • In a large pot over medium-high heat, add butter and canola oil. Add peppers, chilies, onion and garlic and cook until tender, about 5 minutes.
  • Add chuck and brown, about 3 minutes. Add ground beef and sausage, stirring gently, trying not to break it up too much. Cook meat until it is nicely browned, about 5 minutes.
  • Add onion powder, garlic powder, chili powder, paprika, cayenne, cumin, coriander, Nature's Seasonings, salt and pepper. Stir and cook for 1 minute.
  • Add tomato sauce, tomato paste and diced tomatoes. Cook for 2 minutes, stirring frequently to prevent sauce from burning.
  • Stir in chicken stock, then add beans. Lower heat and allow to simmer for 1 hour and 30 minutes.


Serving: 6g | Calories: 388kcal | Carbohydrates: 12g | Protein: 22g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1043mg | Potassium: 697mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1595IU | Vitamin C: 54mg | Calcium: 55mg | Iron: 4mg
Honey Cornbread
1 c. yellow cornmeal
1 c. all-purpose flour
1 tbsp. baking powder
1/2 c. granulated sugar
1 tsp. salt
1 c. whole milk
2 large eggs
1/2 c. (1 stick) butter, melted
1/4. c honeyDIRECTIONS:
1. Preheat oven to 375 degrees F.
2. In large mixing bowl, beat together whole milk, eggs, butter and honey, until light and creamy.
3. Add cornmeal, flour, salt and sugar, mix until smooth.
4. Add baking powder and stir gently until incorporated.
5. Place liners into tins. Evenly divide the mixture between the papers (they should be about 3/4 of the way full).
6. Bake for 15 minutes, or until golden brown.
Makes 12 muffins or 6 mini loaves  | Source: Food Network