Three Bean Chili with Beef and Sausage

This Three Bean Chili recipe with beef and sausage has an amazing assembly of flavors that will keep you coming back for more!

If you want to make dinner, but don’t want to spend a lot of time in the kitchen, this delicious three bean chili recipe might just 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. You can always add the peppers a little at a time to lower the heat level for your palate.

Combine this with my cornbread muffins. Those muffins are a combination of several recipes I’ve used in the past. They are 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!

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Chili and Honey Cornbread

Three Bean Chili with Beef and Sausage Recipe

This Three Bean Chili recipe with beef and sausage has an amazing assembly of flavors that will keep you coming back for more!
5 from 1 vote
Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings
Calories: 388kcal
Author: Andrea
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: 6serving | 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
½ c. granulated sugar
1 tsp. salt
1 c. whole milk
2 large eggs
½ 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 ¾ of the way full).
6. Bake for 15 minutes, or until golden brown.
Makes 12 muffins or 6 mini loaves  | Source: Food Network

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Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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