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Three Bean Chili #Recipe

Oh, it's chili night! And I'm feeling right! Oh, it's chili night! Oh, what a night! I love me some chili and cornbread. And as a Veggie-Saurus (#JurassicPark), it's a great way to use up those 1000 cans of beans in my pantry! 

This is my go-to recipe for chili right now. You can cook it on the portable induction cooktop or on the stove or in a crock-pot. If you forgot to start the crock-pot 4 hours prior... the stove takes about an hour or two tops so allow that to influence your decision. 


1 large can crushed tomatoes
1 large can diced tomatoes
3 cans of beans (any kind), drained & rinsed
1 bell pepper (any kind), diced
1 small to medium onion, diced
4 cloves garlic, minced
1 bay leaf
2 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1 Tbsp sugar
3/4 of a beer (any kind) *wink

Salt & Pepper to taste
Olive Oil


1. Heat large pot over medium heat. Drizzle olive oil in bottom of pan and sauté onions and peppers until onions start to become translucent. 

2. Add in spices, bay leaf and garlic and stir. Allow spices to warm for about 30 sec to become aromatic. 

3. Add tomato puree, diced tomatoes, sugar and beer to the pot. 

Beer. Going in. 
4. After you drain and rinse the beans, add them to the pot. 

5. Add salt and pepper to taste. 

6. Allow to simmer uncovered on low for about an hour to two hours, depending on how much time you have. Remove bay leaf at the end of cooking. 

7. Enjoy! As you can see below, I like to cover mine in cheese and sour cream and I also crumble my cornbread into the bowl! So good. So easy ⛅ (for you Trolls Movie fans out there: said in Cloud Guy's voice)

- Jessie

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