Three Bean and Beef Chili

1/2 yellow onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1/2 cup beef broth
1 (28 ounce) can crushed tomatoes
2 (15-ounce) can black beans, reduced sodium, drained
2 (15-ounce) can dark red kidney beans, reduced sodium, drained
1 1/2 to 2 tablespoons chili powder
1 tablespoon hot pepper sauce, give or take depending on preference
1 teaspoon coarse salt, optional
1 (15 ounce) can refried beans (traditional, spicy or vegetarian)
1 pound 96% lean ground beef

Cook and brown the ground beef ahead of time to add it to the chili at the end.


Coat the bottom of a deep pot with cooking spray and combine onion, peppers, and garlic. Sauté for a few minutes to soften the vegetables then add the broth. Add crushed tomatoes, black beans, red kidney beans, and stir.


Stir in chili powder, hot sauce and salt. Allow a few minutes to boil. Thicken chili by stirring in refried beans and cooked ground beef. Simmer over low heat about 5 to 10 minutes longer to allow refried beans to mix thoroughly. Then serve.


Vegetarian version: Use vegetarian refried beans and omit beef (or use a tofu/soy meat substitution).


Makes approximately 12 servings (1 cup).

Number of Servings: 12

Recipe submitted by SparkPeople user ROSERED5.