While Colorado’s temperatures continue to climb, I’m resolutely embracing fall and winter vibes, indulging in soups, stews, and chilis daily. There’s nothing quite like a satisfying bowl of soup to fill me up. I’m genuinely obsessed with it. If you caught my Cannellini Bean Soup post, you know I have a deep appreciation for beans and I’m not open to arguments about my culinary preferences. Beans transformed my skin, completely clearing my acne when everything else failed—strict paleo, dairy-free, gluten-free diets were ineffective—except for beans. Integrating beans into my diet has positively impacted my life, and I feel compelled to share that with everyone. If this offends you, that’s on you. With today’s stresses, there’s no point in adding more by debating my love for beans!
How’s everyone holding up? Judging by my friends’ Instagram stories filled with excessive drinking, it seems many aren’t faring too well. It genuinely saddens me to see alcohol promoted as a remedy for stress. It’s a real downer. Last night, while my husband followed the election updates, I escaped with my headphones, firing up Netflix to watch Outlander. I’ve wanted to start this show for ages but kept forgetting. The other night, I began watching it with Brian, but he lost interest after just 20 minutes. Now, it’s my little retreat from reality through my headphones. Who knew I’d find a historical character like Jamie so enticing? What a heartthrob. Can you even imagine the awkwardness of kissing someone in 1743? Just think about the breath! The show certainly tries to glamorize it, but we know the truth about those times. They likely smelled like this chili—just saying!
Bon appétit!
3 Bean Chili
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
- 1 tablespoon olive oil, ghee, or coconut oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 2 pounds grass-fed ground beef
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 (28 ounce) can of fire roasted tomatoes
- 1 (14 ounce) can of tomato sauce
- 1 cup beef bone broth
- 1 (14 ounce) can of unsalted black beans, drained and rinsed
- 1 (14 ounce) can of unsalted kidney beans, drained and rinsed
- 1 (14 ounce) can of unsalted pinto beans, drained and rinsed
- salt and pepper, to taste
For the toppings
- In a large pot or dutch oven, heat olive oil over medium heat. Add the onion and bell peppers and sauté for 5 minutes, then include the garlic and cook for another 3 minutes.
- Incorporate the ground beef, breaking it into small pieces. Add a generous pinch of salt while cooking. Once the beef is partially cooked, add in the smoked paprika, garlic powder, chili powder, cumin, cayenne pepper, and a little more salt.
- When the beef is completely cooked, mix in the fire roasted tomatoes, tomato sauce, bone broth, and all of the beans. Cover the pot and bring it to a low boil for 10-15 minutes. Finally, season with black pepper and test for any required additional salt!
- Finish your chili with your favorite toppings! I particularly enjoy adding sour cream, avocado, chili onion crunch, and cilantro!
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Smoky Bacon Chili
Slow Cooker Buffalo Chicken Chili
Chili Cornbread Casserole
Pulled Pork Chili
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