Quick Three-Bean Chili

Some chilis need to simmer for a long time to help the flavors develop. This one doesn't because Melissa Rubel Jacobson, F&W Test Kitchen Associate, mixes in a little bit of bacon, which instantly adds meatiness and a nice smoky flavor.

slideshow More Chili Recipes

  • Total Time:
  • Servings: 4
KEY: Spring, Winter, Fast - Column, Stewing, Game Day, American, Southwestern/Tex-Mex, Beans, Grains & Legumes, Soups & Stews, Basic/Easy, Fast, Healthy, Make Ahead, Dinner, Lunch

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Ingredients

  • 2 tablespoons vegetable oil
  • 3 slices of bacon, cut crosswise into 1/4-inch strips
  • 1 onion, cut into 1/4-inch dice
  • 2 jalapeƱos, seeded and cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/4 cup chili powder
  • One 15-ounce can Great Northern beans, drained and rinsed
  • One 15-ounce can pinto beans, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • One 28-ounce can diced tomatoes
  • 2 cups chicken stock or low-sodium broth
  • Kosher salt and freshly ground pepper
  • Chopped cilantro and sour cream, for serving

How to make this recipe

  1. In a medium soup pot, heat the oil until hot. Add the bacon, onion, jalapeños and garlic and cook over moderately high heat until the onion is softened and the bacon fat has been rendered, about 5 minutes. Add the chili powder and cook over moderate heat until fragrant, about 1 minute. Stir in the beans, tomatoes and stock and bring to a simmer. Simmer the chili over moderately low heat until thickened, about 15 minutes. Season with salt and pepper and serve with cilantro and sour cream.

Suggested Pairing

Full-bodied Zinfandel.

Contributed By Photo © Antonis Achilleos Published April 2008

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