Spicy 3-Bean Chili

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This super-simple chili cooks relatively fast in just one pot. Leave the seeds and membranes in the jalapeño for those who like their chili spicy, or remove them for a milder chili.

spicy chili

Makes 10 servings

Hands-On 20 min.

Total 1 hour




2 lb. extra-lean ground beef

Vegetable cooking spray

1½ cups chopped onion

4 garlic cloves, minced

¼ cup salt-free taco seasoning

2 Tbsp. fresh lime juice

½ tsp. black pepper

¼ tsp. table salt

1 jalapeño pepper, minced

1 (28-oz.) can crushed tomatoes

1 (15-oz.) can reduced-sodium black beans, drained and rinsed

1 (15-oz.) can pinto beans, drained and rinsed

1 (15-oz.) can kidney beans, drained and rinsed

1 (14.5-oz.) can reduced-sodium fat-free chicken broth

Toppings: chopped fresh cilantro, chopped tomatoes, low-fat sour cream


1. Brown ground beef in a Dutch oven coated with cooking spray over medium-high heat, stirring often, 6 to 8 minutes until meat crumbles and is no longer pink. Drain in a colander. Wipe Dutch oven clean. 2. Add onion and garlic to Dutch oven; sauté over medium-high heat 5 minutes or until onions are tender. Return beef to pan. Stir in taco seasoning; cook 1 minute. 3. Stir in lime juice and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 30 minutes. Uncover and simmer 10 more minutes. Serve with toppings, if desired. Note: We tested with Dei Fratelli crushed tomatoes, Bush’s reduced-sodium black beans, and Frontier salt-free taco seasoning. Nutritional analysis does not include toppings. Serving size about 1 cup

CALORIES 240; FAT 5.8g (sat 2.4g, mono 2.1g, poly 0.5g); PROTEIN 26.1g; CARB 23g; FIBER 5.8g; CHOL 53mg; IRON 4mg; SODIUM 397mg; CALC 145mg

This recipe is posted with permission from “The Slim Down South” Southern Living Cookbook.



  1. I love the combination of flavors in this recipe! Looks delicious! I’ll have to try this recipe soon during these cold winter months!

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