Print Recipe - 1 Tbsp. olive oil
- 2 Tbsp. Epicurean Butter Chili Lime Flavored Butter
- 1 lb. ground beef, chicken, or turkey
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 stalks celery chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 (32 oz.) can diced fire-roasted tomatoes, undrained
- 4 cups beef or chicken stock
- 2 Tbsp. chili powder
- 1 ½ Tbsp. cumin
- 2 tsp. kosher salt
- ½ tsp. freshly ground pepper
- ½ tsp. oregano
- 1 (15 oz.) can pinto beans, drained
- 1 (15 oz.) can kidney beans, drained
- 1 (15 oz.) can black beans, drained
- juice from ½ lime
- for garnish: shredded cheddar cheese, lime wedges, sour cream, corn chips
Three Bean Chili
Prep time
25 min
Cook time
2 hours
Servings
6-8 pers
Difficulty
easy
Ingredients
This Recipe calls for
Chili Lime Butter
3.5 oz tub
$4.99
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1
+
About
With just the right amount of spice, a hot bowl of this chili will warm you right up on a cold winter day. Serve with a side of Chili Lime Cornbread.
Instructions
- Heat olive oil and Epicurean Butter Chili Lime Flavored Butter in a large stockpot.
- Add ground beef, onion, garlic, celery and peppers and sauté until veggies are tender and meat is browned, about 10 minutes.
- Add chili powder, cumin, salt, pepper, and oregano and cook for another minute.
- Add tomatoes and their juice and beef stock and bring mixture to a boil. Reduce heat and simmer for 1 ½-2 hours.
- Add the three kinds of beans and cook for another 30 minutes. Add lime juice and adjust salt and pepper.
- Serve with shredded cheddar, lime wedges, sour cream and corn chips.
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