Best 9 Three Bean Award Winning Chili Recipes

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**Indulge in a Culinary Symphony: Three Award-Winning Chili Recipes That Will Set Your Taste Buds Ablaze**

Prepare to embark on a tantalizing culinary journey with our trio of award-winning chili recipes that guarantee an explosion of flavors. From the classic Three-Bean Chili, renowned for its hearty simplicity, to the tantalizing White Chicken Chili, bursting with creamy richness, and the adventurous Green Turkey Chili, offering a unique and refreshing twist, these recipes cater to every palate. Each chili is a culinary masterpiece, meticulously crafted with an array of spices and fresh ingredients, promising a symphony of flavors that will leave you craving more. So, gather your ingredients, fire up your灶台, and get ready to experience the chili that dreams are made of.

Check out the recipes below so you can choose the best recipe for yourself!

THREE-BEAN CHILI



Three-Bean Chili image

You won't miss meat in this tasty bean chili.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 teaspoon minced garlic
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
1 can (14-1/2 ounces) Mexican diced tomatoes
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1/2 cup dark beer
1 tablespoon chili powder
2 teaspoons baking cocoa
1 cup shredded Mexican cheese blend

Steps:

  • In a Dutch oven, saute the onion, green pepper, celery and garlic in oil until crisp-tender. Add the tomatoes, beans, beer, chili powder and cocoa. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Serve with cheese.

Nutrition Facts : Calories 373 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 992mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 14g fiber), Protein 19g protein.

EMILY'S AWARD WINNING THREE BEAN CROCKPOT CHILI



Emily's Award Winning Three Bean Crockpot Chili image

Provided by Creative Culinary

Categories     Soups and Stews

Time 8h30m

Number Of Ingredients 33

8 oz bacon cut into 1 inch pieces
2 lbs ground beef (93% lean)
2 large white onions (diced (I diced one very finely in a food processor, and the other a bit more chunky))
2 stalks celery (diced)
3 garlic cloves (diced)
¼ green bell pepper (diced)
½ red bell pepper (diced)
1 Jalapeño (finely diced, seeds removed)
1 - 16 oz can tomato sauce
1 can Rotel tomatoes (mild)
2 - 16 oz cans diced tomatoes
1 - 7 oz can chopped green chiles
1 can red kidney beans
1 can pinto beans
1 can black beans
1 tbsp Worcestershire sauce
1 beef or chicken bouillon cube
1 Tbsp cumin
2 tsp oregano
3 Tbsp chili powder (more or less to taste)
2 Tbsp dry parsley (crumbled)
1 Tbsp cocoa powder
1/2 tsp cinnamon
1 Tbsp Salt (or more, to taste)
1 tsp pepper
1 tsp cayenne
2 tsp smoked paprika
2 tsp dried oregano
12 oz dark beer (I used Guinness)
Lime crema and cilantro for garnish
3/4 cup sour cream
1 Tbsp fresh lime juice
1 & 1/2 tsp fresh grated lime peel

Steps:

  • Saute bacon until crisp in large skillet; remove from pan and drain. Drain off all but 2 Tbsp of bacon fat. Add lean ground beef, onion, celery, garlic, green, red and jalapeno peppers and saute until beef is browned and vegetables are tender.
  • Put meat and vegetable mixture into a crockpot. Crumble crisp bacon and add rest to pot with all remaining ingredients except cilantro. Cook on low heat for 6-8 hours; taste and adjust seasonings if necessary.

Nutrition Facts : ServingSize 1 grams

THREE BEAN AND BEEF CHILI



Three Bean and Beef Chili image

Cook a comforting pot of Ellie Krieger's hearty Three Bean and Beef Chili recipe from Food Network, featuring black, kidney and pinto beans.

Provided by Ellie Krieger

Categories     main-dish

Time 1h25m

Yield 10 cups (serves 8, serving size 1 1/4 cup)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
One 28-ounce can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can kidney beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed

Steps:

  • Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 295 calorie, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 37 milligrams, Sodium 512 milligrams, Carbohydrate 35 grams, Fiber 10 grams, Protein 22 grams, Sugar 8 grams

3 MEAT, 3 BEAN, 3 CHILI CHILI



3 Meat, 3 Bean, 3 Chili Chili image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h20m

Yield 12 to 14 servings

Number Of Ingredients 26

2 pounds chuck roast, cut into small cubes
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 pounds ground beef
1 pound fresh chorizo
8 cloves garlic, minced
1 large onion, chopped
1 jalapeno, minced
Two 12-ounce bottles pale lager beer
One 14-ounce can chopped tomatoes
1/2 cup tomato paste
2 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
2 bay leaves
Two 15-ounce cans pinto beans, drained and rinsed
Two 15-ounce cans red kidney beans, drained and rinsed
Two 15-ounce cans black beans, drained and rinsed
1/4 cup masa harina
Diced tomatoes
Cubed avocado
Grated Cheddar cheese
Sour cream
Lime wedges
Fresh cilantro leaves

Steps:

  • Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
  • Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
  • Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
  • Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

THREE BEAN AWARD WINNING CHILI



Three Bean Award Winning Chili image

I like chili and when I make it I like to make a big pot of it. This recipe makes about 2 gallons and has won 1st and 2nd place in chili cook-off contests. This chili will have just a touch of heat, so If you like spicy chili, double up the jalapeno and cayenne pepper. This recipe works well with venison too.

Provided by Uncle Eddie

Categories     Spicy

Time 1h50m

Yield 2 gallons, 8-12 serving(s)

Number Of Ingredients 23

2 lbs ground beef
1/2 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 1/2 tablespoons jalapenos, finely chopped
1 (14 ounce) can Rotel diced tomatoes
1 (15 ounce) can diced fire-roasted tomatoes
3 (15 ounce) cans tomato sauce
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup water
cracker
shredded cheddar cheese
green onion
sour cream

Steps:

  • add salt, black pepper, garlic powder to ground beef and cook with onions and red/green peppers in dutch oven.
  • drain excess grease.
  • add balance of ingredients.
  • cover and simmer for 90 minutes or more.
  • serve with toppings.

MEATY THREE-BEAN CHILI



Meaty Three-Bean Chili image

Meet the Cook: Doubling this recipe is automatic for me - just about everyone wants more than one bowl! If any's left, I freeze it. It's also great the second time around. -Sandra Miller, Lees Summit, Missouri

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 19

3/4 pound Italian sausage links, cut into 1/2-inch chunks
3/4 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 cup beef broth
1/2 cup Worcestershire sauce
1-1/2 teaspoons chili powder
1 teaspoon pepper
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon salt
6 cups chopped fresh plum tomatoes (about 2 pounds)
6 bacon strips, cooked and crumbled
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Additional chopped onion, optional

Steps:

  • In a 4-qt. kettle or Dutch oven, cook the sausage and beef over medium heat, until the meat is no longer pink; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onion, peppers and garlic in the reserved drippings for 3 minutes. Add the broth, Worcestershire sauce and seasonings; bring to a boil over medium heat. Reduce heat; cover and simmer for 10 minutes. , Add tomatoes, bacon and browned sausage and beef; return to a boil. Reduce heat; cover and simmer for 30 minutes. , Add all of the beans. Simmer for 1 hour, stirring occasionally. Garnish with chopped onion if desired.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 644mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein.

AWARD WINNING CHILI



Award Winning Chili image

My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

Provided by KelBel

Categories     Black Beans

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground beef or 1 lb ground turkey
2 onions, diced
1 green pepper, diced
1 tablespoon jalapeno, finely chopped
1 (14 ounce) can Mexican-style tomatoes (like Rotel)
2 (8 ounce) cans tomato sauce
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 (14 ounce) can black beans, drained and rinsed
1 cup water
sour cream
cheddar cheese
green onion

Steps:

  • In a medium Dutch oven over medium-high heat add the olive oil. Add the ground meat and cook, breaking up into pieces, until browned. Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
  • Add the tomatoes, tomato sauce, cumin, chili powder, salt, cayenne, paprika and 1 cup water. Mix to combine.
  • Add the kidney beans and black beans, mix and bring to a simmer. Cover and cook for 1-2 hours.
  • Serve with desired toppings.

BEST EVER THREE BEAN CHILI



Best Ever Three Bean Chili image

I made this recipe based off of another one I found and took it to a potluck. Everyone loved it. It was even better two days later!

Provided by Nurse Amanda

Categories     Black Beans

Time 1h5m

Yield 25 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 medium onions, chopped
4 tablespoons chopped garlic
3 tablespoons cumin
5 tablespoons chili powder
1 (32 ounce) box low sodium chicken broth
3 (11 ounce) cans white shoepeg corn
3 (14 ounce) cans diced tomatoes
3 (14 ounce) cans tomato sauce
1 tablespoon diced jalapeno
4 lbs ground beef, browned and drained
2 (15 1/2 ounce) cans black beans, rinsed
1 (15 1/2 ounce) can cannellinni kidney beans, rinsed
1 (15 1/2 ounce) can kidney beans, rinsed
shredded cheddar cheese, to taste

Steps:

  • Saute onions and garlic in olive oil over medium heat until softened.
  • Add cumin and chili powder to pan to toast.
  • Add the rest of the ingredients and stir well.
  • Simmer on low for at least 30 minutes.
  • Serve in bowls and top with shredded cheddar cheese.

Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 4.7, Cholesterol 49.4, Sodium 536, Carbohydrate 28.4, Fiber 6.8, Sugar 5, Protein 20.9

SARAH'S AWARD-WINNING VEGETARIAN 4-BEAN CHILI



Sarah's Award-Winning Vegetarian 4-Bean Chili image

A robust 4-bean vegetarian chili that is sure to please. The flavors and textures are complex and only get better the next day. Garnish with shredded cheese, sour cream, or Fritos®.

Provided by sarahamidon

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Vegetarian

Time 55m

Yield 8

Number Of Ingredients 22

1 tablespoon olive oil
2 cups chopped onion
½ medium green bell pepper, chopped
3 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped, or more to taste
4 cups water, divided
2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (6 ounce) can Italian-style tomato paste
2 cups vegetarian soy meat crumbles
5 tablespoons chili powder
2 tablespoons vegan Worcestershire sauce
2 tablespoons white sugar
1 tablespoon lemon juice
1 ½ teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon dried basil
½ teaspoon dried oregano
⅓ cup chopped fresh cilantro, or more to taste

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.
  • Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.
  • Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.
  • Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 59.9 g, Fat 4.9 g, Fiber 16.7 g, Protein 17.6 g, SaturatedFat 0.5 g, Sodium 1211.5 mg, Sugar 11.4 g

Tips:

  • Soak the beans overnight: Soaking the beans overnight will help to reduce cooking time and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2-3 minutes, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of beans: Using a variety of beans will give your chili a more complex flavor and texture. Some good options include kidney beans, black beans, pinto beans, and Great Northern beans.
  • Don't overcook the beans: Overcooked beans will become mushy and lose their flavor. Cook the beans until they are tender but still have a little bit of a bite to them.
  • Use a good quality chili powder: The chili powder is one of the most important ingredients in chili, so it's important to use a good quality one. Look for a chili powder that is made with 100% pure chili peppers and has a deep red color.
  • Don't be afraid to experiment: There are many different ways to make chili, so don't be afraid to experiment with different ingredients and flavors. Add some chopped vegetables, different spices, or even a bit of chocolate to create a chili that is uniquely your own.

Conclusion:

Three-bean chili is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively inexpensive and easy-to-make dish, making it a great option for busy families. With a few simple tips, you can make a pot of three-bean chili that is sure to impress your family and friends.

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