Hearty Three-Bean Beef Chili with Cheddar, Sour Cream and Blue Corn Chips

Warm up with a bowl of this robust Southwestern-style chili, packed with ground beef, a trio of beans and a richly spiced tomato broth. The combination of tender beans, savory beef and smoky-sweet seasonings creates a deeply satisfying meal that’s perfect for chilly evenings.

Each serving gets a cool dollop of sour cream, a sprinkle of sharp cheddar and fresh cilantro for brightness. Don’t forget the blue corn tortilla chips-they’re ideal for scooping up every last bite. This one-pot wonder is easy to prepare and guaranteed to become a family favorite.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.5 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Core, deseed and finely dice the green pepper. Roughly chop the cilantro.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the diced onion and green pepper; cook, stirring occasionally, until browned and softened, about 5-7 minutes. Stir in the crushed tomatoes and Southwest Spice Blend; cook until fragrant, about 1 minute. Season with salt and pepper.
3. Add the three-bean blend (with its liquid), half the Tex-Mex paste, half the stock concentrate and ½ cup water to the pot. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until the flavors meld and the chili thickens slightly, 10-12 minutes. Taste and adjust seasoning with salt and pepper. If the chili seems too thick, add a splash more water.
4. Divide the chili among bowls. Top each with a dollop of sour cream, a sprinkle of cheddar cheese and chopped cilantro. Serve with blue corn tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of beans?

Yes, you can substitute the three-bean blend with any canned beans you have on hand, such as black beans, kidney beans or pinto beans. Rinse and drain them before adding to the chili.

Is this chili gluten-free?

Yes, this recipe is naturally gluten-free. However, always check the labels on your stock concentrate and spice blend to ensure they are certified gluten-free if needed.

Can I make this chili vegetarian?

Absolutely! Simply omit the ground beef and add an extra can of beans or a plant-based meat substitute. You may also want to add a bit more spice blend to compensate for the flavor.