featured 11644

The Ultimate Three-Bean Beef Chili

Hearty Big Batch Three Bean Beef Chili: Your Ultimate Meal Prep & Freezer-Friendly Recipe

This substantial three-bean chili with beef is my absolute favorite for strategic meal planning. It’s designed to feed a crowd with ease, making it ideal for gatherings, or it can be perfectly portioned and frozen for healthy, comforting meals any day of the week. Packed with lean protein and abundant fiber, yet delivering that deeply satisfying warmth, this chili stands out as a truly exceptional winter essential and a wholesome choice all year round.

A steaming bowl of homemade three bean beef chili, garnished with a dollop of sour cream and shredded cheddar cheese, ready to be enjoyed.

Hello, wonderful food enthusiasts! I’m thrilled to share a recipe that truly fulfills my New Year’s resolution to bring more well-rounded, nutritious, and incredibly delicious meal recipes to your tables. This big batch three bean chili is not just another recipe; it’s a culinary staple in my home, especially as the colder months set in. It perfectly embodies everything I look for in a comforting dish: it’s warm, cozy, incredibly satisfying, and yet remarkably healthy. This chili proves that you don’t have to compromise on taste or comfort to eat well.

Why This Three Bean Chili is a Meal Prep Champion

One of the biggest advantages of this chili recipe is its superb balance and incredible versatility. As written, it’s loaded with wholesome protein and complex carbohydrates, making it a truly energizing and fulfilling meal. By opting for the leanest ground beef you can find, you keep the fat content admirably low, which leaves ample room for those delightful, indulgent toppings like a sprinkle of sharp cheddar cheese and a dollop of creamy sour cream without guilt. For those adhering to a lower-carb diet, this recipe is easily adaptable; simply reduce or omit some of the beans, or swap them for more non-starchy vegetables. However, I personally advocate for using a generous amount of beans as they contribute significantly to the chili’s hearty texture, satisfying bulk, and impressive fiber content, keeping you fuller for longer.

Seamlessly Integrate Into Your Meal Prep Routine

When I commit to meal prepping, this three bean chili is my absolute first choice. The moment it’s finished cooking, I like to immediately ladle it into individual 2-cup airtight containers. This instant portioning is a game-changer for convenience. Some containers go straight into the refrigerator, providing ready-to-eat meals for the next few days. The rest are destined for the freezer, where they can be stored safely for several months, offering a fantastic stash of homemade, healthy comfort food whenever a craving strikes or time is short.

Reheating is remarkably simple. You can take a container directly from the freezer and warm it in the microwave or on the stovetop, or for a more gradual thaw, move it to the fridge the night before it’s needed. The beauty of having individual portions ready means that a nourishing meal is always just minutes away. Just ensure you have your favorite chili toppings on hand – whether it’s fresh cilantro, a squeeze of lime, diced avocado, or the classic cheese and sour cream – and you’re all set for a delicious and hassle-free meal.

While this recipe is designed for a generous batch, it’s also incredibly forgiving if you need to adjust the yield. You can easily halve the ingredients to make approximately 6 large servings instead of 12. If you do make a full batch but only need half for immediate consumption, the other half can be stored in a large freezer-safe container or, even better, pressed flat into a sealable plastic bag for efficient freezing. Laying it flat ensures quicker thawing and takes up less space in your freezer, making it a smart storage solution for busy households. This flexibility makes it a truly indispensable recipe for anyone serious about efficient and enjoyable meal preparation.

What are your go-to chili toppings? And what are your absolute favorite recipes for meal prepping? I’m always on the lookout for new ideas and would genuinely love to hear from you in the comments section below! Sharing our culinary wisdom makes everyone’s kitchen experience better.

photo of a bowl of big batch three bean chili garnished with a dollop of sour cream and grated cheddar cheese















No ratings yet

Big Batch Three Bean Chili with Beef




Author
Erin Dooner



Course
Main
Servings
12
Print Recipe
Pin Recipe



Prep Time

10
minutes



Cook Time

50
minutes



Total Time

1
hour

Ingredients




  • 1
    tablespoon


    oil




  • 2


    onions
    diced




  • 4


    stalks of celery
    diced




  • 1


    head of garlic
    minced




  • 2


    sweet peppers
    of your choice, diced




  • 1
    kg


    lean ground beef
    (approximately 2.2 lbs)




  • 2
    32 oz


    cans of diced tomatoes
    (or two quart-sized jars of home-canned tomatoes)




  • 1
    398 ml


    can tomato sauce




  • 1
    tablespoon


    beef bouillon




  • 2
    cans


    black beans
    rinsed and drained




  • 2
    cans


    chickpeas
    rinsed and drained




  • 2
    cans


    red kidney beans
    rinsed and drained




  • 1 1/2
    tablespoons


    sugar




  • 1
    tablespoon


    salt




  • 1
    tablespoon


    dried oregano




  • 1/2
    teaspoon


    black pepper




  • 1/2
    cup


    paprika




  • 1/3-1/2
    cup


    mild chili powder




  • 1/4
    cup


    cornstarch

Instructions

  • In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté for about 3-5 minutes until it begins to soften and become translucent. Next, add the diced celery and continue to cook for another few minutes, allowing the vegetables to gently soften.
  • Add the lean ground beef to the pot, breaking it up with a spoon as it cooks. Brown the meat thoroughly, ensuring no pink remains. Once the beef is nicely browned, add the diced sweet peppers and minced garlic. Stir well and cook for another 2-3 minutes until fragrant. Now, it’s time to add the bulk of the chili: the diced tomatoes, tomato sauce, beef bouillon, and all the rinsed and drained beans (black beans, chickpeas, and kidney beans). Stir in the sugar, salt, dried oregano, black pepper, paprika, and chili powder. Mix everything together until all ingredients are well combined. Bring the chili to a rolling boil, then immediately reduce the heat to a gentle simmer.
  • Allow the chili to simmer for at least 30 minutes. For deeper, richer flavors, I highly recommend simmering for as long as you have available – up to 2-3 hours on low heat, stirring occasionally. Before serving, prepare a cornstarch slurry by whisking the cornstarch with a small amount of cold water until smooth. Pour this slurry into the simmering chili and stir continuously until the chili thickens to your desired consistency, which typically takes only a few minutes.
  • Serve this hearty three bean beef chili immediately, topped with your favorite garnishes. Classic choices like freshly grated cheddar cheese and a generous dollop of cool sour cream are always a hit. Other fantastic options include diced avocado, chopped green onions, fresh cilantro, or a squeeze of lime juice for brightness.

Notes

To make this meal prep a little faster and more efficient, I always recommend multitasking in the kitchen. While the onions are sautéing or while the beef is browning, use that time wisely to prep other ingredients. This means opening all the cans, thoroughly draining and rinsing the beans, and measuring all the spices into a single small bowl. This way, everything can be quickly dumped into the pot when needed, minimizing idle time and speeding up the cooking process. I find that this chili truly benefits from a longer simmer, allowing the rich flavors to meld and deepen over time. However, if you’re pressed for time, this chili can still be deliciously prepared relatively quickly, even with a shorter simmering period.

You’ll notice that the amount of chili powder suggested can vary between 1/3 and 1/2 cup. This flexibility is to accommodate different spice preferences. If you or your family members are sensitive to spicy foods, it’s always best to start with the lower amount (1/3 cup). You can always taste the chili after it has simmered for a while and add more chili powder if you desire a spicier kick. I personally prefer the full amount of chili powder for a robust and flavorful chili that truly warms you from the inside out. Don’t be afraid to adjust seasonings to your personal taste – that’s the beauty of home cooking!

For an even healthier version, consider swapping out some of the beef for finely diced mushrooms or adding extra vegetables like carrots, bell peppers (beyond the two specified), or zucchini during the simmering stage. This boosts the nutrient content and adds more textural variety. If you prefer a vegetarian or vegan version, simply omit the ground beef and beef bouillon. You can replace the beef bouillon with vegetable bouillon and add extra mushrooms, plant-based ground crumbles, or another can of beans for added substance. This chili is incredibly forgiving and can be adapted to various dietary needs and preferences.





Tried this recipe?
Tag me today! Mention @easywholesome or tag #easywholesome!

This big batch three bean beef chili isn’t just a meal; it’s a testament to the power of thoughtful cooking and efficient meal prep. Whether you’re feeding a large family, hosting friends, or simply planning your weekly meals to save time and ensure healthy eating, this recipe has you covered. Its robust flavors and wholesome ingredients make it a satisfying choice that never disappoints. Serve it with cornbread, over rice, or simply in a bowl with your favorite toppings for a complete and comforting experience. Enjoy the warmth and nourishment it brings to your table!