Three Bean and Beef Chili

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Very good. Not your traditional chili, but if you want to try something different, I'd recommend this chili.

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This chili had so many layers of taste it was delicious! I did add garlic salt, chili powder, hot sauce, a little sugar, one more chili pepper. It was very filling. Loved it!

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Very easy to make and love the smoky flavor the peppers and adobo sauce gave. I love spicy chili so next time I may add another pepper or more adobo sauce, but it was still fantastic. I would definitely cook this again and serve it with some cornbread.

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I must agree with others that this is a nice starter recipe but my first time I cooked itI recognized it needed something. Second time around I ground up a chuck roast for the meat and browned it after the veggies but with the veggies removed so it would brown. Then added the veggies plus a little garlic. I like spicy so I chopped the chipotle with the seeds in place. I also like a little tang so added some apple vinegar. This is a pretty dish with red & yellow peppers, red onion, black beans, white beans, and red beans. Fun to experiment.

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Need to double this recipe!! We loved it!

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Loved it. Instead of buying a whole can of chipotle chile in adobo sauce I bought one fresh Serrano chili and added hot sauce. I also had black eyed peas that I used in place of the pinto beans, both subs worked great! This was a tastey dinner, and many of the other reviews stated its a good base that allows for many change ups! Enjoy!

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Love this chili as a base, but added more to add flavor and heat. I add 1-2 more red or green bell peppers, throw in some frozen corn if I have any on hand too. I also add at least 2 more chipotles in adobo and more adobo sauce, couple tablespoons of chili powder, some paprika and cumin. I prefer ground turkey so I use that and use low sodium chicken stock instead of water. Doesn't change the healthy factor and adds more flavor with the changes. Love it.

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This chilli will warm you up on a cold day without burning your mouth, throat and stomach. It does have just the right amount of heat.

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This is my go to Chile recipe. It is quick, easy and I have most of the ingredients on hand. I like to sub yams for the carrots; just add them at the end with the beans.

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Very easy, wonderful flavors and just the right amount of heat. This has become my traditional Halloween and/or Christmas Eve dinner. I've made it 3 times now. The first time was exactly as the recipe was written. Subsequent to that, I've followed the recipe but had to add 1 can of tomato paste to thicken it. Perhaps I was making it too late in the day and did not give it time to thicken on its own. Anyway, it tastes even better the next day, so from now on I will be making it a day in advance.