Three Bean Chili | Great Freezer Meal
A three-bean chili that’s perfect to enjoy cuddled up under a blanket by the fire. A family favorite, this is comfort food at it’s best. So, let’s warm up to a bowl of chili and reminisce of years gone by.
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Chili is one of the fall and winter dishes that you can’t go wrong with. Whether you like it with a bite or a little more on the mild side (that’s me), it’s pure comfort food! I love how the aroma of this three-bean chili fills the house as it simmers. And I certainly can remember many winters where we enjoyed family dinners together over a bowl (or two) or chili.
Growing up it was always served with cheddar cheese and cornbread. In addition to that, I remember some friends in college proposing that we add sour cream. I thought that was the craziest idea. However, it ended up being delicious. And now it’s a staple when I’m serving this three-bean chili in my home.
Can you freeze chili?
Yes, you can freeze chili. Be sure that the chili is placed in an airtight container or strong, heavy-duty freezer bags.
How long does cooked chili last in the freezer?
Properly stored, chili can be frozen for up to 4 to 6 months. It’s best used within that time frame; however, it will remain safe to eat beyond that time.
So tell me, how do you like your chili? With Fritos? Cheese and sour cream? Hot or Mild?
This three-bean chili recipe is incredibly delicious and super easy to make. Consequently, I usually double the recipe and freeze leftovers. Guess what’s simmering on my stove right now? (wink-wink). Enjoy.
- 2 teaspoons vegetable oil
- 1-1/2 pounds lean ground beef or ground turkey
- 1 small onion
- 1/2 teaspoon minced garlic
- 1 can 16 ounces pinto or red kidney beans, rinsed and drained
- 1 can 15.5 ounces fava, lime or butter beans, rinsed and drained
- 1 can 15.5 ounces chick-pea (garbanzo), rinsed and drained
- 1 can 14.5 ounces tomatoes, diced or crushed
- 1 can 15 ounces Spanish style tomato sauce
- 2 tablespoons tomato chili sauce or ketchup
- 1 tablespoon dried oregano
- 1 tablespoon chili powder or to taste
- 1 teaspoon salt
- Heat oil in a large pan or Dutch oven. Add beef or turkey, onion and garlic; cook over high heat, stirring to break up large pieces, until beef loses its pink color.
- Add remaining ingredients, bring to boil; reduce heat.
- Cover, stirring occasionally. Simmer 1-1/2 hours until meat is tender and flavors have blended.
Hugs and Blessings!