Three-Bean and Beef Chili Three-Bean and Beef Chili

Author: Canadian Living

Per serving
Restaurant cost $4.50
To make $1.13
Savings $3.37

Money-Saving Tip: Keep your eye out for grocery store sales on ground beef and pantry ingredients required to make this big-batch chili recipe. Freeze individual portions to enjoy throughout the month and really give your wallet a break.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2009



In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat.

Add celery, carrot, onion, garlic, chili powder, oregano, cumin, coriander, bay leaf, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 6 minutes.

Add tomatoes, breaking up with spoon. Add chickpeas, kidney beans, baked beans, zucchini and green pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 45 minutes.

Uncover and simmer, stirring often, until slightly thickened, 15 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)

Nutritional facts Per each of 8 servings: about

  • Sodium 869 mg
  • Protein 21 g
  • Calories 322.0
  • Total fat 9 g
  • Potassium 901 mg
  • Cholesterol 32 mg
  • Saturated fat 3 g
  • Total carbohydrate 43 g


  • Iron 31.0
  • Folate 41.0
  • Calcium 11.0
  • Vitamin A 27.0
  • Vitamin C 53.0
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Three-Bean and Beef Chili