This 3-bean cowboy chili is seasoned with garlic, onions, cumin, chili powder and ground nutmeg. It smells and tastes great. It's a hearty sweet and savory meal.
In a large heavy bottomed pot, heat the olive oil over medium-high heat. Add the onion and saute until it softens and becomes translucent. Add the tomato paste and incorporate into the onion. Saute for a minute.
Add the ground beef (or turkey) and continue to cook for several minutes breaking it up with a wooden spoon until it begins to brown. Season the mixture with a pinch of salt, ground pepper, garlic, spices and diced jalapeno pepper (if desired).
Add the tomato sauce and the three styles of beans. Bring the chili to a simmer and cook on low (covered) for about 30 minutes, stirring occasionally.
Taste and adjust the salt, pepper and spice heat with ground cayenne as desired to taste.
Use a sweet onion such as a white onion or a red onion.
Rinse the red kidney beans and cannellini beans with water in a fine mesh strainer prior to adding them into the pot.
I used Bush's Vegetarian Baked Beans and include all the liquid in the can.
Add a few strips of sauted bacon if desired (optional).
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