A bowl of 3 bean cowboy chili and cornbread
3-bean cowboy chili
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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.

Course: Main Course
Cuisine: American
Keyword: cowboy chili
Servings: 6 people
Author: Michelle Barsness
  • 2 tbsp extra virgin olive oil
  • 1 small sweet onion, diced (about 3/4 to 1 cup onion)
  • 2 tbsp tomato paste
  • 1 lb extra lean ground beef or ground turkey
  • 1 pinch sea salt and freshly ground black pepper
  • 2 medium to large cloves garlic minced
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground nutmeg
  • 1 jalapeno pepper, diced or dash cayenne pepper to taste optional
  • 2 1/2 cups plain organic tomato sauce
  • 1 15 oz can red kidney beans rinsed
  • 1 15 oz can cannellini beans rinsed
  • 1 16 oz can Bush's Baked Beans with liquid from can
  1. 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.

  2. 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).

  3. 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.

  4. Taste and adjust the salt, pepper and spice heat with ground cayenne as desired to taste.

Recipe Notes

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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