Hearty Three-Bean Chili with Corn

Serves: 4-6

Vibe: Comforting, filling, weeknight-friendly

Ingredients

• 3-4 hamburger patties (85% optional)

• Salt & black pepper, onion & garlic powder, to taste

• ½ can kidney beans, drained & rinsed

• ½ can black beans, drained & rinsed

• 1 can vegetarian baked beans (Bush's)

• 1 cup corn ( ½ can or frozen)

• 1 small onion, diced*

• 1 sm bell pepper (green or red), diced*

• 4-5 oz tomatoe salsa (medium opt)

• 2–3 tbsp catsup, for richness (opt)

• 2-3 tbsp whorchester's sauce (opt)

• ½ cups broth or water

* I keep a bag of chopped onions and peppers in the freezer for such occations.

Optional:

• pinch of cayenne or red pepper flakes for heat

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp oregano

  
  

Instructions

1. Brown the meat in a large pot over medium heat, cook the ground beef until browned.

2. Chop patties into chunks with a spatula and drain excess fat if needed.

3. Build the base: Add onion and bell peppers and cook 3–4 minutes until softened.

4. Season it up: Add chili powder, salt, pepper and other seasonings. Stir until fragrant.

5. Add the goods: Gently turn in beans, corn, and broth.

6. Simmer: Bring mixture to a gentle boil, then reduce heat, cover, and simmer for 20–30 minutes, stirring occasionally, until thick and hearty.

7. Taste & adjust: Adjust salt, spice, or thickness (add a splash of water if needed).

   
   

Serving Ideas

• Serve as-is like in the photo

• Top with shredded cheese, sour cream, or green onions

• Spoon over rice or baked potatoes

• Perfect with cornbread or a johnnie cake on the side