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Three Bean Slow Burn Chili

Three Bean Slow Burn Chili

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I threw this together on a cold day when I was itching for some chili. The spice measurements are approximate. I start out with 1/8 cup and go from there. It cooks up fast and gets better when stored in the fridge and reheated. Top with shredded cheese and a dollop of sour cream, if desired. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1218 mg
  • 49%

Based on a 2,000 calorie diet


  1. In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
  2. While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.
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This was great! I made it in the crockpot yesterday with ground turkey. It was VERY hot. I was able to eat it, but my boyfriend (who loves spicy food) was only able to eat a few bites. Two of the cans of tomatoes with green chilis I used were "extra hot" (with two "mild") which has made some of my other recipes really spicy, but I think the habaneros are the reason. I think I will use half the amount of habaneros next time.


I only used two of the peppers and substituted medium for hot salsa and it was great. Spicy but not over the top. I won my chili cook-off at work with more than twice the votes of the second place chili. I highly recommend this recipe.


While this chili is NOT for the faint of heart, it is GREAT for those who want a quick, spicy, superb chili!