Featuring triple beans and organic ground beef, “Mom” at Tiny Green Mom has come up with a super simple and quick chili recipe that just keeps getting better! Ready in under an hour, this chili is filling not fattening! For those who are vegetarians, just omit the beef and beef broth, using vegetable broth instead.

Tiny Green Mom’s 3 Bean, Organic Ground Beef and Beer Chili


1 1/2 cups chopped yellow onion

½ cup chopped red bell pepper

½ cup chopped yellow bell pepper

8 oz extra lean organic or farm-raised ground beef

2-3 garlic cloves, minced

1 tablespoon chili powder (or more, if you like it spicy)

2 teaspoons ground cumin

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 can red kidney beans, drained

1 can black beans, drained

1 can pinto beans, drained

1 can organic diced tomatoes (do not drain)

1 can organic tomato paste

1 12oz bottle beer (such as Corona Light)

1 – 2 cups organic beef broth (depending on how thick you prefer your chili)

1 tablespoon unbleached flour

1 tablespoon fresh lime juice


Combine yellow onion, bell peppers, beef and garlic in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, making sure to stir to crumble.

Add in the following: chili powder, cumin, sugar, and salt. Cook 1 minute more. Add the oregano, beans, diced tomatoes, tomato paste, and beer to pan; bring to a boil. Reduce the heat, and simmer 15 minutes.

Stir in flour; cook 5 minutes more. Add lime juice. Serve with shredded cheddar cheese and crackers. Makes plenty for leftovers!