Hearty Three-Bean Beef Chili Loaded with Veggies

Hearty, comforting, and packed with fiber-rich beans and vegetables, this family-favorite chili is perfect for a cool fall evening!

Real food. Real cooking. Human tested. 🍋

When life gives you lemons, make something delicious!

High Fiber | Family-Friendly | Dairy-Free Without Toppings | Meal Prep Friendly

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Inspiration for This Meal

I've been making chili for years. I grew up eating it often, especially when the weather started getting cooler. My family always served it with Fritos and shredded cheddar cheese, and that's still one of my favorite ways to eat it.

My son loves his chili with sour cream, and I'm always happy when he asks for this dinner. If I'm in the mood for something a little lighter, I'll skip the chips and cheese and top mine with fresh avocado instead, maybe with a slice of homemade sourdough toast on the side.

Over the years, I've added more beans and vegetables to make it heartier and pack in some extra fiber. With three kinds of beans, zucchini, bell pepper, and onion, this is a satisfying meal that doesn't need a lot of meat to feel substantial.

It's one of those meals I can make without thinking too much about it, and it always hits the spot on a cool fall day.

Servings: About 6-8

Prep Time: 15 minutes Cook Time: 30–40 minutes Total Time: About 45–55 minutes

Ingredients

• 1 large onion (about 2½ cups), diced

• 4 cloves garlic, minced

• ½–1 lb ground beef

• 1 green bell pepper, diced

• 1 medium zucchini, diced

• 1 (15 oz) can pinto beans, rinsed and drained

• 1 (15 oz) can black beans, rinsed and drained

• 1 (15 oz) can kidney beans, rinsed and drained

• 1 (14.5 oz) can diced tomatoes, with juices

• ¼ cup chili powder, plus 1–2 tablespoons more to taste

• 1 teaspoon paprika

• ½ teaspoon ground cumin

• 1 teaspoon Worcestershire sauce, plus more to taste

• 1 teaspoon unsweetened cocoa powder, plus a little more if needed

• ½–1 tablespoon tomato paste, optional, for thickening

• 1½ cups water or broth, adjusting as needed

• 1 teaspoon olive oil

• ½ teaspoon salt to start, plus more to taste

• Freshly ground black pepper, to taste

  
  

Optional Toppings

• Fritos or other corn chips

• Shredded sharp cheddar cheese

• Sour cream

• Diced avocado

• Fresh cilantro

• Sliced green onions

• Hot sauce or sliced jalapeños

  
  

Instructions

1. Brown the beef and onion.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook for about 5–7 minutes, breaking up the beef as it browns, until the onion begins to soften. Drain excess grease if needed.

2. Add the vegetables.

Stir in the green bell pepper and zucchini. Cook for another 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the garlic and spices.

Add the minced garlic, ¼ cup chili powder, paprika, cumin, cocoa powder, ½ teaspoon salt, and a little black pepper. Stir for about 30–60 seconds until fragrant.

Toasting the spices briefly helps bring out their flavor.

4. Add the beans and tomatoes.

Stir in the diced tomatoes with their juices, all three kinds of beans, and Worcestershire sauce. Mix everything together.

5. Add the liquid.

Pour in approximately 1½ cups water or broth. Stir well. You can always add more liquid later if you prefer a thinner chili.

6. Let it simmer.

Bring the chili to a gentle simmer, then reduce the heat to low. Cook uncovered or partially covered for about 15–20 minutes, stirring occasionally. The zucchini will soften and the flavors will come together as the chili thickens.

7. Taste and adjust.

Taste the chili and add another 1–2 tablespoons of chili powder if you want a stronger chili flavor.

If you prefer a thicker chili, stir in ½–1 tablespoon tomato paste and simmer for a few more minutes.

Adjust the salt, pepper, and Worcestershire sauce as needed.

The cocoa powder helps round out the acidity of the tomatoes and adds a little depth without making the chili taste like chocolate. You can add another ½ teaspoon if needed, but don't overdo it!

8. Serve and enjoy.

Ladle into bowls and add your favorite toppings. We usually go with Fritos, shredded cheddar, and sour cream, but avocado and homemade sourdough toast are delicious too.

Why This Chili Is Packed with Fiber

One of my favorite things about this chili is how much fiber you can get into a single meal without making it feel like you're eating something especially healthy.

The three kinds of beans are the real stars here. Pinto beans, black beans, and kidney beans all provide dietary fiber, along with plant-based protein. The zucchini, bell pepper, onion, and tomatoes add even more.

Estimated fiber: Approximately 10–12 grams per serving, based on six servings and standard canned beans. The actual amount will vary depending on the brands and vegetable sizes.

That's a substantial amount of fiber in one bowl of chili, especially for a meal the whole family enjoys.

Using just ½ pound of beef also lets the beans and vegetables make up more of the meal, while still giving the chili that rich, savory beef flavor.

Pantry Swaps & Substitutions

Beans: One of the great things about this recipe is how flexible it is. You can use all black beans, all pinto beans, or whatever combination you have available. I've made it with homemade beans plenty of times, and it works just as well. If you're using homemade beans, swap the broth for some of the flavorful liquid the beans cooked in.

For reference, one 15-ounce can of drained beans is approximately 1½ cups of cooked beans.

Ground meat: Ground turkey or chicken will work in place of the beef, although I personally think beef gives this chili the richest flavor.

Make it meatier: If your family prefers a meat-heavy chili, increase the ground beef to 1½ pounds. You may want a little additional liquid and seasoning.

Make it vegetarian: Skip the beef and use water or vegetable broth. For extra savory flavor, try adding a vegetarian "no-chicken" bouillon cube toward the end of cooking. Just watch the salt—those little cubes can be surprisingly salty! Be sure to use a vegetarian Worcestershire alternative, too.

Vegetables: This is a great recipe for using up extra vegetables. Corn, diced carrots, or even an additional bell pepper would work well.

Optional Additions

• Corn: Add ½–1 cup of corn during the last 10 minutes of simmering for a little sweetness.

• Jalapeño: Dice one and add it with the bell pepper if you like a little heat.

• Smoked paprika: Replace some or all of the regular paprika for a slightly smoky flavor.

• Extra beans: Add another cup of cooked beans for even more fiber and to stretch the recipe further.

  
  

Make It Your Own

Chili is one of those recipes that's hard to mess up. Some nights I make it with just half a pound of beef and let the beans and vegetables do most of the work. Other nights, I use a full pound of beef for something a little heartier.

You can also adjust the consistency depending on how you plan to serve it. Keep it thick if you're piling on toppings, or add a little extra broth if you prefer something closer to a stew.

And don't be afraid to taste and adjust as it cooks. The final seasoning depends on your chili powder, the broth you're using, and even the tomatoes.

Storage & Leftovers

Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 4 days.

Freezer: Chili freezes beautifully! Let it cool, portion into freezer-safe containers, and freeze for up to 3 months for best quality.

Reheating: Warm gently on the stovetop over medium-low heat or in the microwave until heated through. Add a splash of water or broth if it has thickened too much.

I actually think chili tastes even better the next day after the flavors have had more time to come together.

What I Thought

I've made this chili so many times that there aren't really any surprises left! It's one of those dependable dinners I keep coming back to.

What I love most is that my son genuinely enjoys it and never seems to get tired of it. It's always nice to have a meal everyone is happy to eat, especially one with so many beans and vegetables tucked into it.

Next time, I might try adding a little corn for sweetness. I think it would work really well with the chili spices and tomatoes.

The leftovers are excellent, it freezes well, and I know I'll be making it again and again.

Recipe Notes

• Chili powder blends vary in flavor and heat. I use ¼ cup as my starting point, but you can adjust based on your preferred blend.

• Unsweetened cocoa powder adds depth, but a little goes a long way.

• If you're using salted broth or bouillon, reduce the salt initially and adjust at the end.

• For a thicker chili without extra tomato paste, mash a small spoonful of beans against the side of the pot and stir them back in.

• This is an easy recipe to double if you're feeding a crowd or want extra portions for the freezer.