I make this 3-Ingredient Chili on busy weeknights when I want big flavor with almost no fuss. It’s cozy, forgiving, and trims the ingredient list down to the essentials without sacrificing texture or satisfaction. I’ve tested versions with beef and turkey and can confidently say it still tastes like real chili every time.
Why Make This Recipe
- Fast: ready in about 30 minutes, which makes it perfect for weeknights or last-minute potlucks.
- Low-effort: only three main ingredients means less shopping and faster cleanup.
- Balanced: when made with beans and lean meat it delivers protein and fiber in a single bowl.
- Flexible: the base is a great canvas — you can scale spice, heat, and thickness to your taste.
- Personal insight: I love this recipe because it consistently produces a hearty, homey chili even when I’m short on time, and it pairs well with many sides like cornbread or rice. Also, if you enjoy simple baked projects, try a sweet counterpoint like 3-ingredient banana cinnamon rolls for an easy dessert.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 20–30 minutes (browning + simmer)
- Total time: 25–35 minutes
- Servings: 4 (about 1 to 1 1/2 cups per serving)
- Difficulty: Easy
- Method: Stovetop browning of ground meat, deglazing, then simmering with canned beans and canned tomatoes to meld flavors.
My Experience Making This Recipe
I tested this chili multiple times using 80/20 ground beef and lean ground turkey to compare texture and fat content. The main discovery: lightly mashing some beans during the simmer improves body so you don’t miss thickening agents.
How to Make 3-Ingredient Chili
Start by heating a large skillet or medium Dutch oven over medium-high heat with a tablespoon of neutral oil if using very lean meat. Brown 1 pound ground meat in batches, breaking it into bite-size pieces, until it has good color (about 6–8 minutes), then drain excess fat if needed. Add a 15- to 16-ounce can of beans (drained and rinsed or not, your choice) and a 15-ounce can of diced tomatoes (plain or with green chiles) to the pot, stir, reduce heat to medium-low and simmer 10–15 minutes to let flavors marry; season to taste. Expect a thick, chunky chili with comforting bean-meat texture and bold tomato notes.
Expert Tips for Success
- Brown for flavor: cook the meat until it develops deep brown bits (fond) — that caramelization adds savory depth. Use a stainless steel or cast-iron pan for best fond development.
- Control thickness: mash 1/2 the beans with the back of a spoon or a potato masher during simmering to thicken naturally.
- Taste and season late: canned tomatoes and beans can carry salt; adjust salt and add black pepper or a pinch of sugar only after simmering.
- Use low flame for simmer: cook at a gentle simmer (about 185–200°F if using an infrared thermometer) to prevent toughening the meat and to develop flavor slowly.
- If you like smoke or complex layers, a dash of smoked paprika or a splash of beer works well—just a little goes a long way; for brining or smoking techniques you can refer to a simple guide like the 3-ingredient smoked chicken brine for inspiration on building smoky flavors.
How to Serve 3-Ingredient Chili
- Classic bowl: top with shredded cheddar, chopped green onions, and a dollop of sour cream for contrast.
- Chili bar: serve with warm corn tortillas, crushed tortilla chips, pickled jalapeños, and lime wedges for a casual spread.
- Over grains: spoon chili over rice, quinoa, or even baked sweet potatoes for an easy weeknight meal.
- Occasion tip: this holds well in a slow cooker on warm for a party or game day; keep toppings separate so guests can customize.
Storage and Reheating Guide
- Refrigerator: cool to room temperature, then store in airtight containers for up to 4 days.
- Freezer: freeze in portioned, freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: gently rewarm on the stovetop over low-medium heat, stirring occasionally; add a splash of water or broth if it’s too thick. For microwave reheating, cover and heat in 1-minute intervals stirring in between until hot.
Recipe Variations
- Vegetarian: swap ground meat for 2 cups cooked lentils or crumbled firm tofu and use vegetable broth; see a fully plant-focused option like the beginner-friendly vegetarian chili for ideas on texture.
- Gluten-free: this chili is naturally gluten-free provided canned ingredients don’t contain additives with gluten — always check labels.
- Low-sodium: use no-salt-added canned tomatoes and low-sodium beans, and season with herbs and acid (vinegar or lime) instead of salt.
- Richer, thicker chili: stir in 2 tablespoons tomato paste during simmer for a deeper tomato backbone, or add a small amount of instant masa to thicken and add a subtle corn flavor; for inspiration on other minimal-ingredient treats try these 3-ingredient peanut butter balls as a simple dessert pairing.
Nutritional Highlights
- Protein and fiber: beans plus meat give a satisfying mix of protein and soluble fiber that helps keep you full.
- Watch sodium: canned goods can be high in sodium, so consider low-sodium or rinse beans to reduce salt.
- Allergens and portions: contains legumes (beans) and meat; adjust portion size to ~1 to 1 1/2 cups per adult serving depending on appetite and side dishes.
Troubleshooting Common Issues
- Chili too thin: simmer uncovered for 10–15 minutes to reduce liquid, or mash some beans to thicken.
- Bland flavor: add acid (1 teaspoon vinegar or a squeeze of lime) and a pinch of salt near the end of cooking to brighten flavors.
- Too salty: add a peeled, halved potato during simmer to absorb some salt (remove before serving) or stretch with no-salt tomatoes or cooked bulgur/rice.
Frequently Asked Questions
-
Can I make this in a slow cooker?
Yes — brown the meat first, then add to a 3–4 quart slow cooker with the beans and tomatoes. Cook on low 4–6 hours or high 2–3 hours. Browning first builds flavor; skipping browning results in a flatter profile. -
Do I have to rinse canned beans?
Rinsing reduces canned sodium and can remove some canned flavor, but leaving a small amount of bean liquid adds body. I usually drain and rinse when following a low-sodium plan, otherwise I leave a little liquid for texture. -
Can I use ground turkey or chicken instead of beef?
Absolutely. Use an oil splash when cooking very lean meat and cook to an internal temperature of 165°F. Lean meats will produce less fat, so rely on toasting aromatics or adding a bit of tomato paste to boost flavor. -
How do I make this spicier without changing the three-ingredient concept?
Choose canned diced tomatoes with green chiles or a spicy variety, or use hot beans (if available). You can also finish with a few drops of hot sauce at the table to keep the base recipe unchanged.
3-Ingredient Chili
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low-calorie
Description
A simple and hearty chili made with just three main ingredients, perfect for busy weeknights.
Ingredients
- 1 pound ground meat (beef or turkey)
- 1 can (15-16 oz) beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
Instructions
- Heat a large skillet or medium Dutch oven over medium-high heat with a tablespoon of neutral oil (if using very lean meat).
- Brown the ground meat in batches, breaking it into bite-size pieces until it develops color (about 6-8 minutes), then drain excess fat if needed.
- Add the drained beans and diced tomatoes to the pot, stir, reduce heat to medium-low, and simmer for 10-15 minutes to meld flavors; season to taste.
Notes
For a thicker chili, gently mash half of the beans during simmering. Adjust seasoning at the end of cooking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1-1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg