Three Bean Chili

Hearty and delicious, perfect for a large crowd during Stampede
Dish Type: main dish, soups & stews Lifestyle: dairy free, gluten free, nut free



1lb lean ground beef

1tbsp olive oil

½ medium onion chopped

2 cloves of garlic minced

2 stalks of celery chopped

½ red or green pepper chopped

5 medium mushrooms diced

1 can of baked beans (we like Amy’s brand)

1 can of black beans (Amy’s as well)

1 can kidney beans

1 cup of fresh or frozen corn

1 can 946ml crushed tomatoes

Water if needed

1tbsp chili powder

½ tsp cumin

½ tsp oregano

¼ tsp chili pepper

Salt and pepper to taste


  1. Place the ground beef in a large stock pot with the oil and let brown on medium heat as you chop the vegetables.
  2. Add in the vegetables to the meat mixture as you chop them. Stirring frequently.
  3. Once all the vegetables have been added and have cooked down add the beans, corn, tomatoes and spices.
  4. Reduce to low heat and cook, stirring occasionally.  The longer it cooks the better it tastes. Cook for at least one hour.