Food and Recipes Dish Chili Three-Bean Beef Chili 5.0 (3) 3 Reviews Shh, don't tell your guests this hearty dish is healthier than traditional recipes. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Published on September 24, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Active Time: 25 mins Total Time: 45 mins Servings: 8 Chili is the ultimate cold-weather comfort food, but if you’re on a health journey, a classic chili recipe might not fit into your meal plan. Don’t give up so easily—this bean-packed recipe delivers all the flavor of the original with less meat and therefore less fat. With 200 fewer calories per serving and half the fat, it’s a smoky, spicy, and supremely comforting chili that you can feel better about eating. Ingredients 2 Tbsp. olive oil 2 cups chopped yellow onion (from 1 large onion) 2 cups chopped poblano chiles (from 2 large chiles) 1 1/2 lb. ground sirloin 3 Tbsp. ancho chile powder 2 Tbsp. ground cumin 2 tsp. smoked paprika 2 tsp. kosher salt 1 tsp. ground coriander 1 tsp. dried oregano 1 (6-oz.) can no-salt-added tomato paste (about 3/4 cup) 2 Tbsp. finely chopped garlic (from 6 garlic cloves) 4 (15-oz.) cans no-salt-added beans (such as black, pinto, and dark red kidney beans), drained and rinsed 1 (28-oz.) can diced fire-roasted tomatoes Toppings: plain whole-milk yogurt, shredded cheese, cilantro leaves, sliced radish Lime wedges, for serving Directions Heat oil in a large Dutch oven over medium-high. Add onion and chiles, and cook, stirring occasionally, until chiles are softened and onion is translucent, about 5 minutes. Add ground sirloin to onion mixture in Dutch oven. Cook, stirring occasionally, until meat is crumbly, 4 to 5 minutes. Add chile powder, cumin, smoked paprika, kosher salt, coriander, and oregano. Cook, stirring constantly, until spices are toasted and fragrant, about 1 minute. Add tomato paste and chopped garlic; cook, stirring constantly, until tomato paste darkens and garlic is fragrant, about 1 minute more. Stir beans, tomatoes, and 2 cups water into Dutch oven; bring mixture to a boil over medium-high. Reduce heat to medium-low; simmer, covered and undisturbed, until slightly thickened, about 15 minutes. Remove from heat; let cool slightly. Divide evenly among bowls; top as desired, and serve with lime wedges. Rate It Print