In spite of its many ingredients, this spicy three bean chili is quick and easy to make. Just sauté the fresh vegetables, add the remaining ingredients and simmer 30 minutes. Instant chili gratification! I also like this recipe because you can assemble it ahead of time and finish cooking it later, right before serving. (To make ahead and cook later, stop cooking before simmering for 30 minutes, let cool and refrigerate. Simmer 30 minutes before serving.)
At my house, we use this chili recipe for making Hot & Spicy Chili Waffles, one of our newest favorite meals.
This recipe calls for taco seasoning. I like to make my own and the recipe is available here on the blog at Homemade Taco Seasoning. I always keep it on hand, along with other homemade spice mixes. I love being ready to season anything! You might find a few mixes you’d like on my Spice Mixes page.
We got six bowls of chili from this recipe, but when using for waffle topping, we were able to top eight waffles.
I like the addition of mushrooms in this recipe. I’ve used both fresh mushrooms and jarred mushrooms. Both work just fine and add a meaty, chewy texture. If you don’t think you’ll like the mushrooms in this, they can easily be omitted.
I’m very sensitive to spices, but Mr. Key Lime isn’t. Somehow, we both found this chili to be seasoned just right. All of the seasonings, and actually all of the ingredients, can be adjusted to suit your taste. Just be sure not to overdo the spice – once you’ve added it, there’s no turning back! You can always serve the chili with sriracha sauce or your favorite hot sauce, for those who need to feel the burn.
You could use this chili recipe to top these Tex-Mex Portobello Waffle Fries, or have with them on the side. For a day when you have less time for cooking, you might be interested in my Slow Cooker Three Bean Chili.