Bloody Mary 3 Bean Chili

Welcome to a unique twist on a classic comfort food! My Bloody Mary 3 Bean Chili combines the bold, zesty flavors of a Bloody Mary cocktail with the hearty, warming qualities of a traditional chili. This recipe is perfect for those who love a bit of spice and a touch of creativity in their cooking.

crumbs bloody mary mix

Found this amazing blood mary mix at Crum’s in Panacea and had to try it. Great stuff!

Trick is, we never use the entire jar at once and it doesn’t keep so I am always looking for other uses for Bloody Mary Mix. Hence – Bloody Mary Chili!

This chili is packed with three kinds of beans—black beans, kidney beans, and cannellini beans—making it a protein-rich, satisfying meal. The addition of Bloody Mary mix, Worcestershire sauce, and corn (optional) brings an exciting depth of flavor that’s sure to impress.

Whether you’re preparing for a cozy night in, a game day gathering, or simply craving something different, this Bloody Mary 3 Bean Chili is a must-try. It’s versatile enough to be made vegetarian or vegan and can be customized to your preferred level of heat.

bloody mary chili

FAQ: Bloody Mary 3 Bean Chili

Can I make this chili vegetarian or vegan?

Yes, simply omit the ground meat and use vegetable broth instead of tomato juice. Ensure that the Worcestershire sauce you use is vegetarian or vegan, as some contain anchovies.

Can I adjust the spice level?

Absolutely! You can modify the amount of jalapeño, hot sauce, and chili powder to suit your preferred spice level. For a milder chili, reduce or omit these ingredients.

What can I use if I don’t have Bloody Mary mix?

If you don’t have Bloody Mary mix, you can use extra tomato juice and adjust the seasonings by adding a bit more Worcestershire sauce, hot sauce, and celery salt to mimic the flavors.

Can I add other vegetables to this chili?

Yes, you can add other vegetables such as corn or carrots to this chili. Simply add them along with the other vegetables in the sauté step. Great way to use up veggies!

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 3 months. Reheat thoroughly before serving.

bloody mary chili with beans

Can I make this chili in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. After sautéing the vegetables and browning the meat (if using), transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Or do it all in a Instant Pot!

Can I use different beans?

Yes, feel free to substitute any of the beans with your favorite types. Pinto beans, garbanzo beans, or even lentils can work well in this chili.

What’s the best way to reheat the chili?

Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave.

Can I make this chili ahead of time?

Yes, this chili can be made ahead of time. In fact, the flavors often improve after a day or two. Store it in the refrigerator and reheat before serving.

What are some good toppings for this chili?

Popular toppings include sour cream, cottage cheese, Greek yogurt, shredded cheese, sliced green onions, chopped cilantro, and lime wedges. Feel free to get creative with your toppings!

bloody mary chili prep

Here’s a recipe for Bloody Mary 3 Bean Chili, combining the classic flavors of a Bloody Mary cocktail with the heartiness of a three-bean chili:

bloody mary chili

Bloody Mary 3 Bean Chili

Use leftover Bloody Mary Mix to make amazing chili!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 8
Calories 280 kcal



  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 jalapeño seeded and diced (optional, for extra heat)
  • 1 pound ground beef or turkey optional, can be omitted for a vegetarian version
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 can 15 oz Rotel tomatoes
  • 1 cup Bloody Mary mix
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon hot sauce such as Tabasco
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh parsley or cilantro

For Garnish:

  • Sour cream or Greek yogurt
  • Shredded cheese cheddar, Monterey Jack, or your favorite
  • Sliced green onions
  • Chopped fresh cilantro


  • In a large pot or Dutch oven or Instant Pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using). Sauté until the vegetables are softened, about 5-7 minutes.
  • Add the ground beef or turkey to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  • Add the black beans, kidney beans, cannellini beans, diced tomatoes, tomato juice, Bloody Mary mix, and tomato paste. Stir well to combine.
  • Add the Worcestershire sauce, soy sauce, hot sauce, chili powder, smoked paprika, cumin, celery salt, black pepper, salt, and sugar. Stir to mix the spices evenly.
  • Bring the chili to a boil, then reduce the heat to low. Can leave on "Saute" in an Instant Pot. Cover and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking. The longer it simmers, the better the flavors will meld. Add a little water as needed to keep it from getting too thick.
  • Ladle the chili into bowls and garnish with your choice of sour cream, shredded cheese, sliced green onions, chopped cilantro, and lime wedges.


Vegetarian/Vegan Option: Omit the meat and use vegetable broth instead of tomato juice for a vegetarian/vegan version.
Adjust Heat: Modify the amount of jalapeño and hot sauce to suit your preferred spice level.
Make Ahead: This chili can be made ahead of time and reheated. The flavors often improve after a day or two in the fridge.


Calories: 280kcalCarbohydrates: 35gProtein: 22gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 1144mgPotassium: 665mgFiber: 11gSugar: 6gVitamin A: 1893IUVitamin C: 34mgCalcium: 106mgIron: 5mg
Keyword Beans
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