Bloody Mary 3 Bean Chili
Use leftover Bloody Mary Mix to make amazing chili!
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Servings: 8
Calories: 280kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 280kcal | Carbohydrates: 35g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 1144mg | Potassium: 665mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1893IU | Vitamin C: 34mg | Calcium: 106mg | Iron: 5mg