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Three Bean Chili + Biscuits

Active Time: 15 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Super Fast
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Big Kids Plate
Toddler Plate

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Why we love it:

When I was a personal chef this simple and addicting chili was on heavy rotation for the “freezer meal” for my clients. It’s packed full of veggies but also is conveniently made with canned beans and tomatoes. Double the recipe and freeze some for later!
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Ingredients

  • 1 Onion
  • 1 Carrot
  • 2 ribs Celery
  • 1 Red Bell Pepper
  • 1⁄2 teaspoon Vegetable Oil
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Red Pepper Flakes (more or less to taste)
  • 1 15-ounce can Black Beans
  • 1 15-ounce can Pinto Beans
  • 1 15-ounce can Red Kidney Beans
  • 1 28-ounce can Crushed Tomatoes (fire roasted are perfect here)
  • 2 cups Water
  • 2 cups Bisquick Mix (or other instant biscuit mix)
  • 1 cup Cheddar Cheese (grated, optional)
  • 1 Avocado (optional)

Cooking Instructions

  • 1. VEGGIES

    Dice the onion, carrot, celery, and bell pepper into medium dice. Heat a large pot over medium-high heat and add the oil. Add the veggies and sauté for 2 minutes until fragrant.

  • 2. SPICES

    Add all of the spices: chili powder, cumin, salt, oregano, and red pepper flakes.

  • 3. BEANS

    Open the cans of beans and drain them. Open the tomatoes. Add beans, tomatoes, and the water to the pot; stir and bring to a boil. Simmer for at least 15 minutes and up to 30 to build flavor.

  • 4. BISCUITS

    Follow the instructions on the package of biscuit mix. I always go for drop biscuits which are one-bowl and no rolling and cutting. Bake, typically for 16 minutes or so.

  • 5. TOPPINGS

    Grate cheese or dice avocado if using.

  • 6. SERVING

    Serve bowls of chili with cheese and avocado on top and a biscuit on the side.

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Substitutions

  • GLUTEN FREE:
    omit biscuits or use a GF biscuit mix. Or serve with GF bread of choice; corn tortillas are a simple solution
  • BEANS:
    any of the types of beans can be substituted out for another. This also tastes great with white beans, garbanzo beans, and even a can of lentils
  • VEGETABLES:
    I love adding potatoes occasionally, sometimes even sweet potatoes. Chopped broccoli - even just the stems - add greens. Frozen peas and corn make a nice addition
  • RICE:
    do you like rice with your chili? Add a scoop underneath
  • BISCUITS:
    a fresh from the oven biscuit is one of the wonders of the world but certainly a slice of good bread or a roll will do here
  • TOPPINGS:
    also delicious with green onion
  • MUST HAVE MEAT:
    sauté any ground meat with the onions and proceed as directed
  • FREEZER:
    this freezes like a dream! Double and have some ready for next time

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Taste your chili powder to make sure it’s not too spicy and consider leaving out the red pepper flakes
  • As you’re chopping the veggies, slice a few carrot sticks, celery sticks and bell pepper strips to serve on the side
  • Serve the chili on a plate or in a shallow bowl so it’s not overwhelming
  • Add a pile of shredded cheese, diced avocado and a biscuit
  • Add more vegetables to the chili: steamed broccoli, cauliflower, or peas- use frozen for ease

For Toddlers

  • Proceed with chili for adults and pluck out a few of each bean for the learning-eater. Warm then in the microwave or a sauté pan.
  • Mash or puree some of the beans and broth for an easy to scoop texture, like hummus

For Choosy Eaters

  • Scoop out about ¼ cup of chili that is light on sauce and heavy on beans and mash it. This texture is easier than soup
  • Serve with a win, whatever they enjoy - avocado, cheese, fruit, steamed broccoli, hummus, etc.
  • If not vegetarian, cook some ground turkey for the chili and serve some plain on the side, or in a biscuit like a hamburger

Prep Ahead & Use It Up

  1. Make entirely; tastes amazing reheated on the stove or in the microwave
  2. Make biscuits ahead and warm in the toaster oven before serving
  3. You can also make biscuits and freeze them. Reheat in the oven before serving
  4. The chili freezes very well
Rate this recipe:
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
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