Smoky Population Clock Chili with Three Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A rich, smoky chili featuring a trio of beans and ground beef, simmered slowly to develop deep flavors like the diverse population ticking steadily upward. This american-inspired beef (high protein) ready in about 70 minutes pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (80% lean) ground beef
• 1 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 4 cloves, minced garlic cloves
• 1 cup, drained and rinsed canned black beans
• 1 cup, drained and rinsed canned pinto beans
• 1 cup, drained and rinsed canned kidney beans
• 1 1/2 cups canned diced tomatoes
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat until hot. Add 1 large diced yellow onion and 1 medium diced green bell pepper; sauté for 5 minutes until softened.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 lb ground beef, breaking it up with a spoon, and cook for 6-7 minutes until browned and no pink remains.
4. Step 4: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 2 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper; cook for 2 minutes to toast spices.
5. Step 5: Add 1 1/2 cups canned diced tomatoes, 2 tbsp tomato paste, 1 cup water, and 1 cup each of drained black beans, pinto beans, and kidney beans. Mix well.
6. Step 6: Bring to a simmer, reduce heat to low, cover partially, and cook for 40 minutes, stirring occasionally, until chili thickens and flavors meld.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges to squeeze over individual bowls.