Applewood Smoked 3-Bean Chili

Prep Time: 15 Minutes

Time to Table: 20 Minutes

Serves: 6 (1 1/2 cups per serving)


  • 1/2 pound Applewood smoked bacon, chopped
  • 1 cup chopped onion
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon brown sugar
  • 1/4 teaspoon black pepper
  • 2 15 ounce cans pinto beans, drained and rinsed
  • 15 ounce can black beans, drained and rinsed
  • 15 ounce can cannellini beans, rinsed and drained
  • 15 ounce can tomato sauce
  • 14.5 ounce can petite diced tomatoes
  • 1/2 cup water
  • 3/4 cup Daisy Sour Cream


In a Dutch oven, cook the bacon over medium-high heat for 7 to 8 minutes or until crisp, stirring frequently. Remove the bacon to a small bowl with a slotted spoon. Stir the onion into the bacon drippings. Cook for 5 minutes or until golden brown and tender, stirring occasionally. Stir in the chili powder, salt, cumin, brown sugar and pepper during the last minute of cooking; stir constantly. Stir in all the beans, tomato sauce, diced tomatoes and water. Cook for 5 minutes or until thoroughly heated, stirring occasionally. Stir in all but 1/4 cup of the cooked bacon. Top each serving with a few bacon crumbles and a squeeze of Daisy.