Bean Chili

PIn it

Introduction

This bean chili simmers for at least an hour, allowing the spices and tomatoes to meld into a deep, savory base that tastes better the longer it sits. You build it in one pot with canned beans and vegetables, making it practical for a weeknight dinner or weekend meal prep, and it reheats beautifully.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4

Ingredients

• 1 can red kidney beans, drained
• 1 can black beans, drained
• 2 cans crushed tomatoes
• 1 small can of tomato paste
• 2 cloves garlic, diced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 tbsp olive oil or vegetable oil
• 1 tsp chili powder
• ½ tsp cayenne pepper
• 1 tsp thyme, basil, oregano, or other spice

Instructions

1. Heat oil over medium-high heat in a large pot.
2. Add garlic and onion and cook until the onion is translucent (more clear than white).
3. Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.
4. When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes.

Variations

Spice level adjustment: Start with ½ tsp cayenne pepper and taste after 30 minutes of simmering. Add more in ¼-tsp increments if you want more heat without overwhelming the tomato and bean flavors.

Vegetable swap: Replace one or both bell peppers with 1 cup diced zucchini or 1 cup diced celery for a different texture and subtle flavor shift.

Protein boost: Stir in 1 cup corn kernels (fresh or frozen) or add 8 oz diced mushrooms during the sauté step for earthiness and extra body.

Herb variation: Swap the dried spice blend for 2 tsp cumin and 1 tsp smoked paprika for a smokier, more complex depth.

Thicker consistency: If your chili is too thin after simmering, mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and simmer uncovered for another 10 minutes.

Tips for Success

Don’t skip the simmering step: The full hour allows the flavors to deepen and the beans to soften further. If you rush it, the chili tastes flat and one-dimensional.

Stir occasionally during cooking: This prevents the bottom from sticking to the pot and ensures even flavor distribution, especially important with the thick tomato paste.

Taste and adjust before serving: After 45 minutes, taste for salt and spice. Canned tomato products vary in saltiness, so season gradually rather than all at once at the start.

Watch for the right consistency: The chili should bubble gently once you reduce the heat; if it boils hard, it will reduce too quickly and become thick and sticky rather than saucy.

Prep vegetables while oil heats: Chop your garlic, onion, and peppers while the oil is warming so you’re ready to add them as soon as it’s hot.

Storage and Reheating

Store leftover chili in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months; portion it into freezer bags or containers to save space.

Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if it has thickened too much. Microwave works in a pinch: transfer to a microwave-safe bowl, cover loosely, and heat in 2-minute intervals, stirring between them. The flavor actually improves after a day or two in the fridge as the spices continue to develop.

FAQ

Can I use dried beans instead of canned?

Yes. Use about 1½ cups of cooked dried beans (or 3/4 cup dried, soaked and cooked). The prep time will extend by at least an hour for soaking and cooking the beans separately, but the final chili will taste the same.

What if I don’t have both types of beans?

Use 2 cans of whichever single bean type you have on hand. Red kidney beans work best for texture, but black beans, pinto beans, or a mix of any three will work fine.

Is this vegetarian?

Yes, as written. All ingredients are plant-based, making it suitable for vegetarian diets.

How do I know when it’s done simmering?

The chili is ready when the beans are tender, the sauce has thickened slightly, and the flavors have melded into a cohesive taste (no individual spice tastes separate). This typically happens after 1 to 1.5 hours, but longer simmering (up to 2 hours) only improves it.