Bean Chili
If you are looking for a reliable stew recipe, this Bean Chili is one to keep: 12 ingredients, 4 simple steps, ready in roughly under an hour. It is naturally vegan, so it suits mixed tables without any substitutions. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 4
- Level Easy
Ingredients
- 1 can Red kidney beans, drained
- 1 can Black Beans, drained
- 2 can Crushed tomatoes
- 1 small Can of tomato paste
- 2 clove Garlic, diced
- 1 medium Chopped 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
Method
- Heat oil over medium-high heat in a large pot.
- Add garlic and onion and cook until the onion is translucent (more clear than white).
- Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.
- 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.
Tips for the best Bean Chili
- For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is this Bean Chili recipe medium to make?
It is rated medium: 12 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
Can I make Bean Chili ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Bean Chili recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
What can I substitute for red kidney beans?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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