Bean Chili Recipe

Bean chili recipe is the ultimate comfort food, offering a hearty, satisfying, and flavorful experience with every bite. It’s a versatile dish that’s perfect for cold evenings, game days, or family gatherings. This one-pot wonder is packed with protein, fiber, and bold spices, making it not just delicious but also nutritious. Whether you’re a seasoned cook or a kitchen newbie, this bean chili recipe is easy to follow and will have everyone asking for seconds.

A Brief History of Chili Recipe:

Chili, short for chili con carne (which translates to “chili with meat”), is a dish deeply rooted in Tex-Mex cuisine. Its origins date back to the early 1800s, with influences from Spanish and Mexican cooking. Over the years, variations emerged, including vegetarian versions that feature beans as the star ingredient. Today, bean chili is celebrated worldwide as a wholesome, plant-based twist on this classic dish.

Bean Chili Recipe

Pinklady

Chili, short for chili con carne (which translates to “chili with meat”), is a dish deeply rooted in Tex-Mex cuisine. Its origins date back to the early 1800s, with influences from Spanish and Mexican cooking. Over the years, variations emerged, including vegetarian versions that feature beans as the star ingredient. Today, bean chili is celebrated worldwide as a wholesome, plant-based twist on this classic dish.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 6

Calories 300 kcal

Equipment

• Large pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Can opener

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium bell pepper (red or green), diced
• 2 medium carrots, diced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups vegetable broth
• 1 cup frozen or fresh corn kernels
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

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Instructions

 

• Prepare the Base

  Heat olive oil in a large pot over medium heat.

  Add the diced onion and cook for 3-4 minutes until translucent.

  Stir in the garlic, bell pepper, and carrots, cooking for another 5 minutes until slightly softened.
• Add the Spices

  Sprinkle in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables, letting the spices toast for 1 minute.
• Incorporate the Beans and Tomatoes

  Add the kidney beans, black beans, diced tomatoes, and tomato paste to the pot.

  Stir to combine, ensuring the tomato paste dissolves evenly.
• Pour in the Broth

  Slowly add the vegetable broth, stirring to mix. Bring the mixture to a gentle boil.
• Simmer the Chili

  Reduce the heat to low and cover the pot with a lid.

  Let the chili simmer for 25-30 minutes, stirring occasionally to prevent sticking.
• Add the Final Touches

  Stir in the corn and lime juice during the last 5 minutes of cooking.

  Taste and adjust the seasoning with salt and black pepper.
• Serve and Enjoy

  Ladle the chili into bowls and garnish with fresh cilantro. Pair with crusty bread, tortilla chips, or a dollop of sour cream for extra indulgence.

Video

Keyword Bean Chili Recipe

Similar Recipes You’ll Love:

Vegetarian Lentil Chili: A protein-packed alternative featuring hearty lentils and a smoky flavor.

Sweet Potato Black Bean Chili: A sweet and savory combination that’s both filling and nutritious.

Three-Bean Chili: A medley of pinto, black, and kidney beans for maximum flavor and texture.

Turkey Chili: A lighter, meat-based option that’s still rich in taste.

Frequently Asked Questions About Bean Chili Recipe:

1. Can I use canned beans for this recipe?

Absolutely! Canned beans save time and work perfectly. Just rinse them before use.

2. Can I make this chili spicier?

Yes, you can increase the cayenne pepper or add fresh chili peppers for extra heat.

3. Can I freeze leftover chili?

Yes, bean chili freezes beautifully. Store it in airtight containers for up to 3 months.

4. How do I make this recipe gluten-free?

It’s naturally gluten-free. Just double-check that your vegetable broth and spices are certified gluten-free.

5. What can I use instead of vegetable broth?

Water with a vegetable bouillon cube is a great substitute.

6. Can I add meat to this recipe?

Yes, ground beef, turkey, or chicken can be browned and added during the cooking process.

7. What toppings work well with bean chili?

Sour cream, shredded cheese, diced avocado, jalapeños, and green onions are all fantastic options.

8. Can I cook this in a slow cooker?

Yes, combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

9. Can I use fresh tomatoes instead of canned?

Yes, about 4-5 medium fresh tomatoes, diced, can replace a can of diced tomatoes.

10. What sides go well with chili?

Cornbread, rice, baked potatoes, or a simple green salad complement chili perfectly.

Conclusion:

Bean chili is a timeless recipe that never fails to impress. It’s easy to customize, making it perfect for vegetarians, vegans, and meat-lovers alike. Whether you’re cooking for a crowd or meal-prepping for the week, this dish delivers warmth, comfort, and nutrition in every bite. Give it a try, and you’ll soon find it becoming a household favorite.

YouTube Video Credits:
Just Lexx