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bean chili recipe

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
Cook Time 40 minutes
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

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