This hearty bean chili is the perfect combination of flavor, warmth, and nutrition, making it an excellent choice for a cozy dinner or a family gathering. Bursting with spices and a blend of beans, it’s a dish that promises comfort with every bite. In this recipe, we’ll show you how to bring together simple ingredients to create a bowl of chili that will quickly become a household favorite.
Growing up, bean chili was a staple in my household during the cooler months. My mother, a passionate cook, believed that every bowl should be filled with love and tradition. I remember those afternoons spent in the warm kitchen, the aroma of sautéed onions and garlic filling the air, as she patiently guided me through her cherished recipe. To this day, making this dish is like a culinary trip down memory lane, filled with laughter, love, and an occasional tweak to keep things interesting.
Why You’ll Love This Recipe
This bean chili’s simplicity is its secret weapon, providing a perfect balance of flavors with minimal effort. The combination of spices highlights the natural savory taste of the beans while offering heat and depth. It’s a vegan-friendly dish that doesn’t compromise on heartiness, and it’s incredibly versatile, suiting both family dinners and meal prep for the busy week ahead.
Ingredients Notes
To ensure the richest flavor, opt for a mix of beans such as kidney, black, and pinto. Canned beans are convenient, but if you prefer, you can use dried beans with a bit of preparation. The spices you choose can make all the difference; try to use fresh cumin and chili powder for the best results. Don’t hesitate to use vegetable broth to enhance the depth of flavor.
Recipe Steps
Step 1
Begin by heating olive oil in a large pot over medium heat. Add chopped onions and garlic, sautéing until the onions are translucent and fragrant.
Step 2
Add your chosen spices: chili powder, cumin, and paprika. Stir for a minute until the spices are well blended and aromatic.
Step 3
Add canned tomatoes and a mix of your favorite beans. Stir to combine, making sure every bean is coated with the seasoned onions and garlic.
Step 4
Pour in vegetable broth, bringing the mixture to a gentle simmer. Cook uncovered for about 30 minutes, allowing the flavors to meld and deepen.
Step 5
Season with salt, pepper, and a pinch of sugar to balance the acidity of the tomatoes. Let simmer for another 10 minutes before serving hot.
Storage Options
Leftover chili can be stored in an airtight container for up to a week in the refrigerator. For longer storage, pour into freezer-safe ziplock bags or containers, leaving some space for expansion, and freeze for up to three months. When reheating, thaw overnight in the refrigerator and heat on the stovetop over medium heat until warmed through.
Variations & Substitutions
If you seek a meatier texture, consider adding textured vegetable protein or crumbled tofu. To cater to varying heat preferences, adjust the chili powder accordingly, or add diced jalapeños for extra spice. For a smoky flavor twist, incorporate a teaspoon of smoked paprika or chipotle sauce.
Serving Suggestions
This bean chili is perfect for game nights or cozy winter dinners. Serve it with crusty bread, over rice, or with a side of cornbread to soak up every flavorful bite. Top with sliced avocado, fresh cilantro, or a dollop of vegan sour cream to introduce refreshing contrasts in taste and texture.
Frequently Asked Questions
Can I make this bean chili in a slow cooker?
Absolutely! Follow the initial sautéing steps in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method deepens the flavor and ensures a hands-off cooking experience.
How can I thicken my bean chili if it’s too runny?
If your chili ends up being too liquidy, simply let it simmer uncovered for a bit longer, stirring occasionally. Alternatively, mash some of the beans with a spoon against the pot’s side to naturally thicken the chili.
What can I do if my chili is too spicy?
If the chili turns out spicier than intended, add a small amount of sugar or a splash of coconut milk to counteract the heat. Also, serving it with mild accompaniments like plain rice or bread can help balance the spice.
Bean Chili Recipe
Ingredients
Main Ingredients
- 2 cups kidney beans canned, drained and rinsed
- 1 cup diced tomatoes canned
- 1 lb ground beef
- 1 medium onion chopped
- 2 tbsp chili powder
- 1 tsp cumin
- 0.5 tsp salt to taste
- 0.5 tsp black pepper to taste
Instructions
Preparation Steps
- In a large pot, cook the ground beef over medium heat until browned.
- Add the chopped onion and sauté until translucent.
- Stir in the chili powder and cumin, cooking for an additional minute.
- Add the diced tomatoes and kidney beans, and bring to a simmer.
- Reduce heat to low and let simmer for 30 minutes. Add salt and pepper to taste.
