Perfect for those chilly evenings or when you’re craving something hearty and quick, this chili bean recipe is your go-to. Packed with flavors and ready in a flash, it’s a crowd-pleaser that requires minimal effort for maximum taste.
Why This Recipe Works
- It’s incredibly quick to prepare, making it perfect for busy weeknights.
- The combination of beans and spices offers a rich, deep flavor that satisfies.
- It’s versatile, allowing for easy substitutions based on what you have on hand.
- This recipe is budget-friendly, using pantry staples to create a filling meal.
- It’s easily scalable, making it great for meal prep or feeding a crowd.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup water or vegetable broth
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Can opener
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes. This step builds the flavor base of your chili, so don’t rush it.
Step 2: Add the Bell Pepper
Throw in the diced bell pepper and continue to cook for another 3 minutes, until the pepper starts to soften. The bell pepper adds a sweet contrast to the spicy chili powder.
Step 3: Incorporate the Beans and Tomatoes
Add the drained and rinsed kidney beans, black beans, and diced tomatoes to the pot. Stir well to combine all the ingredients. The tomatoes will add acidity and brightness to the dish.
Step 4: Season and Simmer
Sprinkle in the chili powder, cumin, salt, and pepper. Pour in the water or vegetable broth, then bring the mixture to a simmer. Let it cook for 15 minutes, stirring occasionally, to allow the flavors to meld together.
Step 5: Final Adjustments and Serve
Taste your chili and adjust the seasoning if necessary. If it’s too thick, add a little more water or broth. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, or chopped green onions.
Tips and Tricks
For an even quicker version, use a can of chili beans in place of the kidney beans and skip the chili powder. If you like your chili with a bit of heat, add a diced jalapeño with the bell pepper. For a thicker chili, mash some of the beans before adding them to the pot. This recipe is also great in a slow cooker; just combine all ingredients and cook on low for 6-8 hours.
Recipe Variations
- Meat Lovers Version: Brown 1 pound of ground beef or turkey with the onions and garlic for a heartier chili.
- Vegetarian Delight: Add extra veggies like zucchini or mushrooms for more texture and flavor.
- Spicy Kick: Include a can of diced green chilies or a dash of cayenne pepper for extra heat.
- Sweet Twist: A tablespoon of brown sugar or a square of dark chocolate can add depth and sweetness.
- Bean Swap: Use pinto beans or chickpeas instead of black beans for a different texture.
Frequently Asked Questions
Can I make this chili in advance? Absolutely! This chili tastes even better the next day as the flavors have more time to develop. Just store it in an airtight container in the fridge and reheat when ready to serve.
How can I thicken my chili? If your chili is too thin, let it simmer uncovered for a few more minutes to reduce. Alternatively, mash some of the beans or add a tablespoon of cornmeal.
Is this recipe freezer-friendly? Yes, this chili freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can be stored for up to 3 months.
Summary
This quick chili bean recipe is a flavorful, easy-to-make dish that’s perfect for any night of the week. With simple ingredients and straightforward steps, it’s a foolproof way to enjoy a comforting bowl of chili in no time.