chili recipe with beans
The Best chili recipe with beans
What I love most about this chili is how versatile it is. It works just as well for a casual family dinner as it does for game day or a potluck with friends. Plus, it freezes beautifully, so I always make a big batch and stash some in the freezer for those nights when I don’t feel like cooking. The beans add fiber and plant-based protein, making it a balanced meal that keeps everyone full without feeling heavy. And let’s be honest, there’s nothing better than a bowl of chili with a side of cornbread or a sprinkle of cheese on top—simple, satisfying, and always a hit.
Hearty Beef and Bean Chili
A rich and flavorful chili packed with ground beef, kidney beans, and warm spices. Perfect for a cozy dinner or game day gathering, this dish is hearty, satisfying, and easy to make.
🥘Ingredients
- 1 lb (450g) ground beef
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Tortilla chips
👨🍳Directions
-
1
In a large pot or Dutch oven, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain excess fat if necessary. -
2
Add the diced onion, bell pepper, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften. -
3
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute to toast the spices. -
4
Add the crushed tomatoes, tomato paste, beef broth, kidney beans, and black beans. Stir well to combine. -
5
Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for 30-40 minutes, stirring occasionally, until thickened. -
6
Taste and adjust seasoning if needed. Serve hot with your choice of toppings like cheese, sour cream, green onions, or cilantro.
🔧Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Hearty Beef and Bean Chili Works
❓ Frequently Asked Questions About Hearty Beef and Bean Chili
1. Can I use canned beans instead of dried beans in the chili recipe?
Yes, you can substitute canned beans for dried beans. Use about 1.5 to 2 cups of canned beans (drained and rinsed) for every 1 cup of dried beans the recipe calls for. Since canned beans are pre-cooked, reduce the cooking time by about 30 minutes to prevent them from becoming mushy.
2. How can I make my chili less spicy if it turns out too hot?
If your chili is too spicy, try balancing the heat by adding more of the other ingredients (like beans, tomatoes, or broth) to dilute the spice. You can also stir in a spoonful of sugar, honey, or a splash of dairy (like sour cream or yogurt) to mellow the heat. Avoid adding more chili powder or peppers at this stage.
3. Can I freeze leftover chili with beans?
Absolutely! Chili with beans freezes very well. Let it cool completely before transferring it to airtight containers or freezer bags. It will keep for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on the stove or in the microwave, adding a little broth or water if needed to adjust the consistency.
4. What’s the best way to thicken chili with beans?
To thicken chili, you can simmer it uncovered for 10–15 minutes to allow excess liquid to evaporate. Alternatively, mash some of the beans against the side of the pot with a spoon, or stir in a slurry of 1–2 tablespoons of cornstarch or masa harina mixed with water. Tomato paste is another great option for adding richness and thickness.
5. Can I make chili with beans in a slow cooker or Instant Pot?
Yes! For a slow cooker, brown the meat and sauté the aromatics first (if possible), then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function to brown the meat and soften the onions, then pressure cook on high for 10–15 minutes (natural release). Adjust liquid as needed for both methods.
