beans for chili recipe

Written ByJenny Smyth Posted on
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The Best beans for chili recipe

I’m so excited to share my favorite beans for chili recipe with you! This hearty dish has been a staple in our household for years, and I’m sure it’ll become a favorite in yours too.

The origins of this recipe are unclear, but its rich flavor and comforting texture have made it a beloved classic across the globe. One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a main course, use it as a filling for tacos or sandwiches, or even serve it as a side dish at family gatherings.

My family loves when I make this recipe because it’s easy to customize to everyone’s tastes. I can add different types of beans, meats, or spices to suit their preferences.

Plus, it’s an excellent way to get some extra fiber and protein into our diet. The aroma of this dish simmering on the stovetop is simply irresistible – it fills our entire house with a warm, comforting scent that’s sure to make everyone’s mouth water.

Whether you’re hosting a party or just need a quick, satisfying meal, this beans for chili recipe is sure to hit the spot.

Classic Chili Beans

4.7 from 1084 votes

A hearty and flavorful bean dish perfect for chili. This recipe uses a blend of kidney beans and pinto beans for a robust flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beans

2 cups dried kidney beans
2 cups dried pinto beans
8 cups water

For the Seasoning

1 large onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳Directions

1Rinse the dried kidney beans and pinto beans under cold water.
2Pick out any debris or stones.
3Place the beans in a large pot and cover with 8 cups of water.
4Let the beans soak for at least 6-8 hours or overnight.
5After soaking, drain the water and rinse the beans again.
6Add 8 cups of fresh water to the pot.
7Place the pot on high heat and bring the water to a boil.
8Once boiling, reduce the heat to medium and let the beans simmer for 20-25 minutes.
9Check the beans for tenderness.
10They should be soft and easily mashed with a fork.
11In a separate pan, add the diced onion and minced garlic.
12Place the pan on medium heat and cook until the onions are translucent and the garlic is fragrant.
13This should take about 5 minutes.
14Add the chili powder, cumin, paprika, salt, and black pepper to the pan.
15Stir well to combine the spices with the onion and garlic mixture.
16Cook for an additional 2 minutes, stirring frequently.
17Add the seasoned onion and garlic mixture to the pot with the beans.
18Stir well to combine.
19Simmer the beans for an additional 10-15 minutes.
20This will allow the flavors to meld together.
21Taste and adjust the seasoning if necessary.
22Serve the chili beans hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 2g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 60g🥦Dietary Fiber: 20g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: For a spicier chili, add a diced jalapeño pepper to the onion and garlic mixture. You can also add a can of diced tomatoes for extra flavor and liquid.

Watch Video Of How Classic Chili Beans Works

This beans for chili recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick, satisfying meal.

It’s also an excellent way to get some extra fiber and protein into your diet.

You can serve it as is or customize it to your taste by adding different types of beans, meats, or spices.

❓ Frequently Asked Questions About Chili Beans

1. What type of beans are best for chili?

The best type of beans for chili is kidney beans. They hold their shape well when cooked and add a meaty texture that pairs perfectly with the rich flavors of the chili.

2. Can I use ground beef instead of ground turkey?

Yes, you can definitely use ground beef instead of ground turkey. In fact, traditional chili recipes often call for ground beef as the primary protein source.

3. How do I store leftover chili?

You can store leftover chili in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

4. Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker! Simply brown the meat and cook the vegetables before transferring everything to the slow cooker and letting it cook on low for several hours.

5. Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free seasonings and spices.

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