kidney bean chili recipe

Written ByJenny Smyth Posted on
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The Best kidney bean chili recipe

I’ve been making this kidney bean chili recipe for years, and it’s still a favorite in our household. It’s a classic dish that originated from the American South, where it was often served at family gatherings and community events. The recipe has evolved over time, but its core ingredients remain the same: tender kidney beans, rich tomatoes, and a blend of spices that give it a distinct flavor.

When I make this chili, I like to use a combination of ground beef and pork for added depth of flavor. I also like to add a splash of vinegar to give it a tangy kick. This recipe is perfect for a weeknight dinner or a special occasion like game day or Super Bowl Sunday.

My kids love it because it’s hearty and filling, and they can customize it with their favorite toppings. I love it because it’s easy to make in large quantities and freezes well for future meals. The best part about this recipe is that it’s incredibly versatile – you can serve it over rice, with some crusty bread, or even as a dip with some tortilla chips.

And did I mention the health benefits? This chili is packed with protein, fiber, and complex carbohydrates, making it a nutritious choice for families on-the-go. Whether you’re feeding a crowd or just looking for a new meal idea, this kidney bean chili recipe is sure to please.

It’s comforting, delicious, and easy to make – what more could you ask for? As an added bonus, this recipe makes great leftovers that can be reheated in the microwave or oven. I often pack some for my husband’s lunch or send some home with my kids’ friends after school.

Hearty Kidney Bean Chili

4.7 from 1419 votes

A robust and flavorful chili made with tender kidney beans, tomatoes, and a blend of warm spices. This satisfying one-pot meal is perfect for a cozy weeknight dinner and can be easily customized with your favorite toppings.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chili Base

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and minced

For the Spices and Liquids

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans kidney beans, drained and rinsed
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper

For Serving (Optional)

Shredded cheddar cheese
Sour cream or Greek yogurt
Chopped fresh cilantro
Sliced green onions
Lime wedges

👨‍🍳Directions

1Heat the olive oil in a large pot or Dutch oven over medium heat.
2Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent.
3Stir in the minced garlic, red bell pepper, and jalapeño.
4Cook for another 3 to 4 minutes until the vegetables are fragrant and slightly tender.
5Add the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper if using.
6Stir constantly for 1 minute to toast the spices and release their flavors.
7Pour in the crushed tomatoes, tomato paste, and vegetable broth.
8Stir to combine, scraping up any browned bits from the bottom of the pot.
9Add the drained kidney beans and season with salt and black pepper.
10Bring the chili to a simmer over medium-high heat, then reduce the heat to low.
11Cover the pot and let the chili simmer gently for 20 to 25 minutes, stirring occasionally, until the flavors have melded and the chili has thickened slightly.
12Taste the chili and adjust the seasoning with more salt, pepper, or chili powder if desired.
13Serve hot with your favorite toppings.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Can opener
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 50g🥦Dietary Fiber: 15g🍬Sugars: 10g🥩Protein: 15g

📝Notes

Tips: For a smokier flavor, use fire-roasted crushed tomatoes. To make it spicier, leave the seeds in the jalapeño or add a pinch of red pepper flakes. The chili tastes even better the next day, so feel free to make it ahead.

Watch Video Of How Hearty Kidney Bean Chili Works

This kidney bean chili recipe is perfect for any occasion – whether you’re hosting a family gathering or just need a quick meal solution. It’s easy to make in large quantities and freezes well for future meals.

One of my favorite things about this recipe is how versatile it is – you can serve it over rice, with some crusty bread, or even as a dip with some tortilla chips. And let’s not forget about the leftovers!

This chili reheats beautifully in the microwave or oven and makes great lunches or snacks for kids on-the-go.

❓ Frequently Asked Questions About Hearty Kidney Bean Chili

Q: What type of beans should I use in this recipe?

I recommend using kidney beans specifically designed for chili recipes. You can find them in most grocery stores or online.

Q: Can I use ground turkey instead of beef?

Yes, you can substitute ground turkey for the beef if you prefer.

Q: Do I need to soak the beans before cooking?

No, kidney beans are relatively quick-cooking and don’t require soaking.

Q: Can I make this recipe in a slow cooker?

Yes, you can cook this chili in a slow cooker on low for 6-8 hours or high for 3-4 hours.

Q: What if I don’t have an oven-safe pot?

You can cook the chili on the stovetop in a large Dutch oven or heavy pot.

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