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Chili Beans

A hearty and flavorful dish combining beans and spices, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 bell peppers diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 15 oz diced tomatoes
  • 1 cup vegetable or chicken broth
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Canner (if preserving)

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Stir in the diced onion and minced garlic. Cook for about 3-4 minutes until the onion is translucent.
  3. Add the diced bell peppers to the pot.
  4. Sprinkle in the cumin, chili powder, smoked paprika, and cayenne pepper if using.
  5. Add the drained kidney beans to the pot.
  6. Pour in the diced tomatoes and broth, stirring everything together.
  7. Bring the mixture to a simmer and reduce the heat. Let it cook for about 20 minutes.
  8. Taste your chili beans and adjust with salt and pepper.

Notes

Letting the chili beans sit for a few minutes off the heat allows the flavors to deepen even more.