Chili beans have been a comforting staple in my kitchen for as long as I can remember, especially on those chilly evenings when a warm, hearty meal is just what you need. I remember my mom making a big pot of chili beans every Sunday, and the aroma of spices and simmering tomatoes would fill our entire house. It’s a truly satisfying dish that’s surprisingly easy to make, even on a busy weeknight. This recipe for easy chili beans is packed with flavor and will become a go-to in your rotation. Let’s get cooking!
Why You’ll Love This Chili Beans
This chili beans recipe is a winner for so many reasons:
- It’s incredibly flavorful and satisfying, making it a perfect main course.
- You get a boost of fiber and protein from the mix of beans.
- It’s a fantastic way to use up pantry staples.
- This hearty chili beans dish is incredibly versatile; customize it to your liking!
- It’s a crowd-pleaser, perfect for family dinners or game days.
- The aroma alone will make your mouth water.
- This hearty chili beans recipe is simple enough for even beginner cooks.
- It’s budget-friendly and feeds a hungry family with ease.
Chili Beans Ingredients
Gathering your chili beans ingredients is the first step to this delicious meal. You’ll need a few pantry staples and some fresh aromatics to build a truly flavorful base. I always opt for a mix of beans for the best texture and nutrition, and using both crushed and diced tomatoes gives it a wonderful depth.
- 1 tablespoon olive oil – for sautéing the veggies
- 1 large onion, chopped – forms the savory foundation
- 2 cloves garlic, minced – adds that essential aromatic punch
- 1 pound ground beef or turkey – lean ground meat works best
- 1 (15 ounce) can kidney beans, drained and rinsed – for a classic chili flavor
- 1 (15 ounce) can pinto beans, drained and rinsed – adds creaminess and fiber
- 1 (15 ounce) can black beans, drained and rinsed – for a touch of earthiness
- 1 (28 ounce) can crushed tomatoes – creates the rich, tomatoey base
- 1 (10 ounce) can diced tomatoes with green chilies, undrained – for a little heat and texture
- 2 tablespoons chili powder – the heart of the chili flavor
- 1 teaspoon cumin – adds warmth and depth
- 1/2 teaspoon salt – to enhance all the flavors
- 1/4 teaspoon black pepper – for a subtle kick
How to Make Chili Beans
Learning how to make chili beans is simple, and this recipe breaks it down into easy steps. You’ll be enjoying a bowl of this deliciousness in no time!
- Step 1: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 large onion, chopped, and cook until it’s nice and softened, which usually takes about 5 minutes. You’ll start to smell that sweet onion aroma filling your kitchen.
- Step 2: Toss in the 2 cloves garlic, minced, and cook for just 1 minute more until it’s fragrant. Be careful not to burn the garlic! Then, add the 1 pound ground beef or turkey. Cook, breaking up the meat with your spoon, until it’s nicely browned. Drain off any excess grease to keep your chili beans from being too oily.
- Step 3: Now for the magic! Stir in the prepared beans: 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can pinto beans, drained and rinsed, and 1 (15 ounce) can black beans, drained and rinsed. Add the liquids and tomatoes: 1 (28 ounce) can crushed tomatoes and 1 (10 ounce) can diced tomatoes with green chilies, undrained.
- Step 4: Sprinkle in the seasonings: 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Give everything a good stir to combine all those wonderful flavors. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes, or up to an hour, stirring every so often. This slow simmer is key to developing the deep flavors in your homemade chili beans.
Pro Tips for the Best Chili Beans
Elevating your chili beans is all about a few simple tricks. I’ve found these tips make a huge difference in transforming a good pot of chili beans into an unforgettable one. Don’t be afraid to experiment a little!
- For an extra kick, add a pinch of cayenne pepper or a finely chopped jalapeño along with the other spices to make your chili beans wonderfully spicy.
- Always taste and adjust seasonings before serving. Sometimes a little more salt or chili powder is all it needs.
- Don’t skimp on the simmering time; it really allows the flavors to meld beautifully.
- If you’re using canned beans, make sure to rinse them thoroughly to remove excess sodium and starchy liquid.
What’s the secret to perfect chili beans?
The real secret to perfect chili beans lies in the slow simmer, allowing all those delicious flavors to meld. Also, adding a touch of unsweetened cocoa powder or a splash of coffee can add an incredible depth you wouldn’t expect! For more on flavor depth, check out this guide on baking secrets.
Can I make chili beans ahead of time?
Absolutely! This recipe for homemade chili beans is actually better made a day in advance. The flavors have more time to develop. Just cool it completely, store it in an airtight container in the fridge, and reheat gently on the stovetop or in the microwave. You might also enjoy these sloppy joe bowls for a similar make-ahead meal.
How do I avoid common mistakes with chili beans?
A common pitfall is overcooking the beans, making them mushy. Also, avoid burning the garlic by adding it towards the end of sautéing aromatics. Lastly, don’t forget to drain excess grease from the meat for a cleaner flavor. Learning about proper cooking techniques can help prevent these issues.
Best Ways to Serve Chili Beans
Serving up these delicious chili beans is almost as fun as making them! They’re fantastic on their own, but a few thoughtful additions really elevate the experience. I love to serve them piping hot with a dollop of cool sour cream or a sprinkle of sharp cheddar cheese. For a complete meal, consider these pairings as a perfect chili beans side dish. A simple cornbread or some crusty bread for dipping is always a hit, and a fresh, crisp salad offers a nice contrast to the richness. These chili beans are truly a versatile dish!
Chili Beans Nutrition Facts
When you’re enjoying a hearty bowl of these homemade chili beans, it’s good to know what you’re getting. This recipe is packed with goodness!
- Calories: 350
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Sugar: 8g
- Sodium: 800mg
- Protein: 20g
- Cholesterol: 50mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutrition, you can consult resources like the National Library of Medicine.
How to Store and Reheat Chili Beans
One of my favorite things about this homemade chili beans recipe is how well it stores. Once your delicious chili beans have cooled completely – and this is important to prevent condensation – transfer them into airtight containers. You can keep them in the refrigerator for about 3 to 4 days. For longer storage, these chili beans freeze beautifully for up to 3 months. Just make sure to portion them out into freezer-safe bags or containers. When you’re ready to enjoy them again, you can reheat them gently on the stovetop over low heat, stirring occasionally, or pop a portion in the microwave until heated through. You might also like to try making potato gnocchi with beef stew for another hearty meal.
Frequently Asked Questions About Chili Beans
What exactly are chili beans?
When we talk about chili beans, we’re generally referring to a hearty stew or chili made with a variety of beans, often including kidney beans, pinto beans, and black beans, simmered with tomatoes and spices. It’s a versatile dish that can be customized with different meats or made entirely vegetarian.
Can I use canned chili beans instead of dried?
Absolutely! Using canned chili beans is a fantastic shortcut for this recipe. Just make sure to drain and rinse them thoroughly before adding them to the pot. This helps remove excess sodium and the starchy liquid that can sometimes affect the texture of your chili beans.
How do I make my chili beans spicier?
To achieve a spicier chili beans flavor, you can easily add a pinch of cayenne pepper, a chopped jalapeño pepper (seeds removed for less heat, left in for more), or a dash of your favorite hot sauce during the simmering stage. Experiment to find your perfect level of heat!
What are the best toppings for chili beans?
The toppings are where you can really have fun! Some of my favorite additions to chili beans include shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, chopped fresh cilantro, diced red onion, or even a few crushed tortilla chips for extra crunch. For more topping ideas, check out these apple salad recipes for a refreshing side.
Variations of Chili Beans You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to customize your chili beans! I love experimenting with different proteins and flavor profiles to keep things exciting. For a lighter option, try making vegetarian chili beans by omitting the meat and perhaps adding extra vegetables like corn or bell peppers. If you’re a fan of a classic, hearty meal, this beef chili beans recipe is a fantastic starting point. You could also swap the ground beef for ground turkey or even ground pork for a slightly different flavor. Another idea is to make a slow cooker version, just brown the meat and aromatics first, then dump everything into the slow cooker and let it do its magic for several hours. If you enjoy slow cooker meals, you might also like this sweet Hawaiian crockpot chicken.
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Hearty Chili Beans: A Comforting 1-Hour Meal
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful chili beans recipe perfect for a satisfying meal. This recipe uses common ingredients and simple steps to create delicious chili beans.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or turkey
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the kidney beans, pinto beans, black beans, crushed tomatoes, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Serve hot.
Notes
- For a spicier chili beans, add a pinch of cayenne pepper or a chopped jalapeño.
- Serve chili beans with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.
- This chili beans recipe can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 50mg
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