Red Bean Chili
Warm up your table with a hearty bowl of Red Bean Chili, a flavorful and versatile dish that’s perfect for weeknight dinners or cozy gatherings. Packed with tender red kidney beans, juicy tomatoes, and aromatic spices like chili powder, cumin, and smoked paprika, this comforting chili offers a robust depth of flavor in every bite. Customize it to your taste with optional ground beef for a meaty kick or a sprinkle of cayenne pepper for extra heat. Simmered to perfection in a rich tomato and vegetable broth, this one-pot wonder is ready in under an hour and serves six. Serve it with a dollop of sour cream, a sprinkle of shredded cheese, or a garnish of fresh cilantro for the ultimate chili night experience. Perfect for vegetarians and meat-lovers alike, Red Bean Chili is a wholesome, satisfying dish that’s sure to be a hit at any table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef (optional, for non-vegetarian version)
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes, with juices
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
- shredded cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
If using ground beef, add it to the pot and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat, if necessary.
Add the kidney beans, diced tomatoes with their juices, tomato paste, and vegetable broth to the pot.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot.
Cook the chili on low heat for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed (e.g., more salt or spices).
Serve the chili hot, garnished with chopped cilantro, sour cream, and shredded cheese if desired.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5956 mg | 259% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 66.4 g | 237% | |
| Total Sugars | 46.5 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 855 mg | 66% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 6784 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
