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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)
• 0 sour cream (optional, for serving)
• 0 shredded cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

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.

Step 5

Add the kidney beans, diced tomatoes with their juices, tomato paste, and vegetable broth to the pot.

Step 6

Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix well to combine.

Step 7

Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot.

Step 8

Cook the chili on low heat for 30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust seasonings as needed (e.g., more salt or spices).

Step 10

Serve the chili hot, garnished with chopped cilantro, sour cream, and shredded cheese if desired.

Nutrition Facts

Serving size	2861.7 grams (2861.7g)

Amount per serving	% Daily Value*
Calories	2808

Total Fat 143.80g	184%
Saturated Fat 51.40g	257%
Polyunsaturated Fat 4.10g
Cholesterol 408mg	136%
Sodium 5956mg	259%
Total Carbohydrate 238.10g	87%
Dietary Fiber 66.40g	237%
Total Sugars 46.50g
Protein 155.80g	312%

Vitamin D 38IU	189%
Calcium 855mg	66%
Iron 38mg	213%
Potassium 6784mg	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.

Source of Calories

Fat: 45.1%

Protein: 21.7%

Carbs: 33.2%