Bean Chili with Tomatoes and Bell Peppers

Introduction

Two kinds of beans, crushed tomatoes, tomato paste, and chopped bell peppers give you a chili that turns out thick and substantial without a long ingredient list. The one-hour simmer softens the peppers and lets the garlic, onion, and spices settle into the tomatoes. You can make it for a weeknight dinner and count on the leftovers holding up well for lunch.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4

Ingredients

• 1 can red kidney beans, drained
• 1 can black beans, drained
• 2 cans crushed tomatoes
• 1 small can of tomato paste
• 2 cloves garlic, diced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 tbsp olive oil or vegetable oil
• 1 tsp chili powder
• ½ tsp cayenne pepper
• 1 tsp thyme, basil, oregano, or other spice

Instructions

1. Heat oil over medium-high heat in a large pot.
2. Add garlic and onion and cook until the onion is translucent (more clear than white).
3. Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.
4. When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes.

Variations

• Replace 1 can red kidney beans with 1 can pinto beans if you want a softer, creamier bean texture.
• Swap the 1 medium green bell pepper for another red, orange, or yellow bell pepper to make the chili sweeter and less sharp.
• Reduce the ½ tsp cayenne pepper to ¼ tsp or omit it if you want the chili milder without changing the tomato and bean base.
• Use oregano for the 1 tsp thyme, basil, oregano, or other spice if you want a more savory, classic chili profile, or use thyme for a slightly earthier finish.

Tips for Success

• Drain both cans of beans well so the chili stays thick instead of watery.
• Cook the onion until it is translucent before adding the peppers; that keeps the onion from tasting raw after simmering.
• Wait until the tomato mixture is bubbling before reducing the heat, or the simmer will start too cool and the flavors will develop more slowly.
• Stir occasionally during the covered simmer, especially near the bottom of the pot, because tomato paste can catch and scorch.
• If the chili still looks loose after 1 hour, simmer it uncovered for 10 to 15 minutes to reduce it.

Storage and Reheating

Store cooled chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container or portioned freezer bags for up to 3 months.

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout; add a splash of water if it has thickened too much in storage. You can also microwave it in a covered bowl in 1-minute intervals, stirring between rounds, until evenly heated.

FAQ

Can you use dried beans instead of canned?

Yes. Cook the beans first and use about 3 cups cooked beans total in place of the two drained cans.

How spicy is this with ½ tsp cayenne pepper?

It has a noticeable heat level, especially after the chili simmers and the flavors concentrate. If you want it milder, cut the cayenne back or leave it out.

Can you use only one color of bell pepper?

Yes. Using all red bell pepper makes the chili a little sweeter, while using all green keeps it more savory.

How do you make the chili thicker without changing the flavor?

Simmer it uncovered near the end so excess moisture can cook off. You can also mash a small spoonful of the beans into the liquid to tighten the texture.