Fall
Busy Weeknight Bean Chili
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33 Reviews
Yiannis P.
October 31, 2024
As a vegetarian who loves chili, I’ve tried a number of vegetarian chili recipes & this is the best I’ve found. I love some of the suggestions others have made (e.g., using canned diced tomatoes if one’s in a hurry, adding corn—I feel like that’d give it a sloppy joe feel, but I ain’t mad at that—& serving w/ avocado). I usually add 2 packages of Abbott’s plant-based ground “meat” & it reminds me of the meaty chili mom used to make (which, of course, is my standard of excellence).
LyndsayW
February 20, 2023
This was the best chili I’ve ever had. I followed most comments here: no water at the end, tiny bit of butter at the end, 1 tsp of cumin and 1 tsp of Hungarian sweet paprika. Ate with avocado, sour cream, sharp cheddar and scallions and loved every single bite. Thank you for this recipe! (Also, used my cast iron Dutch oven and I will never use anything but to make it again.)
Joy B.
October 26, 2021
Really the most delicious chili I've made. I omitted last 2 tbsp butter and substituted a chipotle en adobe for poblanos.
Debbie N.
October 24, 2021
This is a very clever recipe. So simple. Crisping up some of the beans creates a rich flavor. I followed this recipe exactly (except that I used home made plant based butter) and I am thrilled about the delicious results! So glad to have great Chili to serve to my vegan friends. Thank You!
Kate
July 22, 2020
This is good. I add the liquid from the second can of beans (use combo of kidney and black beans) and don't add the water at the end. I'm not sure why all of that water is called for. I also tweak the spices, adding 2 tsp cumin and 1.5 tsp smoked paprika and serve over a grain (e.g., quinoa, farro, brown rice, etc.). It could be a little spicier, but I think that depends on how spicy your poblanos are, as they vary.
FoodFreak
May 17, 2020
That last round of butter was too much. It tasted more like tomato soup than chili. A few teaspoons of cumin and a lot of fresh cilantro helped a lot. I loved the texture created by the crispy chopped brand.
Veggiegirl
April 19, 2020
This is the BEST recipe! It’s the butter, folks. I’m not sure the fried and chopped beans make a big statement but I do it anyway. Also, added some sweet corn, a glug of red wine, a tsp. cumin and a can of black beans. I will make this recipe over and over again.
Patrick M.
February 25, 2020
This is a fantastic recipe - here are my thoughts:
1. This works great with Rio Zape or Ayocote Morado Beans (easy enough to prepare in instant pot). A half pound of dried beans is enough for this recipe.
2. If making your own beans, use bean liquor in lieu of water in recipe (you may not need as much salt if your bean liquor has salt - adjust accordingly).
3. Adding dark chocolate (60-70% cocao) balances the acidity of the tomatoes. (I used canned crushed tomatoes because I always have them on hand.)
4. Fish sauce (use sparingly!) adds a little funk.
5. Ancho chili pepper instead of the normal stuff works great.
6. I didn’t have poblanos for today’s batch, so I seeded 3 dried guajillo peppers, roughly chopped, and sautéed (low-med) in instant pot (IP) until aromatic; then add water/dry beans/bay leaf/salt to IP and pressure cook on high for 50 min.
1. This works great with Rio Zape or Ayocote Morado Beans (easy enough to prepare in instant pot). A half pound of dried beans is enough for this recipe.
2. If making your own beans, use bean liquor in lieu of water in recipe (you may not need as much salt if your bean liquor has salt - adjust accordingly).
3. Adding dark chocolate (60-70% cocao) balances the acidity of the tomatoes. (I used canned crushed tomatoes because I always have them on hand.)
4. Fish sauce (use sparingly!) adds a little funk.
5. Ancho chili pepper instead of the normal stuff works great.
6. I didn’t have poblanos for today’s batch, so I seeded 3 dried guajillo peppers, roughly chopped, and sautéed (low-med) in instant pot (IP) until aromatic; then add water/dry beans/bay leaf/salt to IP and pressure cook on high for 50 min.
sunkisst22
February 9, 2020
This was yummy! I didn't have whole tomatoes, so I subbed a can of petite diced tomatoes and a can of fire roasted diced tomatoes (14 Oz each). I also only had white kidney beans and they were creamy and delicious.
Michel
November 13, 2019
Love this chili. It’s part of our regular dinner rotation. Makes thermos school lunch for the kids too.
cchalk05
January 1, 2019
Great recipe! Tasty and warm. Used vegan butter and it was delish. I couldn't get the kidney beans crispy but they still added a nice texture.
cchalk05
January 1, 2019
Great recipe. Best chili we've had. Did a vegan version with non-butter. The red beans didn't get real crispy. Any ideas?
Shawn A.
December 22, 2018
Ive never like chili to be honest but i entertain a lot on weekends and one of them is a vegetarian so i just had to try again. Its the BEST chili Ive ever had. Ive made it about 5 times now when the day gets ahead of me and the only ingredient i have to pick up is the peppers. Its an affordable way to entertain a bigger group too! I add a little more spice but find these peppers just nicely warming without taking over and i put a dot of yogurt on top for good measure. Its not like any other chili I've tried thanks for such a great recipe.
Emma L.
December 23, 2018
Thank you so much, Shawn! I'm so happy to hear that the recipe has become a go-to for you.
Emily W.
October 28, 2018
How much kick does this chili have? I’m wondering if I need to tone it down for my young kids.
Emma L.
October 28, 2018
Hi Emily! I personally don't consider it super spicy—with the butter added at the end and especially if you serve sour cream (or yogurt, etc) on top. But always better safe than sorry: You could drop the chili powder to 2 tablespoons or even 1 1/2, then add more at the end if need be.
Tammy B.
October 25, 2018
Made this chili earlier in the week and it is so delicious! I love the quick cooking time and limited ingredient list. I couldn't believe how flavorful it was! Topped with sour cream, sharp cheddar and scallions as suggested and it was perfect. Just finished off a bowl of leftovers for lunch and still so yummy. Quick dinners like this that give me lunch leftovers are my saving grace throughout the work week!
eliza
October 24, 2018
Very good & fairly quick to make. I used powdered chilis I roasted & combined (New Mexico + ancho + chile piquin) since I prefer my own blend. I added lots of garlic. We found the chili tasty but too much like soup. Hooray for leftovers! The day after, I added half a cup of bulgur after soaking it in boiling water for half an hour, which gave it a thicker, coarser consistency. Good topped with avocado, chopped cilantro, squeeze of lime & a dab of creme fraiche. Yes, this is "riff-worthy"!
Emma L.
October 25, 2018
Hooray for garlic! Bulgur is such a fun idea, too—I've been eating quinoa chili all week for lunches.
Loris
October 21, 2018
Delicious! I added two small red and yellow bell peppers, reduced water to one cup, and reduced butter to five tbs. Very flavorful and filling.
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