Author Notes: You’re five ingredients away from this for dinner. Bonus points for toppings like grated cheddar, chopped scallion, and sour cream. —Emma Laperruque
Food52 Review: This is one of our Big Little Recipes. Read more here: A 5-Ingredient Chili That Tastes Like It Took All Day (But It Didn't). —The Editors
Prep time: 15 min
Cook time: 40 min
tablespoons unsalted butter, divided
pinches kosher salt, divided, plus more to taste
(15.5-ounce) cans kidney beans, divided
tablespoons chili powder
large onion, finely diced (about 2 cups)
green poblanos, finely diced (about 1 heaping cup)
(28-ounce) can whole, peeled tomatoes
cups water, plus more as needed
- Drain and rinse 1 can of kidney beans. Dump onto a cutting board and roughly chop.
- Set a large soup pot on the stove over medium-high heat. Add 2 tablespoons butter. When it’s melted and just starting to smell nutty, add the chopped beans. Spread into an even layer, then don’t touch! Fry for about 6 minutes until crispy. Transfer to a plate and sprinkle with a pinch of salt.
- Immediately add another 2 tablespoons butter to the pot. When it’s melted, add the chili powder. Stir-fry for about 30 seconds until it’s very fragrant—but not longer, or else it will burn. Add the onions, poblanos, and a big pinch of salt. Stir to completely coat the vegetables in the chili butter. Cook, stirring every so often, for about 15 minutes until the vegetables are soft; lower the heat and add a small splash of water as needed to prevent any burning.
- Meanwhile, rinse and drain the second can of beans.
- When the vegetables are soft, add the canned tomatoes and their juices. Smash with a spoon to roughly break up the tomatoes. Add the water, chopped-fried beans, whole beans, remaining 2 tablespoons butter, and another big pinch of salt. Adjust the heat to bring to a simmer.
- Simmer for about 15 minutes until the flavors are full and delicious to you. Taste and adjust the salt again if necessary.