Bean And Cheese Chili
A hearty bean and cheese chili bursting with smoky spices, fresh herbs, and melted Monterey Jack, perfect for cozy gatherings and satisfying comfort food lovers.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 2 c. chopped onion ⓘ
- 1 large bell pepper, chopped ⓘ
- 1 (28 oz.) can tomatoes ⓘ
- 1 1/2 Tbsp. ground cumin ⓘ
- 1 Tbsp. dried oregano ⓘ
- 1 tsp. minced garlic ⓘ
- 1/2 tsp. salt
- 1/4 tsp. sugar ⓘ
- 1 can pinto or red kidney beans, drained ⓘ
- 1/4 tsp. black pepper ⓘ
- 1 c. (4 oz.) shredded Monterey Jack cheese ⓘ
- 1/4 c. snipped fresh cilantro ⓘ
Instructions
- Heat oil in a 2 to 3-quart saucepan over medium heat.
- Add chopped onions and bell pepper, cooking and stirring often for 5 to 6 minutes until onions are clear.
- Stir in canned tomatoes, ground cumin, dried oregano, minced garlic, salt, and sugar.
- Bring to a boil, then reduce heat to medium low and simmer uncovered for about 15 minutes to blend flavors.
- Add drained beans and simmer for 15 minutes longer until beans are hot and chili has thickened slightly.
- Stir in black pepper.
- Ladle chili into bowls.
- Sprinkle with shredded Monterey Jack cheese and snipped fresh cilantro.
Tips & Substitutions
For added depth of flavor, consider sautéing a diced jalapeño along with the onions and bell pepper. If you prefer a spicier chili, add a pinch of cayenne pepper or some chopped fresh chili peppers. You can also substitute black beans for pinto or kidney beans based on your preference. To enhance the dish, serve it with Mexican Corn Muffins for a delightful pairing.
Serving Suggestions
Serve the chili hot, garnished with a generous sprinkle of shredded Monterey Jack cheese and fresh cilantro. It pairs wonderfully with Mexican Flour Shells for a satisfying meal. For a complete dining experience, consider serving it alongside a fresh salad or some tortilla chips for crunch. This dish is also suitable for meal prep and can be frozen for future enjoyment.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the chili in a saucepan over medium heat, stirring occasionally until heated through. You can also microwave individual portions for convenience. If the chili thickens too much, add a splash of vegetable broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Cheese Chili contains roughly 1417 calories, with 33g protein, 115g carbohydrates, and 104g fat. It is an excellent source of vitamin C (304% of the Daily Value), iron (222% of the Daily Value), and calcium (96% of the Daily Value). Note that it is relatively high in sodium, at 2522mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in advance?
Absolutely! This chili tastes even better the next day as the flavors meld together. Prepare it in advance and store it in the refrigerator. Just reheat before serving, and consider adding a bit more cheese and cilantro for freshness.
Is this chili suitable for vegans?
Yes, this chili can easily be made vegan by omitting the Monterey Jack cheese or using a plant-based cheese alternative. The rest of the ingredients are already plant-based, making it a delicious option for vegan diets.
What can I serve with this chili?
This bean and cheese chili is delicious on its own, but you can enhance your meal with sides like Mexican Corn Muffins or a simple green salad. For a heartier option, serve it over rice or with tortilla chips on the side for dipping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).