Double Bean Chili
A hearty, flavorful double bean chili with tomatoes, green chilies, and spices, perfect for a comforting meal that suits vegetarians and chili lovers alike.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 large garlic clove, finely chopped ⓘ
- 1 28 oz. can diced tomatoes, undrained ⓘ
- 1 15 oz. can kidney beans, drained and rinsed ⓘ
- 1 15 oz. can pinto beans, drained and rinsed ⓘ
- 1 4 oz. can chopped green chilies ⓘ
- 3 tsp. chili powder ⓘ
- Cheddar cheese, shredded ⓘ
Instructions
- In a large pot, add olive oil, chopped onion, and chopped garlic over medium heat until the onion is tender.
- Stir in the diced tomatoes, drained kidney beans, drained pinto beans, chopped green chilies, and chili powder.
- Cover and simmer for 15 minutes, stirring occasionally.
- Serve hot, topped with shredded Cheddar cheese.
Tips & Substitutions
For a spicier kick, consider adding fresh jalapeños or a dash of cayenne pepper. You can substitute the kidney or pinto beans with black beans for a different flavor profile. If you're short on time, canned beans are a great shortcut, but soaking and cooking dry beans can enhance the flavor. Additionally, a splash of lime juice right before serving can brighten the dish.
Serving Suggestions
Serve the chili hot, topped with shredded Cheddar cheese for a creamy finish. It pairs beautifully with Mexicali Cheese Corn Pudding for a hearty meal. Consider offering tortilla chips on the side for added crunch or a dollop of sour cream to balance the spice. This dish also works well with a simple green salad for a refreshing contrast.
Storage & Reheating
Leftover Double Bean Chili can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chili in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop over medium heat, adding a splash of water if the chili is too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Double Bean Chili contains roughly 331 calories, with 16g protein, 36g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (44% of the Daily Value), vitamin A (36% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 829mg per serving (36% 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 vegetarian?
Yes, this Double Bean Chili is already vegetarian. To keep it vegan, simply omit the cheese or use a dairy-free alternative. The combination of beans and vegetables makes it hearty and satisfying without meat.
How can I thicken the chili?
If you find your chili too thin, you can thicken it by simmering it uncovered for a few more minutes to allow excess liquid to evaporate. Alternatively, mash a portion of the beans in the pot to create a thicker consistency, or add a tablespoon of cornmeal or masa harina for added texture.
Can I add more vegetables to this recipe?
Absolutely! This chili is very versatile. You can add bell peppers, zucchini, or corn to enhance its flavor and nutrition. Just be sure to adjust cooking times as needed to ensure all vegetables are tender.
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).