Spicy Tomato and Bean Chili Recipe | How to Cook It Right?

This Spicy Tomato and Bean Chili is a flavor-packed, hearty, and comforting dish perfect for any occasion. Whether you’re looking for a satisfying weeknight dinner or a crowd-pleasing meal for a gathering, this chili is sure to impress.

It’s a versatile recipe that can be easily adapted to your taste, with a rich tomato base, a medley of beans, and a kick of spice that will warm you up from the inside out.

Ingredients Required

A simple list of ingredients is all you need to create this delicious chili.

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb ground beef (optional, can be substituted with a plant-based alternative)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (or more, to taste)
• 1 (28 oz) can diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, chopped cilantro, sliced jalapeños

How to cook Spicy Tomato and Bean Chili?

Follow these simple steps to create a delicious pot of chili.

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 2: Brown the Meat (if using)

Add the ground beef to the pot and cook until browned, breaking it up with a spoon. Drain off any excess fat.

Step 3: Add the Spices

Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and release their flavor.

Step 4: Add the Tomatoes and Beans

Add the diced tomatoes, tomato sauce, kidney beans, and black beans to the pot. Stir everything together to combine.

Step 5: Simmer

Bring the chili to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally.

Step 6: Season and Serve

Season the chili with salt and pepper to taste. Serve hot with your favorite toppings.

Your Chili Questions Answered

Can I make this chili vegetarian or vegan?

Absolutely! Simply omit the ground beef or substitute it with a plant-based crumble, extra beans, or vegetables like bell peppers and zucchini.

How can I adjust the spiciness?

The spiciness of this chili can be easily adjusted. For a milder chili, reduce or omit the cayenne pepper. For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.

Can I make this chili in a slow cooker?

Yes, this chili is perfect for the slow cooker. Simply brown the meat (if using) and sauté the onions and garlic in a skillet, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

How long can I store the chili?

This chili can be stored in an airtight container in the refrigerator for up to 4-5 days. It also freezes well for up to 3 months.

Pro-Tips for the Perfect Chili

• Toast the spices: Toasting the spices before adding the other ingredients will enhance their flavor.
• Let it rest: For the best flavor, let the chili rest for at least 30 minutes before serving. The flavors will continue to meld as it sits.
• Don’t be afraid to experiment: Feel free to add other ingredients to your chili, such as corn, bell peppers, or different types of beans.