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.
Table of Contents
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.
