Kidney and Black Bean Tomato Pepper Chili

Introduction

Kidney beans, black beans, crushed tomatoes, and tomato paste give you a thick, sturdy chili that improves with a full hour of simmering. You get a meatless pot of chili with softened peppers, garlic, and enough cayenne to register without overwhelming the dish, so it fits well for dinner and keeps well for later meals.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4

Ingredients

• 1 can red kidney beans, drained
• 1 can black beans, drained
• 2 cans crushed tomatoes
• 1 small can of tomato paste
• 2 cloves garlic, diced
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 2 tbsp olive oil or vegetable oil
• 1 tsp chili powder
• ½ tsp cayenne pepper
• 1 tsp thyme, basil, oregano, or other spice

Instructions

1. Heat oil over medium-high heat in a large pot.
2. Add garlic and onion and cook until the onion is translucent (more clear than white).
3. Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.
4. When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes.

Variations

• Swap the green bell pepper for poblano pepper if you want a deeper, slightly smokier flavor and a bit more heat.
• Replace the black beans with pinto beans for a softer texture that makes the chili feel less firm and chunky.
• Use all oregano for the `1 tsp thyme, basil, oregano, or other spice` if you want the seasoning to lean more classic chili than herb-forward.
• Reduce the `½ tsp cayenne pepper` to ¼ teaspoon for a milder pot, or increase it slightly if you want more heat without changing the texture.
• Use vegetable oil instead of olive oil if you want a more neutral base that lets the tomatoes and spices stand out a little more.

Tips for Success

• Cook the onion until it is actually translucent before adding the peppers; if it stays opaque, the base will taste sharper and less developed.
• Stir the tomato paste in well when you add it so it fully dissolves into the crushed tomatoes instead of leaving concentrated streaks.
• Keep the pot at a gentle simmer after the mixture starts bubbling; a hard boil can make the beans split and the bottom scorch.
• Stir occasionally during the 1-hour simmer, especially near the end, because the thick tomato base can catch on the bottom of the pot.
• If the chili looks too loose at 1 hour, simmer it uncovered for the last 10 to 15 minutes to reduce it.

Storage and Reheating

Store the chili in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in freezer-safe containers or heavy freezer bags for up to 3 months.

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. You can also microwave individual portions in a covered microwave-safe bowl in 60-second intervals, stirring between each round; add a small splash of water if it has thickened too much in storage.

FAQ

Can you make this chili ahead of time?

Yes. The flavor improves after a night in the fridge because the tomatoes, beans, and spices have more time to settle together.

Can you use fresh tomatoes instead of crushed tomatoes?

You can, but the texture will be looser and less uniform unless you cook them down first. Crushed tomatoes give you a thicker base with less work.

Is this recipe vegan?

It is, as written, if you use vegetable oil or olive oil and do not serve it with non-vegan toppings. All of the listed ingredients are plant-based.

Can you shorten the simmer time?

You can serve it earlier, but the chili will taste less integrated and the texture will be thinner. The full hour gives the tomato paste time to blend in and the beans time to absorb the seasoning.