The basic ingredient of an easy chili recipe is beans. To make your easy bean chili recipe even healthier, use low-sodium beans and vegetables. While canned beans are not high in sodium, they do lend a different texture to the finished product. Alternatively, you can use home-cooked pinto or cannellini beans. Either way, they’ll work well in the recipe. To thicken the chili, stir in cornstarch or flour slurry. If your beans are too soft, use canned tomatoes. There are many variations of this easy bean chili recipe to suit your preferences.
Basic Recipe Information
- Prep time: 15 mins
- Cooking time: 60-80 mins
- Servings: 2
- Chopping board
- Mixing bowl
- Loaf pan or small casserole dish
- ½ yellow onion (diced)
- 3-4 cloves garlic (minced)
- 1 stick celery (chopped)
- 1 carrot (sliced)
- 1 cup mushrooms (sliced)
- 1 red bell pepper (seeds removed, chopped)
- 1 can red kidney beans (drained and rinsed)
- 1 can diced tomatoes
- 2 tbsp barbecue sauce
- 1 tbsp tomato paste
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½-1 tsp cayenne pepper
- 1 tsp ground cumin
- 2 bay leaves
- Preheat the oven to 430F
- Combine canned tomatoes with tomato paste, barbecue sauce, salt, and spices.
Cook’s Note: Feel free to adjust the quantities slightly (e.g. to make the dish hotter, add more cayenne).
- Combine all the ingredients in a mixing bowl and mix them up.
- Transfer to a Loaf pan or small casserole dish.
Cook’s Note: It may appear a bit too full, but the vegetables will shrink during the cooking process.
- Bake in the oven at 430F for about an hour. Cooking time may vary depending on the size of the vegetables, so allow up to 20 minutes of additional cooking time.
- This dish can be served on its own, with a slice of bread, with a side of rice, or even as a filling for a baked potato.