I am head over heels for this easy bean chili! It’s bursting with flavor, and I love how perfectly the beans turn out. You’ll start with dried beans, but no soaking is required! Just toss dried beans in a pot with all the delicious veggies and spices and let them work their magic. I love this with the dried beans, but tips for using canned are included below, or you can take a look at this vegetarian chili with canned black beans and quinoa. This bean chili is pure comfort food, whether you make it on the stovetop or in a slow cooker (instructions for both are below!). Top it with all your favorite toppings! I love mine with guacamole, a sprinkle of shredded cheese, and a tangy kick from pickled onions or jalapeños.
Key Ingredients
Beans: The star of our chili! You can use what you love. I usually combine black beans, kidney beans, and pinto beans. Since we simmer our chili for a while, there is no need to soak the beans. If you’d prefer to soak your beans, I’ve included tips for adjusting the recipe below. Veggies: This chili starts with an onion, mushroom, and garlic base. Towards the end of cooking, we stir in corn. Feel free to add more vegetables! Spices: Beans can take a lot of spice, so we are pretty generous with chili powder, cumin, and salt. When I have it on hand, I love ancho chili powder or this homemade chili powder. Chipotle Peppers in Adobe Sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. You can even add slowly and taste the chili to see if you need more. Tomatoes: I use crushed canned tomatoes, but diced or whole tomatoes are fine. You just need to crush them with a wooden spoon to break them apart as they cook.
How to Make Bean Chili
We pack lots of flavor into this chili, starting with a base of veggies and spices. I love onion and mushrooms for this recipe. The onions add sweetness, and the mushrooms give the chili a rich umami flavor. I use them a lot in vegetarian recipes, like in these lentil meatballs or this veggie burger. Mushrooms are a fantastic way to make something taste meaty and rich while keeping a plant-based dish. Once the mushrooms and onions are cooked, we add crushed tomatoes and scrape the bottom of the pan to lift any bits stuck to the bottom (there’s lots of flavor there). Dried beans and some water go in next, and it’s hands-off cooking from there. The chili takes 2 ½ to 3 hours on the stove and 6 to 7 in a slow cooker. For a faster version, use canned beans. By using canned or previously cooked beans, you can dramatically cut the cooking time to 30 minutes. See the recipe tips below for how to do it. For more chili recipes, see our best homemade chili (made with beef), easy turkey chili, or this vegetarian chili (made with quinoa and black beans). 1 medium onion, finely chopped 4 ounces mushrooms, finely chopped 4 garlic cloves, minced 1 ½ tablespoons chili powder, try homemade chili powder 1 teaspoon ground cumin 1 teaspoon fine sea salt, plus more to taste 2 chipotle peppers in adobo sauce, finely minced, use more for a spicier chili 1 (28oz) can crushed tomatoes 1 ½ cups dried beans, see below for suggestions 4 cups water 1 cup frozen corn 1 teaspoon red wine vinegar 2Add the onion and mushrooms, then cook, stirring occasionally, until the onions are soft and translucent. 3Stir in the garlic, chipotles, chili powder, cumin, and salt. Cook for about a minute. 4Add the tomatoes and use a wooden spoon to scrape any bits stuck to the bottom of the pot. 5Rinse the beans with cool water, drain them, and then add them to the pot with the water. Bring the chili to a boil and cook for one minute. Reduce the heat to a low, gentle simmer then cover with a lid. Cook, stirring occasionally, for 2 ½ to 3 hours. If during cooking the chili seems day, add a little more water. 6When the chili is done, stir in the corn and red wine vinegar. Add additional salt if needed. Cook until the corn is warmed, about 5 minutes, then serve topped with your favorite chili toppings. 2Scrape the onion-tomato mixture into a slow cooker. Rinse the beans with cool water, drain, and then add them to the slow cooker along with 3 ½ cups of water. 3Cook on HIGH for 6 to 7 hours. If the chili seems dry, add a little more water. Add the corn 20 minutes or so towards the end of cooking.
