Simple Red Bean Chili

Simple Red Bean Chili

Serves 8
Dried red kidney beans are a great way to stretch your dollar. Plan ahead to allow soaking time for the dried beans. If you prefer to use canned beans, choose a no-salt-added variety. You'll need about 4 1/2 cups, or 3 (15-ounce) cans.
  • 1 1/2 cup dried kidney beans
  • 1 large yellow onion
  • 2 medium carrots, chopped (about 1 cup)
  • 1 large green bell pepper, cored, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 tablespoon no-salt-added chili powder
  • 1 (28-ounce) can no-salt-added diced tomatoes
  • 1/4 teaspoon sea salt
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Sort through beans and remove and discard any small stones or debris. In a large bowl, cover beans by 3 inches with cold water, cover and set aside at room temperature for 8 hours or overnight.

Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans and set aside.

In a large pot over medium-high heat, bring 1 cup water to a simmer. Add onion, carrots, pepper and garlic and cook about 12 minutes or until onion is translucent and vegetables are beginning to soften. Add chili powder and cook 1 minute, stirring. Add tomatoes and their juices and 4 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes. Add cooked beans and simmer 30 minutes longer to blend flavors. Stir in salt and serve.
Nutritional Info: 
Per Serving: 180 calories (10 from fat), 1g total fat, 160mg sodium, 36g carbohydrates, (12 g dietary fiber, 7g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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