Every now and then, we all crave a bowl of something hearty, spicy, and utterly comforting. This one pot chili with beans is your ticket to flavor town, with minimal cleanup and maximum taste. Let’s dive into why this recipe is a game-changer for busy weeknights or lazy weekends.
Why This Recipe Works
- Minimal Cleanup: Everything cooks in one pot, meaning less time washing dishes and more time enjoying your meal.
- Flavor Depth: A combination of spices, tomatoes, and beans creates a rich, complex flavor profile that improves as it sits.
- Versatility: Easily adaptable to include your favorite proteins or veggies, making it a perfect fridge cleaner.
- Meal Prep Friendly: This chili tastes even better the next day, making it ideal for meal prep or leftovers.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (or turkey for a lighter version)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup water or beef broth
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Can opener
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in your large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This builds a flavor base that’s essential for a great chili. Tip: Don’t rush this step; letting the onions cook slowly brings out their natural sweetness.
Step 2: Brown the Meat
Add the ground beef to the pot, breaking it apart with your wooden spoon. Cook until it’s no longer pink, about 7 minutes. For extra flavor, consider browning the meat in batches to avoid steaming. Drain any excess fat if necessary.
Step 3: Add the Beans and Tomatoes
Stir in the kidney beans, black beans, and crushed tomatoes. The combination of beans adds texture and protein, making the chili more satisfying. Tip: For a thicker chili, you can mash some of the beans before adding them.
Step 4: Season and Simmer
Mix in the chili powder, cumin, paprika, salt, and pepper. Pour in the water or beef broth to reach your desired consistency. Bring the chili to a simmer, then reduce the heat to low. Let it cook uncovered for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors meld.
Step 5: Adjust and Serve
Taste and adjust the seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or green onions. Tip: Letting the chili sit for 10 minutes before serving allows the flavors to deepen even further.
Tips and Tricks
For those looking to elevate their chili game, consider these advanced tips. First, toasting your own chili peppers and grinding them into powder can add a depth of flavor store-bought powders can’t match. Second, a splash of beer or coffee in the cooking liquid introduces a rich, complex bitterness that balances the sweetness of the tomatoes. Lastly, adding a small piece of dark chocolate towards the end of cooking can round out the flavors beautifully, adding a subtle richness that’s hard to pinpoint but impossible to ignore.
Recipe Variations
- Vegetarian Version: Skip the meat and add more beans or a meat substitute like textured vegetable protein (TVP) or lentils.
- Spicy Kick: Add diced jalapeños or a teaspoon of cayenne pepper for those who like it hot.
- Smoky Flavor: Incorporate smoked paprika or a chipotle pepper in adobo sauce for a smoky dimension.
- Sweet Twist: A tablespoon of brown sugar or maple syrup can balance the heat for those with a sweeter palate.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! After browning the meat and sautéing the onions and garlic, transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. This method is perfect for developing deeper flavors with minimal effort.
How can I thicken my chili if it’s too watery?
If your chili is too thin, let it simmer uncovered for a bit longer to reduce. Alternatively, you can mash some of the beans or add a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken it up quickly.
Can I freeze this chili?
Yes, this chili freezes beautifully. Cool it completely before transferring to freezer-safe containers or bags. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
Summary
This one pot chili with beans is a hearty, flavorful dish that’s perfect for any occasion. With simple ingredients, easy preparation, and endless customization options, it’s sure to become a staple in your recipe collection.
