Bean Chili Recipe (Ready in 65 Min)

Crushed tomatoes, red kidney beans and black beans come together in this vegan — 65 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, the ingredients are plant-based.

How to make it

Dice the onion and both bell peppers and mince the garlic. Heat the olive oil in a large pot over medium heat and cook the onion and peppers for 6 to 8 minutes until softened.
Add the garlic, chili powder, cumin and smoked paprika and stir for about 1 minute until fragrant.
Stir in the tomato paste and cook for another minute, then add the crushed tomatoes and the vegetable broth.
Drain and rinse the kidney beans and black beans, then stir them into the pot and bring everything to a gentle boil.
Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili has thickened and the flavors have melded.
Season with salt and pepper to taste and serve hot, topped as desired.

You'll use: Large pot · Saucepan

Tips & common questions

How long does Bean Chili take to make?

About 65 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Bean Chili vegan?

Based on its ingredients, this recipe contains no meat, fish, dairy or egg, so it looks vegan-friendly. Always double-check labels on packaged items.