Red bean chili

SmartPoints® value per serving
Total Time
53 min
8 min
45 min
We love this hearty, satisfying chili, which is full of red onions, diced tomatoes, kidney beans, and chili peppers. The taco seasoning and allspice add a subtle sweet and spicy flavor, making for a nice change of pace. Whether you’re making this chili for two people or for a crowd, it’s always worth making extra so you can enjoy it again. This makes about 6 cups of chili, and if it's just the two of you for dinner tonight, you can pack the 4 cups of leftover chili in 2-cup containers and refrigerate it for up to five days; you can also freeze it for up to six months.


Olive oil

2 tsp

Uncooked red onion(s)

1 large, chopped

Garlic clove(s)

3 medium clove(s), minced

Canned diced tomatoes

28 oz

Canned kidney beans

31 oz, 2 (15 1/2-ounce) each, rinsed and drained

Frozen pepper strips

½ pound(s), mixed

Canned chopped hot green chile peppers

2 Tbsp, chopped

Reduced sodium taco seasoning

2 Tbsp, or chili seasoning mix

Ground allspice

½ tsp


  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic and cook, stirring frequently, until golden, 7–10 minutes.
  2. Add tomatoes, beans, bell peppers, chiles, seasoning mix, and allspice; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally until the chili is thickened, about 30 minutes. Yields 1 cup per serving.