Red bean chili
1
Points® value
Total Time
53 min
Prep
8 min
Cook
45 min
Serves
6
Difficulty
Easy
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.
Ingredients
Olive oil
2 tsp
Red onion
1 large, chopped
Garlic
3 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 diced hot green chiles
2 Tbsp, chopped
Reduced sodium taco seasoning
2 Tbsp, or chili seasoning mix
Ground allspice
½ tsp
