Red bean chili
1
Points®
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
Instructions
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.
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