Red Bean Chili
- Total Time
Whether you’re making chili for two people or a crowd, it’s always worth making extra so you can enjoy it again.
olive oil2 tsp
uncooked red onion(s)1 large, chopped
garlic clove(s)3 clove(s), medium, minced
canned diced tomatoes28 oz
canned kidney beans31 oz, 2 (15 1/2-ounce) each, rinsed and drained
frozen pepper strips½ pound(s), mixed
canned chopped hot green chili peppers2 Tbsp, chopped
reduced sodium taco seasoning2 Tbsp, or chili seasoning mix
ground allspice½ tsp
- 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.
- 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.