Red Bean Chili

Total Time
53 min
8 min
45 min
Whether you’re making chili for two people or a crowd, it’s always worth making extra so you can enjoy it again.


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 chili 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.


This makes about 6 cups of chili and if it is just the two of you, you can pack the 4 cups of leftover chili in 2-cup containers and refrigerate for up to five days or freeze for up to six months. Allspice adds a subtle sweet and spicy flavor, making for a nice change of pace.

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