Red bean chili

4
1
1
Smartpoints value per serving
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

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

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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