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Hearty Bulk Bean Chili Recipe

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A budget-friendly, comforting chili made with a mix of bulk dried beans, simple spices, and slow simmering for rich, satisfying flavor. Perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 3 cups dried kidney beans, black beans, and pinto beans mix (pre-soaked overnight or quick-soaked)
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 (28 oz) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth or water
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cocoa powder (optional but recommended)
  • Salt and pepper to taste
  • Optional toppings: sour cream, shredded cheese, chopped cilantro, sliced jalapeños

Instructions

  1. Rinse 3 cups (about 600 g) of dried beans and soak them overnight in plenty of cold water (at least double their volume). For a quick soak, bring beans and water to a boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour. Drain and rinse beans before cooking.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 large chopped onion and sauté for about 5 minutes until softened and translucent. Add 4 minced garlic cloves and 1 diced bell pepper, cooking for another 3-4 minutes until fragrant.
  3. Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen flavor. Pour in one 28 oz can of crushed tomatoes and 3 cups vegetable broth. Stir to combine.
  4. Mix in 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon cocoa powder, and salt and pepper (start with 1 teaspoon salt). Add drained beans to the pot and stir well.
  5. Bring chili to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking. Add broth or water if chili becomes too thick.
  6. Taste and adjust seasoning with more salt, chili powder, or a pinch of sugar if needed. Add cayenne or chopped jalapeños for extra heat if desired.
  7. Ladle chili into bowls and top with sour cream, shredded cheese, and fresh cilantro if desired.

Notes

Soaking beans ahead reduces cooking time and improves texture. Use canned beans as a shortcut by adding them in step 4 and reducing simmer time to 20 minutes. For a meat option, add browned ground beef or turkey in step 2 before tomato paste. Chili tastes better the next day as flavors deepen. Keep crushed tortilla chips or cornbread on the side for texture contrast. Pressure cooking is a shortcut option, cooking beans under pressure for about 25 minutes with slightly less liquid.

Nutrition

Keywords: bulk bean chili, budget-friendly chili, vegetarian chili, easy chili recipe, comfort food, bean chili, vegan chili, gluten-free chili

Find it online: https://gleefulfork.com/hearty-bulk-bean-chili-recipe-easy-budget-friendly-comfort-food/