Easy Bean Chilli Recipe

This Easy Bean Chilli is the ultimate comfort food that also happens to be budget-friendly and lightning-fast to whip up on a busy night. It’s fragrant with warming spices, loaded with two kinds of hearty beans, and bubbling with tomato richness. Whether you’re cooking for a weeknight dinner, prepping lunches for the week, or need a meal that everyone in the family can tailor to their own tastes, you’ll love this flexible dish. The easy prep and gentle simmer come together for a crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple pantry staples can transform into a vibrant, flavor-packed Easy Bean Chilli. Each ingredient adds its own spark — from bold spices to silky tomatoes — and together they create a chunky, robust chilli that’s simply irresistible. Here’s what you’ll need, with tips on how each star ingredient brings its magic.

• Red onion: Finely diced for a dash of sweetness and a pop of color in every spoonful.
• Chopped tomatoes (400g can): The backbone of the sauce, offering tang and a bright tomato base.
• Vegetable stock cube: Deepens the savory flavor without overpowering the beans or spices.
• Garlic powder/granules (3 tsp): Delivers a mellow, aromatic hit that lifts the whole pot.
• Smoked paprika (1 tsp): Adds a gentle smokiness that gives this chilli its signature depth.
• Ground cumin (1 1/2 tsp): Earthy, warm notes that pair perfectly with beans and tomatoes.
• Mild chilli powder (1/2 tsp): A measured touch of heat for just the right amount of tingle.
• Dried oregano (1 tsp): Infuses a hint of herby fragrance that ties all the other flavors together.
• Maple syrup or brown sugar (1 tbsp or 1 tsp): A little sweetness smooths out the tartness from the tomatoes — use whichever you have on hand.
• Red kidney beans (1 tin, drained & rinsed): A classic bean choice, adding bite and gorgeous color.
• Black beans (1 tin, drained & rinsed): Soft, creamy texture that makes the chilli deliciously hearty.
• Salt & pepper, to taste: Essential for balancing and bringing out all the natural flavors.

How to Make Easy Bean Chilli

Step 1: Sauté the Onion

Start by heating a splash of water or a little oil in a large pan over medium heat. Toss in your finely diced red onion and let it cook gently, stirring occasionally. You want the onion to become soft and translucent, which should take about 6 minutes. This step lays down a sweet, aromatic base for your Easy Bean Chilli, so don’t rush it!

Step 2: Build the Tomato Base

Next, pour in the can of chopped tomatoes, then fill the empty tomato can with water (almost to the top) and add that to the pan. Crumble in the vegetable stock cube and give everything a good stir. If you like a smoother sauce, grab your hand blender and blitz the tomato mixture until it’s lovely and smooth. This tiny trick can make your chilli extra velvety.

Step 3: Spice It Up

Now it’s time to layer in the spices and sweetness. Sprinkle in the garlic powder, smoked paprika, ground cumin, mild chilli powder, and dried oregano. Add the maple syrup or brown sugar for a perfectly balanced flavor. Stir well to evenly distribute all those delicious seasonings before you add the beans.

Step 4: Add the Beans

Tip both your red kidney beans and black beans (make sure they’re drained and rinsed) into the pan. Stir everything together so the beans are nestled into that spicy, tomatoey sauce. If you love a heartier texture, don’t worry if some beans stay whole while others get a little mashed during mixing—this adds great body to the final chilli.

Step 5: Simmer and Finish

Bring your Easy Bean Chilli to a vigorous bubble on high heat, then lower the temperature so it simmers gently. Let it cook for 30 minutes, uncovered, until the sauce has thickened and all the flavors mingle together. Taste and season with salt and pepper as needed. Now, get ready—the chilli is ready to serve!

How to Serve Easy Bean Chilli

Garnishes

Don’t underestimate the power of a few simple garnishes. A dollop of creamy avocado, a scattering of fresh cilantro, or even a sprinkle of sliced scallions can elevate your bowl of Easy Bean Chilli. For extra zest, try a squeeze of fresh lime or a handful of sweetcorn tossed on top. The bright colors and fresh flavors are the perfect contrast to the rich, spiced chilli.

Side Dishes

Classic white or brown rice is a match made in heaven with this chilli, soaking up all that flavorful sauce. If you want something even heartier, serve your Easy Bean Chilli over baked potatoes or with fluffy quinoa. Cornbread, tortilla chips, or grilled flatbread are also fantastic for scooping up every last spoonful.

Creative Ways to Present

Why not serve the chilli in roasted sweet potato halves for a fun twist? Or, turn it into a nacho topping for sharing with friends—just layer over crispy tortilla chips and melt a little cheese under the broiler. For a fun family dinner, create a chilli bar with toppings and sides so everyone can build their own bowl just the way they like it.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Bean Chilli keeps beautifully in an airtight container in the fridge for up to four days. The flavors deepen and meld as it sits, making each bite even more delicious the next day. Just be sure to let the chilli cool to room temperature before transferring it to the fridge.

Freezing

This chilli is a freezer superstar! Let it cool completely before scooping into freezer-safe containers or resealable bags, then label and freeze for up to three months. Portioning it out before freezing makes it super easy to reheat single servings on demand.

Reheating

To reheat, simply tip your chilled or thawed chilli into a saucepan and warm gently on the stove over low heat, stirring often. If it looks a bit thick, add a splash of water until it reaches your preferred consistency. You can also reheat individual portions in the microwave, just be sure to stir halfway through so it heats evenly.

FAQs

Can I use different types of beans?

Absolutely! While red kidney beans and black beans make a wonderful combo in Easy Bean Chilli, feel free to swap in pinto beans, chickpeas, or cannellini beans if that’s what you have on hand. Mixing it up adds variety and works beautifully.

Is the chilli spicy?

This recipe is gently spiced, not fiery. If you prefer more heat, add a pinch of cayenne or a diced fresh chilli along with the spices. Want it even milder? Just use less chilli powder or swap for a sweet paprika.

Can I make Easy Bean Chilli in advance?

Yes, and it’s actually even tastier after a day or two in the fridge, as the flavors blend together even more. Perfect for meal prepping or entertaining!

Is it possible to cook this in a slow cooker?

Yes, you can! Sauté the onion first for best flavor, then place everything in your slow cooker and cook on low for 4-6 hours. It’s wonderfully forgiving and comes out rich and thick every time.

How can I make this Easy Bean Chilli more filling?

Stir in some cooked lentils, bulgur wheat, or diced sweet potato for an even heartier bowl. These additions soak up the flavors and give the chilli a lovely, satisfying texture.

Final Thoughts

Once you try this Easy Bean Chilli, you’ll see why it’s my go-to for effortless, comforting eats. It’s bursting with flavor, endlessly customizable, and perfect for sharing with your favorite people. Give it a shot—your weeknight dinners just got way more exciting!

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