You asked for it! Every time I post a behind-the-scenes clip of me cooking this chili on my instagram stories I get a lot of requests for the recipe so I finally measured everything for you guys. Its nothing fancy, but is so good and comforting. If you cook the beans ahead of time or use canned beans it is also pretty quick to put together for a simple weeknight supper.
We eat this all year long and it’s good over rice for a more filling meal or also to use the leftovers as taco filling. You can swap out the veggies for other kinds but this is my favorite combo for chili. I used kidney beans but you can use pinto or black beans or a mix of beans. If you cook your beans from scratch save the cooking liquid for this recipe. But it’s perfectly fine to use canned beans if that’s you jam; just use plain tap water instead.
To cook beans from scratch, soak dried beans overnight. Strain and rinse soaked beans and add them to a deep saucepan or pot. Cover beans with about 2-3 inches of water and add a pinch of kosher salt. Bring to a boil and reduce to a low rolling simmer. Cover the pot and cook until beans are tender, about 1 hour. Check them periodically and add more water if it gets to low before beans are fully cooked. If not using them right away, allow them to cool in the cooking water. This will help to prevent the skins from splitting.
Full recipe after the jump…
Prop Love: Cheese board by Sweet Gum Co. Napkins by Coyuchi.