Smokey Bean Chili

A hearty chili that is great for leftovers

This is a bean chili that I have been making for many years, usually just throwing in ingredients that I have on hand. It is one of my husband’s favourite meals and whenever I am making the list for meals for the week chili is always requested, even in the middle of summer. The recipe uses many pantry staples and makes a large amount so it is an easy meal for a crowd. As always, double check that your ingredients are gluten free if need be. The chili tastes best if simmered for an hour (or made in the slow cooker) but if you only have 20 minutes to wait because someone has an extra curricular activity to go to then it is still good!

The only chopping that you need to do for the chili is the onion and garlic. The rest is just spices and canned goods which saves time and some money. I use a half cup of water to thin out the tomatoes and recommend adding the water to the empty can to get the last bit of tomatoes from the can.

Some of our favourite ways to top the chili are with cheese, cashew sour cream or tortilla chips!

Smokey Bean Chili

Recipe by Jessica

0.0 from 0 votes

This is a hearty bean chili that is filling and great for a crowd or leftovers

Course: DinnerDifficulty: Beginner

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Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

230

kcal

Total time

0

minutes

Cook Mode

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Ingredients

• 1/2 cup onion, diced

• 2 cloves garlic, diced

• 1 tbsp tbsp olive oil

• 1 can kidney beans, drained and rinsed (540 ml)

• 1 can black bleans, drained and rinsed (540 ml)

• 2 cans baked beans in tomato sauce, (398 ml each)

• 1 can crushed tomatoes (796 ml)

• 1 1/2 tbsp chili powder

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp liquid smoke

Directions

• In a large pot over medium heat, heat the oil.
• Add in the onion and stir, cook until the onion is beginning to turn translucent.
• Add in the salt and garlic and stir. Cook for 30 seconds. Add in the spices, stir and cook for another 30 seconds.
• Add in the beans, crushed tomatoes and 1/2 cup of water. (Add the water to the empty can from the crushed tomatoes first to get the rest of the tomatoes out of the can)
• Increase the heat slightly, cover, and bring the chili to a boil, stirring occasionally.
• Once the chili has started to boil turn the heat down to medium low and let simmer for 10 to 40 minutes.
• Slow cooker method
• If you would like to make this chili in a slow cooker simply mix all the ingredients minus the oil into a large slow cooker. Set on low for 5 to 6 hours.

Notes

• You can add many different toppings to the chili or eat it with gluten free tortilla chips. I recommend topping it with my cashew sour cream.
• 
  Nutritional values are a rough estimate.

Nutrition Facts

• Total number of serves: 8
• Calories: 230kcal
• Carbohydrates: 42.9g
• Protein: 12g
• Fat: 1.6g
• Saturated Fat: 0.4g
• Cholesterol: 0mg
• Sodium: 996mg
• Potassium: 563.6mg
• Fiber: 13.2g
• Sugar: 7.8g

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