This is a hearty smokey bean chili that I have been making for many years, usually just throwing in ingredients that I have on hand. 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 can also be ready in only 20 minutes.
A note on some of the ingredients:
Black & Kidney beans: I use black beans and kidney beans because that is what our family likes. Other great beans to use would be pinto, navy, white kidney or even chickpeas. To reduce the sodium content and help the beans absorb flavour make sure to drain the cans and rinse them well.
Baked beans: Baked beans in tomato sauce go very well in this recipe. As baked beans usually contain quite a bit of sugar it helps to balance the acidity from the tomatoes. When purchasing baked beans always double check the labels to make sure that the beans are gluten free and vegan if required.
Liquid smoke: Liquid smoke can be purchase in the condiment aisle of the grocery store. Ensure that it is gluten free if needed. A small amount of liquid smoke goes a long way so use sparingly. The liquid smoke helps to add the smokey flavour to the chili however if you don’t have any it can be omitted.
How the smokey bean chili is made:
Finely chop the onion and garlic. Open all of the cans and rinse any beans that need to be rinsed.
In a large pot heat the oil over medium heat and add in the onion. Saute the onion until it begins to become soft and translucent. Add in the garlic and spices and stir for 30 seconds until everything becomes fragrant.
Add in the crushed tomatoes, beans and liquid smoke. I also like to add about a half cup of water at this point, pouring the water into the empty crushed tomato can to get the last of the tomatoes out. Give everything a good stir and put a lid on it. Bring the chili to a low boil over medium high heat, stirring occasionally. Once the chili has begun to boil reduce the heat to medium low and let it simmer on the stove for 20 to 60 minutes.
Alternatively the chili can be made in the slow cooker by adding all of the ingredients at once and set it on low for 5 to 6 hours.
Some of our favourite ways to top the smokey bean chili are with cheese, cashew sour cream or tortilla chips.
Enjoy!
Smokey Bean Chili
This is a hearty bean chili that is filling and great for a crowd or leftovers
8
servings10
minutes40
minutes230
kcal0
minutesKeep the screen of your device on
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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