About this recipe
Black beans and kidney beans carry this chilli. The spices bloom in oil first so the pot tastes layered instead of flat.
A longer gentle simmer thickens the sauce and softens the onion. You do not need meat for body when the beans get time to break down a little.
Optional quinoa stirred in at the end adds extra protein and makes leftovers even more filling.
BUILD THE BASE
Step 1
Heat olive oil in a large pot or Dutch oven over medium. Add onion and cook until softened, 5 to 6 minutes, stirring occasionally.
Step 2
Add garlic, chili powder, cumin, and smoked paprika. Cook 45 to 60 seconds over medium until fragrant.
SIMMER
Step 3
Stir in crushed tomatoes, black beans, kidney beans, salt, and 1/2 cup water or broth. Bring to a gentle simmer over medium-high, then reduce to medium-low.
Step 4
Simmer uncovered, stirring every few minutes, until thickened and the flavors meld, 20 to 25 minutes. Add a splash of water if it gets too thick.
FINISH
Step 5
Taste for salt and spice. Stir in cooked quinoa if using and warm 2 minutes over low heat. Serve.
Tips
Make a double batch. It keeps 4 days cold and freezes well in flat containers.
Top with Greek yogurt or chopped cilantro if you want contrast without rewriting the pot.
Swaps
Kidney beansPinto beans
Same drained can size. Softer texture.
QuinoaCooked brown rice
Optional add-in. Similar volume, slightly less protein.
Equipment
large pot or Dutch oven
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