This Chili Beans Recipe is super easy to make, budget friendly, beats any chili beans from the can in seconds and is packed with flavor. Make it ahead or in bigger batches for meal prep. A keeper you can count on for under 20 minute meals that you and your family want to eat any day.
All these are vegan and really delicious plus so simple to make. Looking for more dinner ideas that the whole family will love? Feel free to use the search bar or check out my list of Dinner Recipes.
You can be sure with my Chili Beans Recipe that it is hearty, satisfying, texture perfect, filling, protein rich, affordable, and seriously delicious.
What’s in this chili seasoning
Getting the perfect taste for these beans depends on putting the right ingredients together for the seasoning. I make my own one – so much better than the prepared version.
To make it, you need only:
- fresh garlic + garlic powder
- chili powder
- smoked paprika
Do you drain beans for chili
This question keeps popping up all the time. For me, it depends on what texture I want to achieve.
Usually I do drain beans from a can. The exception are when I aim for a thicker mixture.
The bean brine functions also as a thickener. So if you take a look at my Instant Pot Chili, you will see that I added the bean liquid.
What you need for this homemade chili beans:
Now that these questions are out of the way, let’s focus on the actual Chili Beans Recipe.
You will need:
- chili seasoning (fresh garlic, garlic powder, cumin, chili powder smoked paprika)
- chilis or jalapenos
- kidney beans
- tomato sauce
How to make chili beans
Heat a bit of oil or vegetable broth for oil-free cooking in a pot. Add garlic, chilis or jalapenos and fry them for 2 minutes. After that give the chili seasoning (cumin, smoked paprika and garlic powder). Finally cook everything for around 10 minutes on medium. Season with a pinch of salt and pepper, divide on plates or bowls.
These Chili Beans are delicious on their own, but you can serve them over rice as well. So easy for dinner, lunch, meal prep, make ahead and so much more.
Note I like my meals spicy and full of flavor. As you can see in the step-by-step pictures, I even left the seeds of the chilis and jalapenos in for more flavor. But please make sure to adjust this to your own taste.
Can I freeze these?
Yes you can make big batches of these chili beans and freeze them.
They will stay fresh in the freezer for almost 6 months, also in fridge for 4 days. Which makes it so easy and great for quick lunch ideas for work, just as these 10 Best Easy Vegan Work Lunch Recipes.
Variation slow cooker chili beans:
Simply add all the ingredients in your slow cooker and be happy and glad to set the time when it should be done. Back at home you can be sure to have a keeper on your table.
Love seeing all your remakes.
- 2 15 oz cans kidney beans, drained
- 1 heaping cup tomato sauce
- 2 fresh chilis or jalapenos, sliced
- chili seasoning (3 cloves minced garlic, 2 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chili powder, 1 tsp cumin)
- salt, pepper to taste
- Heat a bit of oil or vegetable broth for oil-free cooking in a pot. Add garlic, chilis or jalapenos and fry them for 2 minutes.
- After that give the chili seasoning (cumin, smoked paprika and garlic powder).
- Finally cook everything for around 10 minutes on medium. Season with a pinch of salt and pepper, divide on plates or bowls.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 193Total Fat: 1.6gSaturated Fat: 0.3gTrans Fat: 0gUnsaturated Fat: 0.5gCholesterol: 0mgSodium: 302mgCarbohydrates: 33.9gFiber: 8.8gSugar: 8.4gProtein: 11.7g