Homemade Chili with Mixed Beans: A Heartwarming Classic
Introduction and Origin
Homemade chili with mixed beans is a comforting, robust dish that has transcended its humble beginnings. Originating from the culinary traditions of the American Southwest, chili is a dish that combines flavorful spices, hearty beans, and often meat, though variations abound. This recipe highlights the versatility and nourishment of mixed beans, making it a satisfying choice for family dinners, potlucks, or meal prepping.
Cultural Significance
Chili holds a cherished spot in American cuisine, especially in states like Texas, where “chili cook-offs” are a celebrated tradition. Over time, vegetarian and bean-inclusive versions have gained popularity as people seek healthier and diverse ways to enjoy this dish. The inclusion of mixed beans adds layers of flavor, texture, and nutritional value while catering to various dietary preferences.
Ingredients Quantity
- Olive oil: 2 tbsp
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Bell peppers (diced): 1 red and 1 green
- Jalapeño (optional, minced): 1 small
- Canned diced tomatoes: 2 (14-oz) cans
- Tomato paste: 2 tbsp
- Vegetable broth: 1 cup
- Canned mixed beans (drained and rinsed): 2 (15-oz) cans
- Corn kernels (optional): 1 cup
- Chili powder: 2 tbsp
- Ground cumin: 1 tsp
- Paprika: 1 tsp
- Oregano: 1 tsp
- Salt and pepper: To taste
- Fresh cilantro (for garnish): 2 tbsp
- Lime wedges (optional): For serving
Optional Additions
- Protein options: Ground turkey, beef, or plant-based meat alternatives
- Spicy kick: Add cayenne pepper or chipotle powder
- Cheesy topping: Shredded cheddar or a dollop of sour cream
- Crunch: Crushed tortilla chips for a delightful texture
Tips for Success
- Adjust spice levels: Tailor the chili powder and jalapeño to suit your heat preference.
- Use fresh beans: If using dried beans, soak and cook them beforehand for the best texture.
- Simmer for flavor: Let the chili simmer longer to deepen the flavors.
- Balance acidity: A pinch of sugar can offset the tanginess of the tomatoes.
- Make it ahead: Chili tastes better the next day as the flavors meld.
Instructions
- Prepare the base:
Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and bell peppers until softened, about 5 minutes. - Add spices:
Stir in chili powder, cumin, paprika, and oregano, allowing the spices to bloom for 1 minute. - Incorporate liquids:
Add the diced tomatoes, tomato paste, and vegetable broth. Stir to combine. - Add beans and vegetables:
Mix in the mixed beans and optional corn kernels. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30–40 minutes. - Adjust seasoning:
Taste and add salt, pepper, or a touch of sugar as needed. - Serve:
Garnish with fresh cilantro and serve with lime wedges or any desired toppings.
Description
This chili is a delightful medley of flavors and textures. The beans bring creaminess, while the peppers add a subtle crunch. The spices provide a warming kick, balanced by the sweetness of corn (if used) and the brightness of lime.
Nutritional Information (Per Serving, Approximate)
- Calories: 250
- Protein: 12g
- Carbohydrates: 40g
- Fat: 6g
- Fiber: 10g
- Vitamin C: 40% of RDA
- Iron: 15% of RDA
Conclusion and Recommendation
Homemade chili with mixed beans is a dish that embodies comfort, versatility, and healthful eating. It’s an excellent choice for a nourishing weeknight meal or a meal prep staple. Whether you’re enjoying it with cornbread or over rice, this chili is sure to warm your heart and soul.
Embracing Healthful Indulgence
Incorporate this recipe into your rotation to savor a balance of indulgence and nutrition. The mix of beans delivers plant-based protein and fiber, while the medley of vegetables and spices adds vibrant flavors. With a few tweaks, you can tailor it to suit any dietary preference, ensuring everyone at the table leaves satisfied.