The best part about our Double Bean Chili is how deeply flavorful it is. The next best thing is how incredibly easy it is to prep and make. You gotta love a meal that takes only 10 minutes prep. This easy chili dinner is a mostly hands-off endeavor is done in under and hour.
This dish is a compilation of simple, low-calorie, fresh ingredients. White cannellini beans and red pinto beans paired with a spice blend that could knock the socks of a fireman. Don’t get us wrong this is not firehouse chili, but a deeply rich, flavorful blend of ingredients that could satisfy a Fire Chief. If it’s five-alarm chili you’re looking for, pump up the spice increase the cumin and chili powder to your liking.
Double Bean Chili
This easy Double Bean Chili made with bell pepper, garlic, and two types of beans is a mostly hands-off endeavor is done in under an hour.
- 2 tsp. olive oil
- 1 medium onion chopped
- 1 medium green bell pepper chopped
- 4 cloves garlic crushed
- 1 (28-oz.) can crushed tomatoes
- 1 (15-oz.) can pinto beans drained, rinsed
- 1 (15-oz.) can white (cannellini) beans drained, rinsed
- 1 Tbsp. ground chili powder or to taste
- ½ tsp. dried oregano
- ½ tsp. ground cumin
- ¼ tsp. sea salt or Himalayan salt
Heat oil in medium saucepan over medium-high heat.
Add onion and bell pepper; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add tomatoes, beans, chili powder, oregano, cumin, and salt. Bring to boil, stirring occasionally. Reduce heat to medium-low; cook, covered, stirring occasionally, for 30 minutes.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photo by Amanda Meixner