Delicious & Simple Chili

This vegetarian chili proves you don’t need ground beef to build a pot of chili with real body. Dark red kidney beans and crushed tomatoes do all the work, simmered for an hour until everything melds into a thick, smoky stew.

The ingredient list is short on purpose. Onion and green bell pepper sauteed in olive oil form the aromatic base, then three cans of crushed tomatoes and two big cans of kidney beans go in with chili powder and salt. That’s it. The long simmer concentrates the flavors and thickens the broth naturally as the tomatoes cook down.

A tablespoon of sugar is listed as optional, but it’s worth adding. It rounds out the acidity from all those tomatoes without making the chili taste sweet.

Chef Tips

• Drain and rinse the kidney beans to reduce sodium and remove the starchy canning liquid that can make chili gummy.
• Start with 3 tablespoons of chili powder and taste after 30 minutes. You can always add more, but you can’t take it out.
• Let it simmer with the lid slightly cracked for a thicker chili. Fully covered, it stays more soupy.

Variations

• Add a can of black beans alongside the kidney beans for a two-bean version with more texture.
• Stir in a chipotle pepper in adobo for smoky heat with depth.
• Top with diced avocado, a squeeze of lime, and a dollop of sour cream.