Kidney Bean-Corn Chili

A meatless chili that’s thick and satisfying without relying on any meat substitutes. The secret is mashing one cup of the kidney beans before adding them to the pot. Those mashed beans dissolve into the broth and create a velvety body that makes the chili taste slow-simmered even though it’s done in an hour.

Sweet corn kernels pop against the earthy beans and add brightness to every spoonful. The tomato paste gives you concentrated tomato flavor without watering the chili down the way canned tomatoes would. Sauteing the green pepper with the onion and garlic first builds a smoky-sweet base that the chili powder, cumin, and oregano layer onto.

Simmer it until thick, not watery. That half-hour simmer reduces the liquid and concentrates everything. If it’s still too thin, keep it going a few more minutes with the lid off.

Pro Tips

• Use the bean cooking liquid instead of water if you cooked the beans yourself. It’s loaded with flavor and starch that helps thicken the chili
• Mash the beans with a fork or potato masher right in a measuring cup before adding
• Taste and adjust the chili powder toward the end. A full teaspoon is mild, so add more if you want real heat

Variations

• Add a can of diced fire-roasted tomatoes for a smokier, saucier version
• Stir in a diced sweet potato with the liquid for extra body and natural sweetness
• Top with shredded cheddar, diced avocado, and a handful of crushed tortilla chips