Kidney Bean Pepper Chili

Hearty bean chili with sweet peppers and a rich tomato base. A little mashed bean thickens the chili without extra starch.

Why you’ll love this recipe

• Hearty bean chili with sweet peppers and a rich tomato base.
• A little mashed bean thickens the chili without extra starch.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned kidney beans, drained
• 1 14-oz can canned tomatoes
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 tsp chili powder
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Use cooked canned kidney beans, never raw or soaked-only beans for this quick recipe. Heat oil in a saucepan.

2. 02

   Soften onion and pepper over medium for 6 minutes

   Soften onion and pepper over medium for 6 minutes.

3. 03

   Stir in chili powder, canned tomatoes and drained beans

   Stir in chili powder, canned tomatoes and drained beans. Simmer 15 minutes, stirring occasionally.

4. 04

   Bring it together

   Mash a spoonful of beans into the sauce and simmer 2 minutes more.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

A little mashed bean thickens the chili without extra starch.

Make it your own

Use canned black beans instead of kidney beans.

What to serve with it

Ladle into warmed deep bowls, dividing the solids evenly before adding the broth. Toasted bread is an optional side and is not included in the ingredient match.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.