Two-bean chili 2 ways is packed full of savory vegetables, favorite chili spices, and hearty beans. It’s a classic chili, nothing fancy, but a favorite for a game day or a comfort-food dinner.
This 2-ways recipe starts out as a vegan meal. Then, divide it according to the number of diners, and add gently simmered ground beef to the portion for your meat-eaters.
One recipe two ways
Are you cooking for both carnivores and vegans or vegetarians in your house? If so, isn’t it nice to have meals that can serve for both with almost no extra effort? This one can.
It’s a classic, bean-rich chili that could be ready in an hour, but gets better and better with slow simmering. It’s fantastic the next day!
Stovetop chili is my favorite!
Though I’ve made chili in my Instant Pot and in my slow-cooker, I think the consistency of the sauce is the best when made in a cast-iron Dutch oven. The beans provide enough starch to thicken this sauce without adding any flour.
When the sauce is simmered, it caramelizes just a bit, and all the flavors get concentrated. Wow!
This version is beany enough not to need rice, but is wonderful with it too!
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Other chili and stew recipes you may enjoy:
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Kitchen items used in two-bean chili 2 ways
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Two-Bean Chili -- 2 Ways
Two-bean chili -- 2 ways is packed full of savory vegetables, favorite chili spices, and hearty beans. It's a favorite for a game day or a comfort-food dinner. This recipe starts out as a vegan meal, then meat is added for the carnivores.
Servings 6 servings
- 2 teaspoons extra-virgin olive oil
- 1 large yellow onion coarsely chopped
- 1 green bell pepper coarsely chopped
- 1/2 yellow bell pepper coarsely chopped
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 15-ounce can tomato sauce or diced tomatoes, slightly pureed using a stick mixer
- 1 cup bone broth or vegetable broth
- 1 1/2 cups cooked blackeyed peas see note
- 1 1/2 cups cooked black beans
- 1 pound browned lean ground beef
- chopped fresh cilantro and sliced green onions for garnish
- dairy or non-dairy sour cream for garnish optional
- Heat oil in a large soup pot or Dutch oven over medium heat.
- Add onion and garlic and cook, stirring frequently, until onion is translucent, about 5 minutes.
- Stir in chopped bell peppers and cook, about 3 minutes more.
- Add chili powder, oregano, cumin and coriander and cook, stirring constantly, for 1 minute.
- Add tomato sauce or puree, broth and beans. Stir to combine.
- Bring to a boil, lower the heat to low, cover and simmer, stirring often, until flavors have melded and sauce is thickened and bubbly, about 30 minutes.
- Divide the mixture into two portions. Add the browned ground beef to one portion and stir.
- Simmer on low heat for 10 minutes to allow the flavors to meld.
- Stir in cilantro, if desired, or top with garnishes.
- Ladle chili into bowls and serve.
1 1/2 cups of beans is the amount in one 15-ounce can. Or the amount obtained if you pressure-cook 1/2 cup of dry beans in an Instant Pot.
Please pin for later!