Go Back
+ servings

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.
Course Main Dish
Cuisine American
Keyword 2 way recipe, beef chili, black beans, blackeye peas, chili, Lodge dutch oven, stovetop chili, vegan chili
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 servings
Author Beth of A Meal In Mind


  • 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.