Beans are the ultimate kitchen heroes, offering endless possibilities for hearty, wholesome meals. This collection of 25 Best Bean Recipes brings together creamy textures, bold flavors, and satisfying bites that will delight your taste buds.
From smoky chili to zesty salads, each dish is a celebration of versatility and nutrition, perfect for busy weeknights or leisurely weekends. With just 10 minutes of prep and 35 minutes of cooking, you’ll have a delicious, protein-packed meal on the table in under an hour.
Whether you’re craving the comforting warmth of a slow-simmered stew or the fresh crunch of a vibrant bean salad, these recipes deliver. Rich, earthy flavors mingle with bright herbs and spices, creating dishes that are as nourishing as they are flavorful.
Dive into this treasure trove of recipes and discover how beans can transform your meals into something truly special. It’s time to embrace their creamy, hearty goodness and make every bite unforgettable.
Ingredients for the Best Bean Chili
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1½ cups cooked pinto beans, drained and rinsed (or substitute black beans)
- 1½ cups cooked kidney beans, drained and rinsed
- 1 cup water or broth (vegetable or chicken broth works well)
- 3 chipotle peppers from a can of chipotles in adobo, diced (adjust for spice preference)
- 3 tablespoons adobo sauce (from the same can)
- 1 cup corn kernels (fresh or frozen)
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
- Topping options: Avocado or guacamole, Greek yogurt or sour cream, sliced jalapeño peppers, fresh cilantro, pickled onions
Step-by-Step Instructions
- Heat the oil: In a large pot over medium heat, add the olive oil. Once hot, add the chopped onion, a few pinches of salt, and several grinds of black pepper. Stir and cook until the onion is translucent, about 5 minutes.
- Add aromatics: Stir in the minced garlic and diced red bell pepper. Cook until softened, 5 to 8 minutes, reducing the heat if necessary to prevent burning.
- Combine ingredients: Add the fire-roasted tomatoes, pinto beans, kidney beans, water or broth, diced chipotle peppers, adobo sauce, corn, salt, and a few more grinds of black pepper. Stir well to combine.
- Simmer: Cover the pot, reduce the heat to low, and let the chili simmer for 25 minutes, stirring occasionally. The chili is ready when it has thickened to your desired consistency.
- Finish with lime juice: Stir in the fresh lime juice and taste. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the chili into bowls and top with your favorite toppings, such as avocado, Greek yogurt, jalapeños, cilantro, or pickled onions. Serve with lime wedges on the side.
Creative Topping Ideas to Elevate Your Chili
Take your chili to the next level with these delicious topping options! Try creamy avocado slices or a dollop of guacamole for richness. Add a tangy kick with pickled onions or a sprinkle of fresh cilantro. For a spicy twist, top with sliced jalapeños or a drizzle of hot sauce. Don’t forget a spoonful of Greek yogurt or sour cream to balance the heat!
Perfect Pairings: What to Serve with Your Chili
This hearty chili pairs beautifully with a variety of sides. Serve it with warm cornbread or tortilla chips for dipping. For a lighter option, try a crisp green salad or steamed rice. If you’re hosting a crowd, set up a toppings bar with all the fixings so everyone can customize their bowl!
Storage and Reheating Tips for Leftover Chili
Store your chili in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. To reheat, warm it on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until heated through. Add a splash of water or broth if it thickens too much during storage.
Quick Time-Saving Hacks for Busy Cooks
Short on time? Use pre-chopped onions and minced garlic from the store to save prep time. Opt for canned beans instead of cooking them from scratch—just rinse and drain! If you’re using frozen corn, there’s no need to thaw it beforehand—it’ll cook perfectly in the chili.
Recipe Variations to Mix It Up
Feel free to customize this chili to suit your taste! Swap the pinto and kidney beans for black beans or chickpeas. Add ground turkey or beef for a meaty version. For extra veggies, toss in zucchini or sweet potatoes. Adjust the spice level by adding more or fewer chipotle peppers—it’s your chili, your way!
25 Best Bean Recipes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1½ cups cooked pinto beans, drained and rinsed
- 1½ cups cooked kidney beans, drained and rinsed
- 1 cup water or broth
- 3 chipotle peppers from a can of chipotles in adobo, diced
- 3 tablespoons adobo sauce *
- 1 cup corn kernels, fresh or frozen
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
Topping options
- Avocado or Guacamole
- Greek yogurt or sour cream
- Sliced jalapeño peppers
- Fresh cilantro
- Pickled Onions
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
- Add the tomatoes, pinto beans, kidney beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
- Stir in the lime juice and season to taste. Serve with desired toppings.