Classic Tomato and Bean Chili
A rich, simmered chili featuring tomatoes, beans, and warming spices, made in a single pot for a hearty, no-fuss meal. This american-inspired one pot (vegetarian) ready in about 45 minutes pairs tablespoon olive oil, large, diced onion, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tablespoon olive oil
- 1 large, diced onion
- 2 stalks, diced celery
- 2, diced carrot
- 3 cloves, minced garlic
- 28 ounces crushed tomatoes
- 15 ounces, drained and rinsed kidney beans
- 15 ounces, drained and rinsed black beans
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- to taste salt
- to taste black pepper
- 1 tablespoon tomato paste
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat; add the diced onion, celery, and carrots, and cook for 5 minutes until softened.
- Step 2: Stir in the minced garlic and cook for 1 minute until fragrant, then add the 28-ounce crushed tomatoes, drained kidney beans, drained black beans, 1 cup vegetable broth, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1 tablespoon tomato paste.
- Step 3: Bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Step 4: Season with salt and black pepper to taste before serving.
Frequently asked questions
How long does Classic Tomato and Bean Chili take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Tomato and Bean Chili?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoon olive oil from drying out.
Can I substitute ingredients in Classic Tomato and Bean Chili?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Tomato and Bean Chili for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Classic Tomato and Bean Chili vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The chili was hearty and flavorful. I added a bit of cumin for extra depth, but it was great as is.
- ★★★★★
A great comfort food recipe. The spices balanced well with the tomatoes and beans. Made it for a dinner party and everyone asked for the recipe.
- ★★★★★
This chili is a hit with my family! The tomato and bean combo is perfect, and it was so easy to make in one pot.
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