Spicy Texas Bean Chili

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty bowl of smoky chili featuring kidney beans, tomatoes, and a blend of Texan spices for depth of flavor. This Tex-Mex-inspired vegan recipe, ready in about 140 minutes, pairs dried kidney beans, dried black beans, diced tomatoes 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 cup dried kidney beans
• 1/2 cup dried black beans
• 2 cups diced tomatoes
• 1 large onion
• 3 cloves garlic
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil

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Instructions

1. Step 1: Rinse 1 cup dried kidney beans and 1/2 cup dried black beans, then soak in water for 8 hours or overnight. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add 2 tbsp chili powder, 1 tbsp cumin, and 1 tbsp smoked paprika. Stir for 1 minute until the spices are aromatic.
4. Step 4: Add the soaked beans, 2 cups diced tomatoes, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours until beans are tender.
5. Step 5: Season with salt and pepper to taste. Serve hot with avocado slices and a sprinkle of cilantro.