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5 ingredient bean chilli with rice topped with sour cream and coriander in a white bowl on a light timber background

5 Ingredient Bean Chilli

A cheap, hearty bean chilli made with pantry staples. One pot, filling, and perfect for batch cooking.
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Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Course: Dinner
Cuisine: Mexican
Keyword: bean chilli, budget chilli recipe, cheap dinner recipe, easy bean chilli
Servings: 3 to 4
Author: Kate Brodhurst
Cost: Under $5

Ingredients

  • 1 onion, diced
  • 2 teaspoons crushed garlic
  • 1-2 teaspoons chilli powder (See Note 4)
  • 400g can diced tomatoes
  • 2 x 420g cans beans, drained and rinsed (See Note 2)

you will also need

  • Oil, for cooking
  • Salt and pepper, to taste

to serve

  • Cooked rice

Instructions

  • Heat a drizzle of oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for 30 seconds until fragrant.
  • Add the chilli powder and cook for 1 minute, stirring, so the spices coat the onion and release their flavour.
  • Add the tomatoes, drained beans, and about ⅓ can of water. Stir well to combine, breaking up the tomatoes if needed.
  • Bring to a gentle simmer, then reduce the heat slightly. Cook for 15 to 20 minutes, stirring occasionally, until the chilli thickens and the flavours develop. For a thicker texture, mash a few beans against the side of the pot.
  • If the chilli becomes too thick, add a splash of water to loosen it. Season to taste with salt and pepper. Serve hot with rice or bread and any garnishes you like.

Notes

  1. Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
  2. Rinse the beans well: This removes the tin liquid and gives a cleaner flavour.
  3. Beans: I used a Mexican Style 3 Bean Mix but you can simply use mix of what you maybe already have at home. Kidney beans are classic, black beans are softer, and mixed beans give better texture.
  4. Chilli Powder:  I used a Mexican chilli spice blend by Masterfoods which is medium in heat, but you could use any regular chilli powder. Start with less chilli and add more to suit your taste.
  5. Make it richer: A spoon of tomato paste after cooking the chilli powder off or add a drizzle of oil at the end. Both add depth to the flavour.
  6. Add sweetness if needed: A small pinch of sugar can balance the acidity of the tomatoes. Cheap tomatoes tend to be quite acidic but if using good quality tomatoes, you most likely don't need it.
  7. Great for leftovers: This thickens and tastes better the next day, making it ideal for meal prep.