Chili Bean Recipe - Kosher 

Servings

6 servings

Yield

Approximately 8 cups of chili

Prep Time

15 minutes

Cook Time

45 minutes

Difficulty

Easy

Preferred Cooking Vessel

Heavy-bottomed soup pot or Dutch oven

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Ingredients (Kosher)

Base Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

2 medium carrots, diced (optional for sweetness and texture)

Beans & Tomatoes

1 can (15 oz) red kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

1 cup water or vegetable broth (ensure kosher certification)

Seasoning Blend

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon kosher salt (more to taste)

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

Garnishes (Optional, Must Be Kosher-Certified)

Sliced scallions

Fresh cilantro

Kosher-certified shredded cheese or pareve cheese alternative

Avocado slices

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Instructions

1. Prepare Aromatics

Heat olive oil in a heavy pot over medium heat. Add onion, bell pepper, and carrots. Sauté for 6–8 minutes until softened.

2. Add Garlic & Spices

Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Cook for 1 minute to bloom the spices.

3. Add Beans & Tomatoes

Add the kidney beans, black beans, crushed tomatoes, tomato sauce, and water or vegetable broth. Stir to combine.

4. Simmer

Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 30–35 minutes, stirring occasionally.

5. Adjust Seasoning

Taste and adjust salt, pepper, or chili powder as desired.

6. Serve

Ladle into bowls and garnish as desired.

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Nutritional Information (Approximate per Serving)

Calories: 290

Protein: 14 g

Carbohydrates: 47 g

Dietary Fiber: 14 g

Fat: 6 g

Saturated Fat: 1 g

Sodium: 720 mg

Added Sugar: 0 g

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Dietary Adaptations

Gluten-Free: Recipe is naturally gluten-free; ensure broth and canned goods are labeled gluten-free and kosher.

Vegan (Pareve): Entire recipe is vegan as written. Use pareve garnishes only.

Low-Sodium: Use no-salt-added beans and tomatoes; reduce or omit added salt.

Spice-Sensitive: Remove cayenne and reduce chili powder to 1 tablespoon.

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Tips & Troubleshooting

Too Thick: Add a small amount of water or vegetable broth until desired consistency is reached.

Too Thin: Simmer uncovered for 10–15 minutes to reduce and thicken.

Flat Flavor: Add ½ teaspoon additional salt or a splash of kosher-certified apple cider vinegar to brighten flavor.

Too Spicy: Add more crushed tomatoes or a small amount of sugar to balance heat.

Beans Falling Apart: Reduce stirring and lower heat; vigorous boiling breaks beans down.

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Serving Suggestions

Serve over rice, quinoa, or baked potatoes.

Pair with kosher cornbread or crusty bread.

Use as a filling for kosher tacos or burritos with pareve toppings.

Serve alongside a simple green salad for a complete meal.

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Notes

Always verify that canned goods, spices, and garnishes carry appropriate kosher certification.

Chili tastes even better the next day; refrigerate overnight for deeper flavor.

Freezes well for up to 3 months in airtight containers.