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Dried-Bean Chili
A thick, few-ingredient chili from dried or canned beans, oil, salt and pantry spices — no fresh produce required.
Ingredients
| Volume | Grams |
|---|---|
| 1 cup dried beans, pinto, black or kidney, sorted and rinsed — or two 15-oz cans, drained | — |
| 4 cups water, for dried beans; use 1 cup if using canned | 908 g |
| 2 tbsp vegetable oil | 25 g |
| 1 tsp table salt, plus more to taste | 6 g |
| 1 tbsp chili powder, or to taste | — |
| 1 tsp ground cumin, optional | — |
| 1 tsp granulated sugar, optional, balances the spice | 4.1 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- If using dried beans: soak overnight in plenty of water, or quick-soak by boiling 2 minutes, covering, and resting 1 hour. Drain.
- Combine the soaked beans with 4 cups fresh water in a pot. Simmer uncovered until tender, 60–90 minutes (canned beans: skip ahead and use 1 cup water).
- Stir in the oil, salt, chili powder, cumin and sugar. Simmer 15–20 minutes more, mashing a few beans against the side of the pot to thicken.
- Taste and add salt. Serve plain, over rice, or with biscuits.
Tips
- Dried beans, chili powder and cumin aren't on our weight chart, so measure them by the spoon or cup; water, oil, salt and sugar use cited weights.
- Two 15-oz cans of beans stand in for 1 cup dried; drain them and start at the seasoning step with about 1 cup water.
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