Bean Chili


December 12, 2019

I’m a sucker for stews, especially when it’s cold and dreary outside. So when I found these little tiny adorable heirloom beans from the market and the farmer said he had just made some awesome refried beans with them, I was rreminded I hadn’t made chili in a hot minute and this recipe was born! I love cooking the beans directly in the chili so they soak up all the flavor goodness, but you can also sub the dried beans with drained and rinsed cooked canned beans, just use less water and cut the cook time to 30 minutes after you add them. You also don’t have to use Peruano (believe me, I’d never seen them before that day!) -use any dried bean variety your heart desires… just remember, the larger the bean the longer the cook time. Enjoy!


  • 2 tablespoons olive or grapeseed oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 serrano chili, finely diced (optional)
  • 2 heaping tablespoons high quality chili powder (I used Penzy’s Chili 3000, their spice blends are INCREDIBLE and make all the difference in this recipe)
  • 1 tablespoon tomato paste
  • 1 28 ounce can + 1 12 ounce can of fire roasted crushed tomatoes (I used Muir Glen Organic)
  • 1/2 teaspoon granulated sugar
  • 1 cup of dried Peruano beans
  • 6 cups water
  • 1-2 tablespoons kosher sea salt (I use Whole Foods 365 brand in the blue/white box)


  1. Heat oil in a large dutch oven over medium high heat until it shimmers. Add carrots and onion with a pinch of salt and stirring often, cook until starting to turn golden, about 5 minutes.
  2. Add garlic, chili powder, and serrano, stir to coat everything with the spices, and cook for 1 minute.
  3. Add tomato paste, stir to coat, and cook for 1 minute.
  4. Add tomatoes with their juices, another few pinches of salt and the sugar, and cook for 5 minutes.
  5. Add water, bring to a boil, add beans, then turn down to medium-low/simmer. Cover the pot, and cook until beans are tender, adding water if necessary at any point. Depending on your bean variety, age, and size, cooking time can vary – my little Peruano’s took 2 hours. I
  6. f your chili is too thin after your beans are cooked, turn up the heat to medium and cook for a bit with the lid off in order to reduce your liquid.
  7. Season with salt and serve with sour cream, grated cheddar, and scallions!

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