Go Back Email Link
+ servings
Print Recipe
5 from 1 vote

Classic Red Bean Chili

A cold weather essential! Warm, hearty, spicy and all things a good chili should be. There's really not a better one-pot meal!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 831kcal
Author: Traci


  • 3 pounds ground beef
  • 4 cups chopped onion
  • 4 cups diced tomatoes
  • 4 cups red kidney beans
  • 2 teaspoons salt
  • ¼ teaspoon ground black pepper
  • ¾ cup tomato paste
  • 2 tablespoons chili paste
  • 1 ½ Tablespoons minced garlic
  • 1 cup water, optional


  • In a medium stockpot, cook ground beef and onions until ground beef is cooked through and onions are tender.
  • Drain thoroughly.
  • Return to stockpot and add tomatoes, kidney beans, salt, pepper, tomato paste, chili paste, garlic, and water (if using).
  • Mix thoroughly and bring to a simmer.
  • Cook, stirring occasionally, for about 1 to 1 1/2 hours.


  • Don't overcook this chili! The more it cooks, the less flavor it has. 2 hours is the perfect amount of cook time.
  • If you use canned tomatoes, that's two 16 ounce cans of diced tomatoes.
  • Chili Paste is our homemade version of chili spice. You can use dried spices in it's place, but the chili paste really makes a difference in this recipe!
  • Don't skip draining the beef. Getting rid of the excess grease makes this for a lighter, healthier chili!
  • This recipe freezes really well.


Serving: 1cup | Calories: 831kcal | Carbohydrates: 52g | Protein: 53g | Fat: 46g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 1212mg | Potassium: 1906mg | Fiber: 14g | Sugar: 13g | Vitamin A: 700IU | Vitamin C: 33mg | Calcium: 167mg | Iron: 11mg