One Pot Bean Chili

One Pot Bean Chili

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Adjust Servings:
2 Tablespoons Olive Oil
0.5 cup, diced Onion
2, diced Carrots
2 stalks, diced Celery
2 teaspoons Chili Powder
1 teaspoon Ground Cumin
0.5 teaspoon Onion Powder
0.5 teaspoon Garlic Powder
1 teaspoon Sea Salt
1 cup, dry & soaked Red Kidney Beans
16 ounces Chopped Tomatoes
16 ounces Filtered Water
8 leaves Kale
Serve With
I recommend 1/4 cup per serving Quinoa
I am using vegan sour cream Sour Cream
I am using vegan colby jack shredded cheese

One Pot Bean Chili

  • 60 Minutes
  • Serves 4
  • Medium


  • Serve With



This one pot bean chili is packed with flavor, vegetables and plant-based protein!

To celebrate my love for beans, I want to highlight the buttery kidney bean in this chili.

Sure you can use canned beans but I highly recommend using dry beans.

Dry beans are soaked in water for 10-12 hours then cooked in the pot with all of the other ingredients.

Let’s talk about those ingredients shall we?

Eating a variety of colorful vegetables is not just a way to intake more nutrients but it also adds volume and flavor to any dish.

The three aromatic vegetables that are used in most chili recipes are onion, carrot and celery! Some also call it the holy trinity or mirepoix.

For the carrots, I like to keep the skins on as those contain some of the most important nutrients of the vegetable.

Carrot skins are concentrated with vitamin C and niacin but just under the peel, the next layer, has these vitamins, along with vitamin A.

Celery is packed with fiber and the darker the color, the more nutrient rich it is.

To boost the deep and smokey flavor of this chili, I add a good amount of dry spices.

Ground cumin, chili powder, onion and garlic powder are a great combination.

The spices are first bloomed in the hot oil to release their maximum umami then the liquid is added and the chili cooks low and slow.

During this process, all of the flavors combine and intensify.

The best part about this one pot bean chili is that it required little attention.

Once all of the ingredients are in, you add the lid and allow it to simmer without having to stir the mixture.

Do set a timer though!

I love this chili as is but you can also serve it with a side.

Try is with quinoa, rice, or corn bread!



Quick Prep

If you are using dry beans, be sure to soak them in a large bowl with filtered water in an air-tight lid at room temperature for at least 10 hours (and up to 24 hours).

After the beans have soaked, drain and rinse well.

Wash and dice the carrots, I like to keep the peel on for added nutrients.

Wash and dice the celery and also peel and dice the onion.

Wash, de-stem and roughly chop the kale.

Get the rest of your ingredients out and ready.


Sautè The Aromatics

Heat a large pot over high heat and allow it to get hot for 30 seconds.

Add oil to the hot pot and lower the heat to medium-high.

Add the diced onion, carrot and celery and sauté for 1-2 minjutes.

Next, add the chili powder, cumin, onion and garlic powder.

Stir with a wooden spoon and allow the spices to bloom in the oil for 1 minute.


Add The Soaked Beans & Chopped Tomatoes

Add the beans, chopped tomatoes and water to the pot.

Next, season with salt and stir to combine.

Partially cover the pot and turn the heat to medium-low.


Simmer on Low Heat

Simmer the chili on a low heat for 40-45 minutes or until the beans are fully cooked.

The longer you soaked your beans for, the quicker they will cook.


Add Kale & Taste for Seasoning

Once the beans are soft and buttery, add the chopped kale and stir.

Cook until the kale is wilted, about 3-4 minutes.

Turn off the heat and grab a spoon to taste the chili.

I usually add a bit more salt at this time. Start with 1/2 teaspoon not to not over salt the chili.


Serve & Garnish

Serve the chili in s bowl and top with sour cream and shredded cheese. I am using vegan products to keep it dairy free.

This chili is great as is but you can also serve it with quinoa, rice, or corn bread!
This chili makes for great leftovers as the flavors develop more as it sits!

Keep in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

Best bean chili I’ve ever had! The quinoa adds such a wonderful texture and the flavors are spot on. Can’t wait to make again!

I love one pot dishes that can simmer on the stove while I finish other tasks around the house. Had it over a bowl of cauliflower rice and the leftovers the next day were even better. SO GOOD! This is a keeper!

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