Quick Answer
Yes, you can absolutely use dry beans for chili. In fact, dried beans are the most common and preferred type of bean used to make chili. Canned beans can work too, but dried beans are cheaper, allow you to control flavor better, and have a firmer, less mushy texture after cooking.
Do you need to soak dry beans before making chili?
Soaking dry beans before cooking is recommended but not strictly necessary. Soaking accomplishes two things:
- It shortens the cooking time. Unsoaked beans can take 2-3 hours to become tender. Soaking for 8-12 hours reduces the cooking time to 1-2 hours.
- It helps beans cook more evenly. The soaking process allows water to fully hydrate the insides of the beans so they cook at the same rate as the outsides.
You can get away without soaking but you’ll need to cook the beans longer to get them tender. Add extra water if needed.
What’s the best way to soak beans?
To soak beans:
- Rinse the beans in a colander to remove any dirt or debris.
- Place them in a large container and cover with 2-3 inches of water.
- Let soak for 8-12 hours or up to overnight.
- Drain and rinse the beans before use.
Make sure to use enough water so the beans can swell as they absorb liquid. Covering the container is also recommended to keep beans submerged.
Can you cook unsoaked beans in a slow cooker?
Yes, a slow cooker is perfectly suited for cooking unsoaked beans. The low heat and long cooking time allows the beans to gradually become tender without scorching.
To cook unsoaked beans in a slow cooker:
- Rinse the beans.
- Place them in the slow cooker and cover with water or broth by 2-3 inches.
- Cook on low heat for 7-8 hours.
- Stir occasionally and add more liquid if needed.
The beans are ready when fully softened all the way through. Season and add to chili as desired.
What types of beans work best for chili?
Any variety of bean can be used to make chili, but some popular options include:
- Kidney beans – The classic choice with a firm texture and robust flavor.
- Pinto beans – Smooth, creamy beans that blend well with chili flavors.
- Black beans – Earthy, almost mushroom-like flavor.
- Garbanzo beans – More distinctive bean flavor in a smaller package.
- Cannellini beans – Subtler flavor that pairs nicely with meat.
Feel free to experiment with any bean you enjoy! Mixing multiple varieties in one pot of chili can be delicious.
What’s the bean to liquid ratio for cooking?
As a general rule of thumb, use 6-8 cups of water or broth for every 1 pound (2 cups) of dried beans. The exact amount of liquid needed can vary based on the age and size of the beans.
Add beans and liquid to a pot and bring to a boil. Reduce heat and gently simmer until the beans are tender, adding more liquid if the pot starts getting dry before the beans are finished cooking.
Do not add any salt or acidic ingredients like tomatoes until after the beans have softened, as it can prevent proper softening.
How can you thicken chili made with beans?
A pot of chili made with dried beans often ends up more like a thin stew. Here are some ways to thicken it up:
- Simmer uncovered to reduce liquid concentration.
- Mix 2 tbsp cornstarch with 2 tbsp water and stir into the chili to thicken.
- Mash some of the cooked beans against the side of the pot and stir in.
- Add a handful of minutes tapioca and simmer until dissolved.
- Stir in masa harina or cornmeal and let simmer for 10-15 minutes.
Adding a thickening agent like crushed tomatoes, tomato paste or chili puree can also help give more body.
Do beans change the nutrition of chili?
Beans add lots of nutrition to chili:
- High in protein and fiber which helps keep you full.
- Packed with essential vitamins and minerals like iron, potassium, magnesium and zinc.
- Provide antioxidants from compounds like flavonoids.
Using beans allows you to use less or leaner meats without sacrificing nutrition. The fiber can also help moderate blood sugar response compared to meat-heavy chilis.
Nutrition per 1 cup serving:
| Ingredient | Calories | Protein | Fiber |
|---|---|---|---|
| Ground beef (15% fat) | 382 | 29g | 0g |
| Kidney beans (cooked from dry) | 227 | 15g | 11g |
What are good chili bean recipes?
Some classic chili bean recipes to try:
Classic Chili con Carne
Simmer kidney beans, ground beef, tomatoes, onions, garlic, peppers and chili seasoning for hearty Texas-style chili. Garnish with cheddar and sour cream.
White Chicken Chili
Create a lighter, creamier chili by using cannellini beans, chicken, onions, garlic, peppers, and cumin. Top with avocado and cilantro.
Cincinnati Chili
Make a Greek-inspired vegetarian chili with kidney beans, tomatoes, cinnamon, chocolate, and spaghetti noodles on the side. Top with shredded cheddar.
Green Chili Pork
Mix pinto or black beans with pork shoulder or chops, green salsa, jalapenos, and cumin for a flavorful stew-like chili. Serve with rice or in a bowl.
Smoky Bean Chili
Saute chipotles and onions, then add black beans, fire-roasted tomatoes, bell peppers, and liquid smoke. Season with chili powder and garlic.
Can you freeze chili with beans?
Yes, chili made with beans freezes very well for future meals. To freeze:
- Let the chili cool completely after cooking.
- Transfer to airtight containers, leaving 1-inch of headspace.
- Seal and label containers with date and contents.
- Freeze for up to 6 months.
- Thaw in refrigerator before reheating on stove.
The beans may absorb some liquid while freezing so add broth or water when reheating if needed.
Some tips:
– Freeze chili in portions for single servings.
– Use freezer-safe containers like plastic or glass. Never metal.
– Avoid freezing and thawing more than once.
Conclusion
Dry beans are perfectly suited for making delicious pots of chili. Soaking beforehand is ideal but not strictly necessary with proper cooking times. Kidney, pinto and black beans are popular varieties that pack chili with extra protein, fiber and nutrients compared to meat alone. Simmer, season and adjust consistency as desired. Chili made with beans can be successfully frozen for future meals as well.