Chili is a beloved stew that is made in countless variations across the world. While recipes can differ based on the type and quantity of meat used, the chili pepper blend, and other ingredients, the base always starts with some type of beans. But with so many varieties of beans available, how do you know which ones make for the best chili?
Kidney Beans
Kidney beans are one of the most popular options for chili. They have a mild flavor and smooth texture that complements the spices and meat nicely without overpowering. Kidney beans are also widely available and affordable. Some people prefer red kidney beans while others opt for the white variety, but both work equally well in chili.
Benefits of Kidney Beans
- Mild flavor doesn’t clash with other chili ingredients
- Smooth, creamy texture
- Widely available and affordable
- Contain fiber, protein, folate, iron, and other nutrients
- Pair well with both meat and vegetarian chilis
Downsides of Kidney Beans
- Some find them a little boring compared to other bean options
- Need to be soaked before cooking to remove toxins
- Can cause bloating or gas for some people when eaten in large amounts
Pinto Beans
Like kidney beans, pintos have a relatively mild taste that works well in chili. They have an earthy, almost nutty flavor and hold their shape well when cooked. The speckled pink and tan appearance also gives them visual appeal. Using pinto beans will provide a good neutral base that allows the other ingredients to shine.
Benefits of Pinto Beans
- Subtle flavor
- Earthy, nutty taste
- Holds shape well when cooked
- Visually appealing speckled exterior
- Common and budget-friendly
- Good source of protein and fiber
Downsides of Pinto Beans
- Some find the flavor too plain
- Can cause flatulence or bloating for some people
- Requires presoaking before cooking
Black Beans
Black beans have a more robust, earthy flavor than kidney or pinto beans. They provide a meatier texture and taste that makes them a great option for vegetarian and vegan chilis. Their density stands up well to spicy chili ingredients. Black beans also contain beneficial nutrients like protein, fiber, iron, magnesium and antioxidants.
Benefits of Black Beans
- Hearty, meaty texture
- Earthy, robust flavor
- Great for vegetarian/vegan recipes
- Rich in nutrients like protein, fiber, iron, magnesium
- Affordable and easy to find
Downsides of Black Beans
- Flavor may overpower more delicate ingredients
- Dark color stands out against other bean varieties
- Can cause flatulence or bloating for some
- Need to be soaked before cooking
Navy Beans
Like pintos and kidneys, navy beans have a relatively mild taste. Their smooth, creamy texture helps thicken chili nicely. Navy beans hold their shape well when cooked, so they add appealing texture alongside ground meat or veggies. They don’t have an overpowering bean flavor, so they work well in chili recipes that feature bold spices or meats.
Benefits of Navy Beans
- Smooth, creamy texture
- Thickens chili nicely
- Holds shape well when cooked
- Mild flavor doesn’t take over
- Good source of plant-based protein and fiber
- Low cost and widely available
Downsides of Navy Beans
- Flavor is too mild for some
- Require presoaking before cooking
- Can cause flatulence or bloating for some
- Not visually distinct – blends into other ingredients
Great Northern Beans
Great northern beans are large white beans with a very mild, delicate flavor. They tend to break down more during cooking than other bean varieties, helping to thicken the chili. Their neutral taste lets the spices and meat take center stage. The large size adds appealing texture contrast to ground meats. If you want beans that stay in the background, great northerns are a great choice.
Benefits of Great Northern Beans
- Very mild flavor
- Breaks down easily to thicken chili
- Lets spices and meats shine through
- Large size adds nice texture
- Good source of plant-based protein
- Typically low cost
Downsides of Great Northern Beans
- Can lose shape and become mushy if overcooked
- Soaking required before cooking
- Adds calories and carbs
- May cause flatulence or bloating
- Lacks visual appeal
Cannellini Beans
Cannellini beans have a smooth, creamy texture and earthy, nutty flavor. They tend to hold their shape well when cooked. The large white beans pair nicely with rich meats like beef or lamb. Their subtle flavor doesn’t compete against bold chili seasonings. Cannellini beans contain fiber, protein, iron, and magnesium.
Benefits of Cannellini Beans
- Smooth, creamy texture
- Earthy, nutty flavor
- Hold shape well during cooking
- Complement rich meats like beef or lamb
- Good source of protein, fiber, iron, magnesium
Downsides of Cannellini Beans
- Need to be soaked before cooking
- Subtle flavor may get lost
- Can cause flatulence or bloating
- Not as readily available or cheap as some varieties
Chickpeas/Garbanzo Beans
Chickpeas offer a nutty flavor and creamy yet slightly chunky texture when cooked. They hold their shape well in chili. The nubby exterior provides more visual interest than smooth beans. Chickpeas contain fiber, protein, iron, zinc and folate. Their unique texture and taste pairs nicely with unconventional chili ingredients like sweet potatoes or squash.
Benefits of Chickpeas
- Nutty flavor
- Holds shape well
- Creamy yet chunky texture
- Interesting nubby appearance
- Rich in nutrients like protein, fiber, iron
- Complements unusual ingredients nicely
Downsides of Chickpeas
- Texture and taste not for traditionalists
- Can cause flatulence or bloating
- Takes longer to cook than some beans
- Need to be soaked before cooking
Bean Variety Comparison
Here is a quick overview comparing some key attributes of common chili bean varieties:
| Bean Variety | Flavor | Texture | Visual Appeal | Cook Time | Ease of Digestion |
|---|---|---|---|---|---|
| Kidney | Mild | Smooth, creamy | Red kidney – yes White kidney – no |
1-2 hours with soak | Moderate |
| Pinto | Mild, earthy | Stays firm | Yes – speckled | 1-2 hours with soak | Moderate |
| Black | Hearty, earthy | Firm, meaty | Yes – striking black color | 1-2 hours with soak | Moderate |
| Navy | Mild | Smooth, creamy | No – plain white | 1-2 hours with soak | Moderate |
| Great Northern | Very mild | Softer, breaks down | No – plain white | 1-2 hours with soak | Moderate |
| Cannellini | Earthy, nutty | Firm, holds shape | No – plain white | 1-2 hours with soak | Moderate |
| Chickpeas | Nutty | Chunky | Yes – nubby exterior | 1-3 hours unsoaked | Moderate |
Meat and Bean Chili Recipe
This chili recipe combines ground beef and kidney beans for a classic, crowd-pleasing result. Feel free to substitute different beans if desired.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 cup beef broth
- Salt and pepper to taste
Instructions
- In a large pot or dutch oven over medium heat, cook ground beef until no longer pink, 5-7 minutes.
- Add onion, garlic, and jalapeno. Cook for 2-3 minutes until onions are translucent.
- Stir in chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
- Add crushed tomatoes, kidney beans, and beef broth. Bring to a simmer.
- Reduce heat to low and let chili simmer for 15-20 minutes to allow flavors to develop.
- Season with salt and pepper. Serve hot.
Tips
- Add more or less jalapeno depending on how much heat you want.
- Serve with shredded cheese, sour cream, tortilla chips, etc.
- Swap kidney beans for any of the other varieties discussed.
- Add diced bell pepper or corn for extra flavor and texture.
- Garnish with chopped scallions or cilantro.
Vegetarian Chili Recipe
This vegetarian chili gets protein from a mix of beans and great texture from sweet potatoes. Feel free to play around with the bean variety used.
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 1 medium sweet potato, peeled and cut into 1/2 inch cubes
- 1 red bell pepper, diced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans assorted beans such as kidney, black, pinto, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add onions, garlic, jalapeno, sweet potato and bell pepper. Cook for 5 minutes, stirring occasionally.
- Mix in crushed tomatoes, beans, vegetable broth and seasonings. Bring to a simmer.
- Reduce heat to low and let chili simmer for 15-20 minutes.
- Season with salt and pepper.
- Serve hot, garnished with cilantro if desired.
Tips
- For more protein, stir in some cooked lentils.
- Swap sweet potato for butternut squash.
- Mix up the beans or use all one variety.
- Add more spice with extra jalapenos or cayenne pepper.
- Top with shredded cheese, tortilla strips, avocado.
Conclusion
When it comes to picking the best bean for chili, you can’t go wrong with classics like kidney, pinto or black beans. Their mild flavor and creamy texture complements the other ingredients nicely. However, feel free to experiment with other varieties like chickpeas, cannellini or navy beans. The key is to use fully cooked, tender beans in order to get the right consistency.
To highlight the flavor of the beans, opt for simple seasonings like chili powder, cumin, oregano and garlic. Let the beans be the star by avoiding strong-tasting meats. Turkey or chicken work better than beef if using meat. For a heartier veggie chili, mix in sweet potatoes, corn or peppers. With so many possible variations, you can tweak each pot to suit your tastes. Just make sure to keep beans as the essential base.