Last Updated on September 2, 2026 by Carrie Korem, FNTP
This Chili with Beans Recipe is so satisfying and is a wonderful nutrient-dense meal for the fall! The chili is a combination of white beans, ground beef, tomatoes, onions and lots of spices. It’s rich in vitamin A, sulphur, omegas, and minerals and it also freezes well!
Ingredients for Chili with Beans
- Yellow Onion
- 28 jar whole peeled tomatoes
- White beans – I prefer to buy Jovial white beans because they are soaked before cooking
- Ghee
- Ground beef
- Celtic sea salt
- Black pepper
- Chili powder
- Coriander
- Garlic powder
- Cumin
- Oregano
The Best White Beans to Use for Chili
I like to use Cannellini or Great Northern Beans for chili. It’s always best to soak beans before cooking to reduce the phytic acid and make it easier for the gut. My favorite brand that soaks the beans for 24 hours before cooking is Jovial. They even use glass jars for the beans!
I usually find Jovial beans at my local health food store and I always stock up when they are on sale.
Another option for soaked beans is to buy dry beans, soak and then cook them before adding to the chili.
How to Make Chili with Beans
Place the onion in the bowl of a food food processor and process until finely chopped. Transfer the onion to a bowl and set aside. In the now-empty food processor, process the tomatoes and their juice and half of beans until smooth, about 30 seconds; set aside.
Heat a large Dutch oven over medium-high heat for 1 minute. Add the ghee and swirl to coat. Add the beef, 1 teaspoon salt, ½ teaspoon pepper, and onion and cook, breaking up meat with spoon, until any liquid has evaporated and fond begins to form on bottom of pot, 12 to 14 minutes.
Add the chili powder, chipotle, coriander, garlic powder, cumin, oregano, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in water, scraping up any browned bits. Stir in tomato mixture and remaining beans. Bring to boil, reduce heat to medium-low, and cover with lid slightly ajar. Simmer until thickened and flavors have blended, about 45 minutes. Season with salt and pepper to taste. Serve.
What’s the Secret to Really Good Chili?
I personally think that when you bloom the spices, this amps up the flavor and is a key secret to a really great chili.
Blooming the spices in the pan after you’ve cooked the beef opens up the flavors of the spices and takes the chili to a whole new level of flavor.
Can You Freeze Chili with Beans?
Yes, you can freeze chili. Place it in a glass Tupperware and freeze for up to 6 months.
What are the Best Toppings for Chili
Here is a list of best toppings for chili:
- Chopped tomatoes
- Sour Cream
- Avocado
- Green Onion
- Cheddar Cheese
- Red or yellow onion
- Jalapeño
- Cilantro
- Lime
Chili with Beans Recipe (gluten-free)
It’s always best to soak beans before cooking to reduce the phytic acid and make it easier on your digestive system. You can use sprouted and jarred beans, dry beans that you’ve soaked and cooked, or if you’re in a pinch and don’t have time to use soaked beans, you can use organic white cooked beans.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4-6
- Category: Main Dish
- Diet: Gluten Free, Gluten-Free
Ingredients
- 1 yellow onion, cut into 4 pieces
- 1 - 28 jar whole peeled tomatoes
- 2 jars jovial white sprouted and cooked beans, drained (see note above)
- 1 tablespoons ghee (or coconut oil for dairy-free)
- 1 1/2 pounds ground beef
- Celtic sea salt
- Freshly ground black pepper
- 3 tablespoons chili powder
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 2 cups water
Instructions
Place the onion in the bowl of a food food processor or blender and process until finely chopped. Transfer the onion to a bowl and set aside. In the now-empty food processor, process the tomatoes and their juice and half of beans until smooth, about 30 seconds; set aside.
Heat a large Dutch oven over medium-high heat for 1 minute. Add the ghee and swirl to coat. Add the beef, 1 teaspoon salt, ½ teaspoon pepper, and onion and cook, breaking up meat with spoon, until any liquid has evaporated and fond begins to form on bottom of pot, 12 to 14 minutes.
Make a well in the center of the pan and add the chili powder, chipotle, coriander, garlic powder, cumin, oregano, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring frequently, until fragrant, about 1 minute, and then stir the spices into the meat mixture.
Stir in water, scraping up any browned bits. Stir in tomato mixture and remaining beans. Bring to boil, reduce heat to medium-low, and cover with lid slightly ajar. Simmer until thickened and flavors have blended, about 45 minutes. Season with salt and pepper to taste. Serve.
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