Quick Red Kidney Bean Chili

Prep Time:

Cook Time:

Serves: 4


  • 1 tablespoon vegetable oil

  • 1 small onion, diced (approximately ¾ cup)

  • ½ green pepper, seeded, cored & diced (approximately ½ cup)

  • 2 celery stalks, diced (approximately ½ cup)

  • 3 tablespoons chili powder

  • 1 teaspoon ground cumin

  • ¾ teaspoon kosher salt

  • ½ teaspoon ground pepper

  • 1 can (28 ounces) crushed tomatoes

  • 2 cans or pouches (15.5 ounces each) organic Green Valley Red Kidney Beans, drained and rinsed

  • 2 tablespoons tomato paste

  • Optional toppings: cheddar cheese, diced onion, avocado, sour cream, sliced scallions


  1. Heat the oil in a large saucepan over medium-high heat.

  2. Add the onion, green pepper and celery; sauté until tender, about 8 minutes.

  3. Add the chili powder, cumin, salt and pepper; sauté 1 minute.

  4. Stir in crushed tomatoes, red kidney beans and tomato paste.

  5. Bring to a boil then reduce the heat to low and simmer uncovered, stirring occasionally, 15 minutes. Can be made up to 3 days ahead and freezes well up to 3 months.

  6. Serve hot with toppings such as shredded cheese, onion, avocado, sour cream and scallions.

Final Step

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