It never fails that if I want to make chili I don’t have the right beans. I have found many alternatives over the years. Here are some great options:
Common Beans for Chili
- Kidney Beans
- A classic choice for chili, kidney beans are large and hearty, with a mild flavor that absorbs spices well.
- Black Beans
- Their creamy texture and slightly earthy flavor pair well with chili’s bold spices.
- Pinto Beans
- Soft and flavorful, pinto beans add a subtle, creamy texture to chili.
- Navy Beans
- Small and tender, navy beans work well in white or mild chili recipes.
- Cannellini Beans
- A type of white bean, these are slightly larger than navy beans and hold their shape well in chili.
Unique Bean Options for Chili
- Chickpeas (Garbanzo Beans)
- A non-traditional choice, but they provide a nutty flavor and chewy texture.
- Lentils
- Great for vegetarian or vegan chili, lentils cook quickly and absorb the spices beautifully.
- Great Northern Beans
- Similar to cannellini beans but smaller, these are perfect for lighter chili recipes.
- Black-Eyed Peas
- Add a southern twist to your chili with their distinct flavor and texture.
- Red Beans
- Smaller than kidney beans, red beans are tender and mild, making them great for any chili variation.
Tips for Using Beans in Chili
- Canned vs. Dry Beans: Canned beans are convenient and quick; just rinse and drain them before adding. Dry beans are more economical but require soaking and cooking before use.
- Mix and Match: Combine different types of beans for varied textures and flavors in your chili.
- Adjust Cooking Time: If you’re adding beans to a slow cooker or simmering chili, ensure they don’t overcook and become mushy.
- Seasoning: Beans absorb spices, so add them early to help them soak up the chili’s flavors.
With these options, you can customize your chili to suit your taste, whether you’re going for classic, vegetarian, or something uniquely your own!
