Busy Weeknight Bean Chili

1. 1

   Drain and rinse 1 can of kidney beans. Dump onto a cutting board and roughly chop.

2. 2

   Set a large soup pot on the stove over medium-high heat. Add 2 tablespoons butter. When it's melted and just starting to smell nutty, add the chopped beans. Spread into an even layer, then don't touch! Fry for about 6 minutes until crispy. Transfer to a plate and sprinkle with a pinch of salt.

3. 3

   Immediately add another 2 tablespoons butter to the pot. When it's melted, add the chili powder. Stir-fry for about 30 seconds until it's very fragrant-but not longer, or else it will burn. Add the onions, poblanos, and a big pinch of salt. Stir to completely coat the vegetables in the chili butter. Cook, stirring every so often, for about 15 minutes until the vegetables are soft; lower the heat and add a small splash of water as needed to prevent any burning.

4. 4

   Meanwhile, rinse and drain the second can of beans.

5. 5

   When the vegetables are soft, add the canned tomatoes and their juices. Smash with a spoon to roughly break up the tomatoes. Add the water, chopped-fried beans, whole beans, remaining 2 tablespoons butter, and another big pinch of salt. Adjust the heat to bring to a simmer.

6. 6

   Simmer for about 15 minutes until the flavors are full and delicious to you. Taste and adjust the salt again if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.