NeighborhoodHub kitchen
Red bean vegetable chili
A tomato-rich pot of beans and peppers with rice on the side.
~$1.70 per serving
What goes in
- Canned kidney beans, drained2 cans (15 oz each)~$2.20
- Crushed tomatoes1 can (28 oz)~$1.80
- White rice, dry1 cup~$0.65
- Bell pepper1 medium~$1.00
- Onion1 medium~$0.70
- Mild chili powder2 tsp~$0.25
- Neutral oil and salt1 tbsp oil, ½ tsp salt~$0.20
Whole recipe estimate$6.80
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Cook rice according to package directions. Dice onion and pepper.
- 2
Heat oil in a large pot and cook onion and pepper for 7–8 minutes. Stir in chili powder for 30 seconds.
- 3
Add canned beans, tomatoes, salt, and ½ cup of water. Simmer for 20 minutes, stirring occasionally. This recipe uses canned beans, not raw dried kidney beans.
- 4
Divide rice into four bowls and add the chili.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.