Hearty 2-Bean Chili Recipe

December 2021 | Words and photos by Plant Based On a Budget


Our insulated food canisters make for fantastic gifts, storing holiday leftovers, and other warm meals like curries, stews, and soups. Check out this Hearty 2-Bean Chili recipe, developed by Toni Okamoto at Plant Based On a Budget. Sure to be a winter favorite!

Our food canisters also feature TK Closure™ internal thread design for increased thermal performance and a newly designed bowl-shaped base. The lid locks in leakproof storage in just a quick quarter turn and features an easy-carry swivel loop. Available in three convenient sizes for food on the go.


  • 1 tablespoon of oil
  • 1 medium yellow onion, diced
  • 2 small garlic cloves, minced
  • 1 small bell red or green pepper, diced
  • 1 can diced tomatoes (14.5 ounces), in their juices
  • 3 cans black beans (15 ounces), drained
  • 2 cans garbanzo beans (15 ounces), drained
  • 1 1/2 tablespoons cumin
  • 2 teaspoons chili powder
  • 1 can tomato paste (6 ounces)
  • 1/2 cup water
  • Salt, to taste
Optional garnishes:
  • Minced cilantro
  • Diced avocado
  • Minced green onion
  • Lime wedges


  • Heat oil in a large pot over medium-high heat.
  • Add onion, garlic, bell pepper, and sauté bell pepper and onion until tender and translucent.
  • Add diced tomatoes in their juices, beans, cumin, chili powder, tomato paste, water, and salt. Mix together.
  • Lower heat to low and let cook for 20 minutes, stirring occasionally.
  • Serve and top with optional garnishes.

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