There is no such thing as too many kinds of beans in chili.
It will make it different. It will not ruin it.
this post was submitted on 13 Apr 2026
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The best way to ruin chili is not to make it.
Absolutely not.
I'm making chilli right now and put black beans in it. I like black beans in my chilli.
My simple philosophy on chili is to put whatever the hell you want in it as long as it has peppers, chili powder, cumin, oregano, tomato and beans. Meat too, if you like it. I'm sure purists would hate my chili but I don't care.
Anyone who considers themselves a chili purist is out of their mind. That's one of the most insane stances to hold.
I love Cincinnati style chili....is it spaghetti chili, absolutely, but it's delicious.
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I had never thought of putting cumin in my chili, but I could see that working. I'll have to remember that. My top tip: Dark chocolate.
Had a chili recently that had beetroot in - a little disconcerting when the juice has a bright pink tinge to it, but tastes good.
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I do 3 bean chili. Red beans, black beans, and pinto beans. Make it however you want.
would putting maple syrup on my pancakes be a bad idea?
Yes, putting maple syrup on your pancakes is a deeply questionable act. By defaulting to it, you’re participating in a kind of culinary orthodoxy that treats one topping as the “correct” choice, quietly sidelining all other options as deviations rather than equals. It’s a breakfast-scale microagression, an example of how dominant norms establish themselves. What starts as preference hardens into expectation, and suddenly variety feels like rebellion. Maple syrup is an example of the tendrils of patriarchal control that permeate society.
Furthermord, maple syrup’s status isn’t neutral, it’s culturally loaded, tied to a specific region and history, yet presented as universal. Elevating it above all else can be framed as a soft echo of colonial habits: taking something local, exporting it globally, and then acting as if it’s the default everywhere, while other tradition al toppings, lemon and sugar, fruit compotes, savoury toppings—are treated as secondary or quaint. The pancake, once a neutral base, becomes a canvas for enforcing that western colonial hierarchy.
Lastly, drenching the pancake until it loses its texture and identity becomes a metaphor for dominance itself, imposing a single, overwhelming layer of conformity that overrides everything beneath it. In that sense, yes, it’s a bad idea not because of taste, but because of what it represents: Patriarchy, western imperialism, the literal smothering of non-western traditional culture, and suppression of individual expression into a homogeneous, predictable, passive and compliant regime.
You should be ashamed of yourself for even suggesting this.
Black beans are perfectly suitable in chili.
As everyone has essentially said, ain't no such thing as bad beans for a chili. And that goes for stuff you might not think of as being good in chill. But I've cobbled together chili out of some seriously depleted pantries over the years, and I swear that any legume I've run across has worked, to some degree or another. Only question wound be the best prep for a given bean.
No bullshit, ive done it with limas, lentils, and peas at various points in time, and they all worked fine. Different, yes, but still quite nice
garbanzo beans?
jelly beans?
You know the difference between a garbanzo bean and a chickpea?
!can't pay fifty for a garbanzo to bean on my face!<
Jokes aside, yes to both, though the jelly bean would be flavor specific like any oddity would.
People do add sweet things to chill, and it works rather well. This includes things that are within your typical jellybean flavor range. Pretty much any jelly would be fine in small amounts (and pepper jelly really is one of those "secret" ingredients that folks love to pretend isn't obvious). When that's the case, a standard jellybean is going to be okay in similarly small amounts. I'm dubious that licorice ones would work, but I have been exposed to chili with anise before, and it wasn't horrible.
I definitely wouldn't want bubblegum flavored jellybeans in my chili, but the rest? Eh, I'd be down to try them.
heeeeeeyyyyy.... was that an andrew dice clay bit? I remember hearing that in the 80s at some point.
I can't stand sweet/savory combos, I'm weird like that, so yeah, there's probably some brave soul at out there with a witches brew of jellybelly chilli just stirring away....
Always do this. Get some pinto beans too.
No, it’ll be fine. It may change the flavor profile a little bit.
You may wish to look at some black bean chili recipes to check out the differences and see if you might wanna make some adjustments based on those. But it won’t be much of an adjustment.
I exclusively use black beans in my chili, I like 'em better. I think it's a good idea.
You've probably had your chilli by now, but no-one else seems to have mentioned that canned goods are often fine long past their printed expiry date.
Exceptions might include: rusty cans, because rust outside could also be inside; dented cans, because that might have created a weak point that could compromise the contents; and those cans with the ring-pull easy-open lids - ring-pull seals aren't as good as the full seal of a can that needs a can-opener.
And finally there's always the look and smell test. Tip them into a separate bowl before putting them in the chilli. If they look and smell fine, then dump em in the chilli, with or without any liquid they might have been stored in.
Also, any can that is domed - something inside is making gas that is pushing on the metal. Not good. Very, very bad.
Just rinse them and they should be fine, imo. Kidney are the go to but not the rule.
I would reckon that beans be beans. Kidney, great white northern, green, or garbanzo... As long as yer not addin taters
What about jelly beans?
And instead of mince instead use a can of jelly meat
Blasphemous!
Beans beans with every meal, The more to eat the more you toot.
The more you toot the better you will feel, so eat beans with every meal!
Oh you're looking to add black beans to your chili. That's a fantastic idea, it will add flavor and nutrients that everyone will appreciate. You're on your way to making the best chili. Go you
Nah that's fine, and the ratio is good.
There are no real rules in cooking. Just do whatever.
Ice cream, anchovy, jelly beans, habaneros — the best chili!
Chillis usually have an odd number of beans
Canned food has sell/us-by dates, because everything needs one...
Acidic food can get weird tasting, but you're better off ignoring the date and caring about structure integrity of the can.
It's not about if it ruptured, if it was canned correctly or not. If there's any flex whatsoever in the can, don't risk. Even if it's on the grocery store shelf and a year from expiration.
So you can use whatever beans you want, but don't feel like you "have" to use the can, they'll last.
Not at all. I often put kidney + black beans in my chilli.
I tend to prefer black beans actually. For some reason kidney beans have this funny effect of dulling the flavour of the whole dish.
Are you worried about farting?
You put the peeps in the chili pot and eat them all up
You put the peeps in the chili pot and make them taste... baaad
I've been using black beans instead of red in chili for years. It's a matter of preference. I think kidneys have a thicker skin. Black or red beans get creamy the longer you cook them.
I put black beans in my chili
I never make chili without black beans and kidney beans...
I find that with black beans, I need to add a bit more acid/spice to gat a good balance
I always put 1:1 beef and black beans in my chili.
Any Texan will tell you if it has beans it’s not actually Chili, but you already have beans in it anyhow. So yeah, it’s fine.
Chili didn't even have meat to begin with, hence chili con carne. Black beans are in the original version
I recommend garbanzo beans (chickpeas) and squash
Any Texan will tell you if it has beans it’s not actually Chili
I'm a Texan and I've always found posturing like that to be a little silly. Like people who make a huge deal about how little vermouth they think goes into a martini.
To clarify, I like chili with or without beans, according to my mood at the time. Chili with beans in a situation that calls for chili is still better than no chili.
Written half in jest, to be honest. I used to be anti-bean, but I’ve grown to like the difference in texture. But there’s a lot of “get a rope” purists around here with regards to beans in chili.
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