Kidney Bean Chili Ramen
Chili is one of those dishes that everyone thinks they make the best version of, and honestly, they're probably all right because chili is more about preference than perfection. Some people load it up with meat, others go all beans, and some throw in ingredients that would make a Texan weep. This version skips the meat entirely and leans hard into kidney beans, because beans are underrated and also cheap, which is a solid combination. The chili is thick and rich, with the kind of spice that builds slowly and makes you reach for a second bowl even though your mouth is already on fire. Serving it over ramen noodles instead of rice or just eating it straight is the kind of move that either makes you a genius or gets you kicked out of a chili cookoff, depending on who you ask. The noodles soak up the sauce, the beans add heft, and the whole thing feels like a warm hug from the inside out. Top it with cheese, sour cream, and jalapeños, and you've got a bowl that's equal parts comfort food and controlled chaos.
Beans bloom in the heat—chili powder stains the bowl—comfort burns the tongue.
Let Me Tell You...
I learned to make chili from my college roommate, who claimed his family recipe had been passed down for generations but also admitted he'd never actually seen it written down anywhere.
He'd dump a can of beans, a can of tomatoes, and a frankly alarming amount of chili powder into a pot, let it simmer for an hour, and then declare it the best chili in the state.
I was skeptical, mostly because he also thought ketchup was an acceptable pasta sauce, but I tried it anyway.
It was actually good.
Not life-changing, but solid, the kind of thing you could make on a Sunday and eat for the rest of the week without getting bored.
It blooms the spices and makes everything taste deeper.
Years later, I'm standing in my kitchen with two cans of kidney beans and no ground beef, which felt like a problem until I remembered that vegetarian chili is a thing and also I didn't feel like going to the store.
I started with onions and garlic, sautéed them until they smelled good, then added the chili powder, cumin, and smoked paprika.
The spices hit the heat and the whole kitchen filled with this warm, smoky smell that made me immediately hungry.
I added the beans, a can of crushed tomatoes, some vegetable broth, and let the whole thing simmer while I pretended to do other things but mostly just hovered around the stove.
The longer it cooks, the thicker and richer it gets.
The chili turned out thick and hearty, with just enough heat to make my nose run a little.
I ladled it over rice the first night, which was fine, but I had leftover ramen noodles the next day and figured I'd try something different.
I cooked the noodles, drained them, and dumped the chili on top like I was topping a baked potato.
The noodles soaked up the sauce and turned soft and slippery, and when I mixed it all together, it was like a chili mac situation but weirder and somehow better.
I topped it with shredded cheese, a dollop of sour cream, and some pickled jalapeños because I'm not subtle.
Cheese, sour cream, and jalapeños make this dish go from good to unforgettable.
The first bite was everything I wanted.
The chili was rich and spicy with that deep, earthy flavor from the beans and cumin, the noodles were tender and coated in sauce, and the cheese melted into everything like it was meant to be there.
The sour cream cooled things down just enough to make the heat manageable, and the jalapeños added a sharp, vinegary kick that cut through the richness.
It's messy, it's over the top, and it's the kind of fusion that makes purists mad but tastes too good to care.
I ate the whole bowl standing at the counter, and by the time I was done, I was already planning to make it again.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) crushed tomatoes
- 1 cup vegetable broth (preferably low-sodium)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- Salt and black pepper, to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- Sliced jalapeños (fresh or pickled), for serving
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir and cook for 1-2 minutes until the spices are fragrant and toasted.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the crushed tomatoes, kidney beans, vegetable broth, and brown sugar. Stir to combine.
- Bring the chili to a boil, then reduce heat to low and simmer, uncovered, for 20-25 minutes, stirring occasionally, until the chili thickens and the flavors meld. Taste and adjust seasoning with salt and black pepper as needed.
- While the chili simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two to three serving bowls. Ladle the hot kidney bean chili over the noodles, ensuring each bowl gets a generous amount of beans and sauce.
- Top each bowl with shredded cheddar cheese (it will melt from the heat of the chili), a dollop of sour cream, sliced jalapeños, and chopped fresh cilantro.
- Serve immediately with any optional toppings on the side.