Recipe for Canning Homemade Chili Beans

The recipe for canning homemade chili beans is the essence of why I love canning so much! Making my own chili beans with the ingredients I choose and canning them to have them for whenever I need them. I always made sure that I had cans of chili beans from the grocery stores in the pantry. Now I just have my awesome homemade home canned chili beans from this easy great recipe.

Another great benefit is that you can use whatever beans that you want in the chili beans, and mix and match. I use kidney beans, black beans and pinto beans together, because I like all 3 types of beans in my chili.

Canning your own chili beans saves money, but it is also healthier than buying canned beans from the grocery store, because you know what is going into your beans. No preservatives are added, you can add how much salt or no salt, plus you can season the beans to your preference. Green peppers, jalapenos, onions, cumin, chili powder – whatever you desire can be added to your jars of beans when canning at home.

Basic Steps for Canning Chili Beans

• Rinse the dried beans
• Soak the beans over night, 12 to 20 hours.
• Rinse the beans again
• Add 2 1/2 cups of beans to each quart jar, about 2/3 full. For pints add about 1 1/2 cups.
• Add preferred peppers, onions and seasonings. I added green and red bell peppers, onion, jalapeno pepper, chili powder, cumin, salt, minced garlic
• Add boiling water to the jar leaving 1-inch headspace.
• Wipe jar rims, add lids
• Processing time of 90 minutes for quarts, 75 minutes for pints

Detailed Steps for Canning Dry Beans

I used 1 pound of kidney beans, 1/2 pound of pinto beans, and 1/2 pound of black beans. Rinse the dry beans.

Soak the beans overnight.

The next day, drain water and wash beans.

Add 2 1/2 cups of beans to each quart jar filling the jar 2/3 full using a canning funnel.

Chop up any peppers or onions to add to the chili beans, if desired.

Add the peppers and seasonings to each jar. I added a small handful of the peppers and onions and only one small piece of jalapeno to each jar. I do not like my chili very hot. I also added 2 tablespoons of chili powder, 1 teaspoon cumin and canning salt, and 1 tsp minced garlic to each jar.

Fill each jar with boiling water, leaving 1-inch headspace.

Wipe the rims of the jars and remove the air bubbles.

Add a canning lid to each jar.

Beans are low acid foods and require pressure canning. See my article on beginners guide to canning for a complete guide on canning.

Place filled jars into the pressure canner and process according to your canner’s manufacturer’s instructions. Processing pint jars for 75 minutes. Process quart jars for 90 minutes.

I use the NESCO Electric Pressure Canner. I have included step by step instructions on how to use the NESCO Electric Canner on my website.

When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb for 24 hours.

Enjoy!

I love canning my own chili beans! They turn out great. Below is a picture of my canned chili beans poured out in my slow cooker ready to make my favorite chili recipe.

Home food preservation with home canning is such an excellent way to save on the grocery store and have shelf stable and healthy and quick meals and other food ready to eat in your pantry.

For more of my canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

Some links are affiliate links, which means I make a small commission at no extra cost to you.

Continue to Content

Recipe for Canning Homemade Chili Beans

Yield: 4 quarts

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 12 hours

Total Time: 13 hours 50 minutes

This easy recipe for canning homemade chili beans makes delicious chili beans that you make yourself with your preferred beans, vegetables and spices. It is great to make and have these home canned chili beans on your shelf ready for that favorite chili recipe!

Print

Ingredients

• 2 pounds Dry Beans - I used 1 pound kidney, 1/2 pound black and 1/2 pound pinto
• 1 green bell pepper - chopped
• 1 red bell pepper - chopped
• 1 jalapeno - chopped
• 1 onion - chopped
• Chili Powder - 2 Tablespoon per jar
• Cumin - 1 teaspoon per jar
• Minced garlic - 1 teaspoon per jar
• Canning salt - 1 teaspoon per jar
• Water

Instructions

1. Rinse the dried beans
2. Soak the dried beans overnight
3. Wash the beans
4. Fill each jar with 2 1/2 cups of beans to 2/3 full (For Pints use about 1 1/4 cups)
5. Add desired peppers, onions and seasonings
6. Fill each jar to one inch of headspace with boiling water
7. Wipe the rims of the jars, remove the air bubbles and add the canning lids
8. Process in pressure canner for 75 minutes for pints, 90 minutes for quarts
9. When the canning process time is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place the canning jars of hot beans on a dish towel on the counter and do not disturb for 24 hours.