But hold up. What if you’re making a super-thick, almost “no-bean” chili? Or a five-alarm chili where you want every drop of bean flavor?
Crock Pot Chicken and Black Beans | 101 Cooking For Two
Some chili purists say to never drain. They add the bean liquid on purpose, calling it “pot liquor.” They argue it adds depth and body. And you know what? They’re not wrong.
But here’s the trick: only do this if you’re adding no extra salt to your chili. And if you’re using low-sodium or no-salt-added beans. Then, yeah—that bean goo can be a built-in thickener.
It’s like a free cheat code for rich, silky chili. But use it sparingly. Too much, and you’ll taste canned instead of crafted.
What about the “bean juice” in vegetarian chili?
Ah, the vegan and vegetarian loophole. If your chili is plant-based, that starchy liquid can be a lifesaver. It mimics the body you’d get from meat or bone broth.
In that case, I give you permission to keep a splash. Just not the whole can. Think of it as a seasoning, not the main event.
But still—rinse the beans first, then add a tablespoon or two of the reserved liquid. Your chili will stay creamy without getting weird.
