Ingredients
Check off ingredients as you go
- 500 g (1.1 lb) dried red kidney beans (soaked overnight)
- 2 carrots, diced
- 1 stalk celery, thinly sliced
- 2 tsp ground cumin
- 1 tsp paprika (smoked, preferably)
- 1 Tbsp dried oregano
- 1 bay leaf
- Salt, pepper
- 1 can (400 g / 14 oz) crushed tomatoes
- 1 small can (110 g / 4 oz) tomato paste
- 1 red bell pepper, cut into strips (optional)
- 1 yellow bell pepper, cut into strips (optional)
- 1 large white (or red) onion, finely chopped
- Olive oil
- 2 cloves garlic, minced (or garlic powder)
- 300 ml (1¼ cups) vegetable stock or water
To serve
- a handful of fresh cilantro (coriander), chopped
- Fresh chili or chili flakes
In a Dutch oven, sauté the onion and garlic in a little olive oil, then add the carrots, celery and bell peppers. Let them brown, then add the spices, the crushed tomatoes, the tomato paste and the stock. Add the red beans, cover and simmer over low heat until the beans are tender.
Serve with white rice or tortillas.
You can top it with grated cheddar, a little sour cream and sliced avocado.
Tips and variations
- For a completely vegan topping, there are some really good vegan cheddars out there; that’s actually what I used in the photo.
- The chili keeps well in the fridge and can be reheated the next day, it will be just as delicious.
- You can mix up the beans and go half red, half white.
- For those in Israel, just so you know, I used the Vega brand vegan cheddar, which is very good, and Tofutti sour cream; they’re both excellent substitutes in this dish.