Ingredients
Check off ingredients as you go
- 500g kidney beans (soaked overnight) (about 2½ cups dried)
- 2 carrots, diced
- 1 celery stalk, minced
- 2 tsp ground cumin
- 1 tsp paprika (smoked preferred)
- 1 tbsp dried oregano
- 1 bay leaf
- Salt, pepper
- 1 can crushed tomatoes (400g/14oz)
- 1 small can tomato paste (110g/4oz)
- 1 red bell pepper, sliced (optional)
- 1 yellow bell pepper, sliced (optional)
- 1 large white (or red) onion, finely chopped
- Olive oil
- 2 garlic cloves, minced (or garlic powder)
- 300ml vegetable broth or water (1¼ cups)
- To serve
- A handful of fresh cilantro, chopped
- Fresh or crushed chili pepper
In a large pot, sauté the onion and garlic in a little olive oil, then add the carrots, celery, and bell peppers. Let them brown slightly, then add the spices, crushed tomatoes, tomato paste, and broth. Add the kidney beans and cook covered over low heat until the beans are tender.
Serve with white rice or tortillas.
You can top with shredded cheddar, a dollop of sour cream, and sliced avocados.
Tips and Variations
- For a completely vegan topping, there are excellent vegan cheddars available—that’s actually what I used in the photo.
- The chili can be stored in the refrigerator and reheated the next day; it’ll taste just as delicious.
- You can mix beans and do half red, half white.
- For those in Israel, for reference, I used Vega brand vegan cheddar, which is very good, and Tofutti cream—they’re excellent substitutes in this dish.