Description
A hearty and flavorful Bean & Pepper Chilli that combines the warmth of cumin, chilli powder, and smoked paprika with the rich textures of kidney and mixed beans. This vegetarian chili is perfect as a comforting meal served with rice or enjoyed on its own.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 350g peppers, deseeded and sliced
- 1 tbsp ground cumin
- 1 tbsp chilli powder
- 1 tbsp sweet smoked paprika
- 400g can kidney beans in chilli sauce
- 400g can mixed beans, drained
- 400g can chopped tomatoes
- rice, to serve (optional)
Instructions
- Prepare the vegetables: Heat the olive oil in a large pan over medium heat. Add the chopped onion and sliced peppers, cooking for about 8 minutes until they soften and become fragrant.
- Add spices: Stir in the ground cumin, chilli powder, and sweet smoked paprika. Cook the spices with the vegetables for 1 minute to release their flavor.
- Add beans and tomatoes: Pour in the kidney beans in chilli sauce, mixed beans, and chopped tomatoes. Stir well to combine all ingredients.
- Simmer the chilli: Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 15 minutes or until the chilli thickens and flavors meld together.
- Season and serve: Taste the chilli and season with salt and pepper as needed. Serve hot, optionally alongside cooked rice for a complete meal.
Notes
- You can adjust the level of spiciness by reducing or increasing the chilli powder to taste.
- For a smokier flavor, consider adding a chipotle pepper or a splash of smoked hot sauce.
- This chilli can be stored in the refrigerator for up to 3 days and reheated well.
- To make this recipe vegan, ensure that the kidney beans in chilli sauce do not contain any animal-derived ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: bean chili, pepper chili, vegetarian chili, easy chili, stovetop chili, Mexican-inspired chili, bean recipes, healthy chili
