Hearty Vegetarian Kidney Bean Chili

1. 1
   prep · ~35 min

   Cook the soaked kidney beans.

   Drain the soaked kidney beans and place them in a pot. Cover with fresh water by 2 inches and bring to a boil. Reduce heat and simmer until tender, about 30 to 35 minutes. Drain and set aside.

   TIPMake sure the beans are fully tender before adding to the chili — undercooked beans will stay firm in the acidic tomato base.
2. 2
   saute · ~9 min

   Sauté the vegetables.

   1.Heat oil in a large pot over medium heat.

   2.Add diced onion and cook until softened and translucent (5 minutes).

   3.Add diced bell pepper and cook for 3 minutes more.

   4.Stir in minced garlic and cook until fragrant (30 seconds).
3. 3
   saute · ~2 min

   Bloom the spices.

   1.Add tomato paste to the pot and stir constantly for 1 minute to caramelize.

   2.Sprinkle in cumin powder, smoked paprika, red chili powder, and dried oregano.

   3.Cook, stirring continuously, until deeply fragrant (30 seconds).

   TIPCooking the tomato paste and spices together deepens the smoky flavor — don't skip this step.
4. 4
   simmer · ~20 min

   Simmer the chili.

   1.Pour in the tomato puree, cooked kidney beans, salt, and water.

   2.Stir well and bring to a gentle boil.

   3.Reduce heat to low, cover partially, and simmer for 20 minutes until thick and flavors meld.

   4.Stir occasionally and add a splash of water if it gets too dry.

   TIPPartially covering the pot lets steam escape so the chili thickens properly.
5. 5
   garnish

   Finish and serve.

   Taste and adjust salt if needed. Ladle into bowls, squeeze fresh lime juice over each serving, and top with chopped cilantro.

   TIPA squeeze of lime brightens the whole dish — don't leave it out.

Cuisines we love