Name: Classic Kidney Bean Chilli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Dried oregano; 1 tsp Smoked Paprika; 2 tsp Ground cumin; 1 large Onion, finely chopped; 1 x 400g can Chopped tomatoes; 3 Garlic, minced; 2 x 400g cans Kidney Beans, drained and rinsed; 1/2 tsp Black Pepper, freshly ground; 2 tbsp Olive Oil, for sautéing; 1 tsp Salt, or to taste; 1 tbsp Chilli Powder, adjust to taste; 1 Red Bell Pepper, diced; 250 ml Vegetable Stock; 2 tbsp Tomato purée; small handful Fresh coriander, chopped, to serve

Method

15 mins prep35 mins cook50 mins total

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes until softened.
Stir in the garlic and red bell pepper, then cook for 2 minutes until fragrant.
Add the chilli powder, cumin, smoked paprika, and oregano. Cook for 30 seconds, stirring, to bloom the spices.
Mix in the tomato purée, chopped tomatoes, kidney beans, and vegetable stock. Stir well and bring to a gentle simmer.
Partially cover and simmer for 25-30 minutes, stirring occasionally, until thickened and the flavours are well combined.
Season with salt and black pepper to taste. Serve hot with chopped fresh coriander and your preferred toppings.