Name: Kidney Bean Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 1 capsicum, diced; 400g tinned diced tomatoes; 400g cooked kidney beans (or 150g dried, soaked and cooked); 1 tbsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chilli powder, or to taste; 250ml vegetable stock; Salt and pepper, to taste; Fresh coriander, to serve (optional)

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If using dried kidney beans, they must be boiled hard for at least 10 minutes before adding to this recipe - raw or undercooked kidney beans contain a natural toxin. Tinned, pre-cooked beans are already safe to use.

Prep

15 min

Cook

45 min

Total

1 hr

Serves

Freezes well

Yes

01Ingredients

2 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 capsicum, diced
400g tinned diced tomatoes
400g cooked kidney beans (or 150g dried, soaked and cooked)
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp chilli powder, or to taste
250ml vegetable stock
Salt and pepper, to taste
Fresh coriander, to serve (optional)

02Method

Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until soft.
Add garlic and capsicum, cook 3 minutes.
Stir in cumin, smoked paprika, and chilli powder. Cook 1 minute until fragrant.
Add tomatoes, kidney beans, and stock. Stir to combine.
Simmer uncovered 30-35 minutes, stirring occasionally, until thickened.
Season with salt and pepper. Serve topped with fresh coriander if using.

03Notes & substitutions

Swap capsicum for a diced carrot or celery stick if that's what you have.
Using dried beans: soak the dried amount listed above overnight, then boil hard for at least 10 minutes before adding - this destroys the natural toxin raw and undercooked kidney beans contain.
For a smokier flavour, add 1/2 tsp ground chipotle with the other spices.
Vegetarian and vegan as written.

04Common mistakes

Skipping the spice bloom — cooking the spices for a minute before adding liquid deepens the flavour; don't skip it.
Simmering with the lid on — traps moisture and stops the chili thickening properly.
Under-seasoning — taste and adjust salt right at the end, after the liquid has reduced.

05Storage & leftovers

Fridge

Airtight container, up to 4 days.

Freezer

Freezes well for up to 3 months - cool completely before freezing.

Reheating

Stovetop over medium heat, or microwave, stirring occasionally, until piping hot throughout.