Kidney Bean Chili
This tasty, easy-to-prepare, one-pot version of chili is a great addition to your diet. Beans are a good source of health-promoting dietary fiber and plant-powered protein.
Servings: 2
Calories: 359kcal
Ingredients
- 1 cup onion chopped
- 1.5 cup cooked kidney beans rinsed and drained (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1 cup bell pepper (capsicum, any color) chopped
- 1 cup sweet potato (any color or variety) chopped (we used white sweet potato)
- 1.5 cup carrot chopped
- 4 cups tomato chopped
- 3-4 clove garlic minced
- 1-2 Thai chili pepper or to taste, seeds removed and finely chopped
- 1 tsp ground cumin seeds
- 1 tsp paprika powder
- 2 tsp dried oregano
- sea salt to taste
- black pepper to taste
- 1 cup water
- 1/3 cup fresh parsley/cilantro chopped
Instructions
- In a large pot, heat cooking oil over medium heat. Saute onion for 2-3 minutes while stirring. Then add garlic and cook for 2 minutes more.
- Stir in bell pepper and chilli pepper, cook for 2 minutes more. Stir regularly
- Add carrots, sweet potatoes, tomatoes, and water. Season with cumin, oregano, paprika powder, salt, and pepper. Stir well, reduce heat and simmer, covered, for 15 minutes. Stir occasionally.
- Add kidney beans and give the chili a good stir. Recover and cook for 10-15 minutes more.
- Garnish with cilantro or parsley.