Smoky Bean Chili

Two kinds of beans make this meat-free chili hearty, while smoked paprika gives the tomato sauce a warm, smoky flavor. Serve it with rice, cornbread or a baked potato.

Cuisine: American | Prep: 15 minutes | Cook: 30 minutes | Yield: 4 servings

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1/4 tsp cayenne pepper, optional
• 1 can chopped tomatoes, 400 g
• 1 can kidney beans, 400 g, drained and rinsed
• 1 can black beans, 400 g, drained and rinsed
• 150 g frozen corn
• 250 ml vegetable stock
• 1/2 tsp fine salt
• 1 tbsp lime juice
• 2 spring onions, sliced

Method

1. Heat oil in a large saucepan over medium heat. Cook onion and pepper for 6–8 minutes until softened.
2. Add garlic, cumin, smoked paprika and optional cayenne. Stir for 30 seconds.
3. Add tomatoes, both beans, corn, stock and salt. Bring to a gentle simmer.
4. Cook uncovered for 20 minutes, stirring occasionally, until thickened. Add a splash of water if it catches on the bottom.
5. Mash a few beans against the side of the pan for a thicker texture. Stir in lime juice.
6. Taste, adjust seasoning and top with spring onions before serving.

Cook’s tip

This recipe uses canned, already-cooked kidney beans. Do not replace them directly with uncooked dried beans.