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Hot Chilli Bean Stew
A hearty, deeply spiced vegetarian bean stew where fresh hot chillies provide sustained heat throughout. Loaded with kidney beans, fire-roasted tomatoes, and smoky spices, it has all the satisfaction of a meat chili with none of the meat. This freezes beautifully and feeds a crowd.
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Ingredients
- 3 fresh hot chillies, seeded and minced
- 2 cans kidney beans, 15 oz each, drained and rinsed
- 1 can black beans, 15 oz, drained and rinsed
- 1 can fire-roasted tomatoes, 28 oz, crushed
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- 2 tbsp olive oil
- 2 tsp cumin
- 1½ tsp smoked paprika
- 1 tbsp chili powder
- 1 cup vegetable stock
- 1 tsp salt
Method
- Heat olive oil in a large pot over medium heat. Cook onion for 5 minutes until soft. Add garlic and chillies and cook 2 minutes.About 8 min
- Add cumin, smoked paprika, and chili powder. Cook 1 minute, stirring constantly, until spices are fragrant.About 2 min
- Add tomatoes, beans, stock, and salt. Stir to combine. Bring to a boil.About 5 min
- Reduce to a steady simmer and cook uncovered for 30 minutes, stirring occasionally, until stew is thickened and flavors have melded. Taste frequently and adjust salt and heat.About 30 min
- Serve in bowls with sour cream, shredded cheddar, and warm cornbread.About 2 min
Tips
- Mash a cupful of beans against the side of the pot midway through cooking — it thickens the stew without adding any thickener.
- The stew always tastes better the next day once the flavors have melded.
- Fresh hot chillies give a brighter, cleaner heat than dried chili powder alone.
Ring the changes
- Add 1 cup frozen corn and diced sweet potato for a heartier stew.
- Serve over baked potatoes instead of in bowls for loaded chili potatoes.
Keeping it
Refrigerate for up to 5 days. Freezes well for up to 3 months.
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