Vegetable red bean chili

Lightly spicy red bean chili

Beans are an ideal and healthier alternative to meat, which often takes pride of place in classic chili. The hearty red beans are full of plant-based protein and fiber and fit perfectly into chili. Vegetable bean chili is quick and easy to make, perfect for weekday evenings with the family. It can be served both as a separate dish and with your favourite side dishes. Be sure to try it, because this simple vegetable dish can become your new favourite! 

Quantity: for three to four chili lovers 
Preparation time: 35 minutes 
Difficulty level: easy
You will need: 

• 2 packs of red kidney beans ~450-500g
• 80 g chopped or grated carrot
• 80 g chopped red pepper
• 1 finely chopped onion
• 4 crushed garlic cloves
• 75 g tomato paste
• 450 ml water or vegetable stock
• 250 g crushed tomatoes
• 2 tsp ground cumin
• 1 tsp ground smoked paprika
• 1 tsp dried oregano
• 1 tbsp chili powder (if you are not a big spice lover, add a little less)
• 1 tbsp coconut aminos coconut sauce (e.g. this) (optional)
• sea salt (to taste)
• 1 tbsp freshly squeezed lime juice
• fresh coriander (for serving)?

How to prepare bean chili? 

Place the pot to heat, pour a little water in the bottom and add the onion. Bake the onion in the bottom of the pot for 3-5 minutes until the onion is soft. Then add crushed garlic, chopped carrot and sweet pepper to the onion. Bake for another 3-5 minutes and then add the crushed tomatoes, tomato paste, red beans, water or vegetable broth (add about half of the amount initially and more liquid as needed) and seasonings.

Bring the mixture to a boil and then braise on low heat for another 15-20 minutes until the carrots are soft and the amount of liquid has reduced. Serve with lime juice and fresh coriander.