Kidney Bean Chilli

For a Serving Size of Two:

Ingredients:

• 60 grams kidney beans
• 100 grams finely chopped onion
• 100 grams finely chopped bell pepper
• 100 grams finely chopped tomato
• 2 – 3 cloves minced garlic
• 1 inch minced ginger
• 1 – 2 finely chopped green chilies
• 1 teaspoon cumin seeds
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt (to taste)
• 2 teaspoons olive oil
• 100 ml vegetable broth or water (adjust for desired consistency)
• Fresh coriander leaves for garnish

Procedure:

• In a large pot or skillet, heat the olive oil over medium heat.
• Add the cumin seeds and allow them to splutter. Next, add the chopped onion and sauté until translucent. Then, add the minced garlic, ginger, and green chili. Sauté for another 1-2 minutes until fragrant.
• Stir in the chopped bell pepper and cook for about 3-4 minutes until it softens.
• Add the chopped tomatoes, chili powder, paprika, oregano, and salt. Cook until the tomatoes soften and the mixture becomes saucy, about 5-7 minutes.
• Mix in the cooked kidney beans and pour in the vegetable broth or water. Stir well to combine. Bring to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together. Adjust the consistency with more broth or water if needed.
• Garnish with fresh coriander leaves before serving. Enjoy the kidney bean chilli warm, with bread, rice, or on its own.

Nutritional Benefits:

Nutritional Information:

• Calories: 366 kcal
• Protein: 18.6 g
• Carbohydrates: 59.9 g
• Fat: 14.4 g