Project Description

Kidney Bean Chili

Tomato-free chili with lots of flavor and protein, best served with fresh cilantro and your favorite dipper.

I am really sensitive to tomatoes, I can’t really figure out why because other nightshades don’t really bother me. I find myself trying to avoid them whether they are fresh or canned. So that is why I went with a chili that doesn’t have any tomatoes. I do love a good white chili, but I think a red chili has more opportunity for flavor.

What is your kind of variation on a chili? Let me know if the comments below! 🙂

Kidney Bean Chili

Full Recipe

  • SERVES: 4-5
  • TOTAL TIME: 1HR
INGREDIENTS

  • 1 tbs olive oil

  • 1 yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 jalapeño, chopped

  • 3 stalks celery, chopped

  • 1 large can red kidney beans, drained & rinsed

  • 1 large can chickpeas, drained & rinsed

  • 4 cups liquid, stock or broth

  • 1/2-1 red bell pepper, chopped

  • Juice from 1/2 lime

  • 1/2 cup cilantro, chopped

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1/2 tsp chipotle powder

  • Salt and black pepper to taste

INSTRUCTIONS

  • Heat a soup pot over medium heat, add olive oil then onions and saute for about 3 min.

  • Mix in garlic and jalapeno. Cook for a few minutes then stir in celery. Stir in dry seasonings to coat.

  • Drop in beans and chickpeas and slowly pour in liquid and deglaze pot, if necessary.

  • Mix in red bell pepper and turn heat down to low. Close lid and cover to cook for at least 30 minutes.

  • Taste test, add in like juice and cilantro and serve immediately or after simmering long. I like mine to summer for about 20 additional minutes.

  • Serve, top with additional cilantro and lime if desired. Enjoy!!