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
- SERVES: 4-5
- TOTAL TIME: 1HR
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
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!!
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