Kidney Bean Chili
COURSE Main
CUISINE Mexican-inspired
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until soft.
- Add garlic and capsicum, cook 3 minutes.
- Stir in cumin, smoked paprika, and chilli powder. Cook 1 minute until fragrant.
- Add tomatoes, kidney beans, and stock. Stir to combine.
- Simmer uncovered 30-35 minutes, stirring occasionally, until thickened.
- Season with salt and pepper. Serve topped with fresh coriander if using.
03Notes & substitutions
- Swap capsicum for a diced carrot or celery stick if that's what you have.
- Using dried beans: soak overnight, then boil hard for at least 10 minutes before adding - this destroys the natural toxin in raw kidney beans.
- For a smokier flavour, add 1/2 tsp ground chipotle with the other spices.
- Vegetarian and vegan as written.
04Common mistakes
- Skipping the spice bloom — cooking the spices briefly before adding liquid deepens the flavour.
- Simmering with the lid on — traps moisture and stops the chili thickening properly.
- Under-seasoning — taste and adjust salt right at the end, after the liquid has reduced.
05Storage & leftovers
More About This Recipe
07Troubleshooting
- Tastes flat. Almost always under-seasoning - taste again at the end of step 5, once the liquid has reduced.
- Too thin. The lid was probably on for part of the simmer. Simmer uncovered a further 10 minutes.
- Too thick or catching. Splash in extra stock, 50ml at a time, and drop the heat slightly.
- Beans are mushy. Common with dried beans boiled too long before going in - reduce next time, keeping the required 10-minute minimum for safety.
Frequently Asked Questions
Can I use tinned kidney beans instead of dried?
Yes - this recipe is written for 400g of already-cooked (tinned or home-cooked) kidney beans. If starting from dried, use the amount shown in the ingredients above, soaked overnight and boiled hard for at least 10 minutes, since raw and undercooked kidney beans contain a natural toxin.
Can I freeze this chili?
Yes - it freezes well for up to 3 months. Cool completely before freezing, and reheat until piping hot throughout.
Why does my chili taste flat even though I followed the recipe?
Almost always under-seasoning at the end, not a missing ingredient. Taste after the liquid has reduced in step 5, not before - salt needs the flavours to have actually concentrated first.
Can I make this in a slow cooker?
Yes - bloom the spices in a pan first as written, then transfer everything to a slow cooker for 4 hours on high or 7-8 hours on low. Skipping the stovetop spice bloom noticeably flattens the flavour.