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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, garlic, and chilli in coconut oil over medium heat until softened and fragrant.
Add tomato puree, cumin, turmeric, and paprika and fry for a few minutes, stirring regularly until aromatic.
Add red pepper and cook until softened.
Add chopped tomatoes, water, and drained kidney beans.
Bring to the boil, reduce heat, and simmer for 15 minutes until the mixture thickens slightly.
Stir in chopped coriander, serve and enjoy.
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For a spicier chilli, leave the seeds in the red chilli.
Substitute coriander with parsley if preferred.
Can I use another type of bean?
Yes, black beans or pinto beans can be used as substitutes.
Is there a substitute for coconut oil?
You can use olive oil or any other vegetable oil instead.
Can I make this chilli in advance?
Yes, it can be made a day ahead and reheated before serving.
How can I make the chilli thicker?
Simmer it longer or mash some of the beans to thicken the consistency.
Can I freeze the leftovers?
Yes, this chilli freezes well for up to 3 months.
