This recipe is for you, who is cooking for one person and does not want to make a mega batch of chili. It is also for you who wants a vegetarian option of this comforting classic. The recipe is also quite economical. We rely on toppings to add texture and additional freshness.
Servings: 2 to 4
Preparation: 10 minutes
Cooking: 25 minutes
Ingredients :
- 2 tbsp extra virgin olive oil
- ½ red onion, finely chopped
- 2 tsp smoked paprika
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 3/4 tsp ground cumin
- ¼ tsp chili flakes
- 100 g diced cherry tomatoes
- ¼ cup tomato paste
- 1 cup of water
- 1 can (540 ml) red beans (Si Facile or Clic), drained and rinsed
- 1 can (540 ml) black beans (Si Facile or Clic), drained and rinsed
- 1 tsp kosher salt
- Pepper from the mill
- ¼ cup finely chopped fresh cilantro
Toppings:
- 1 avocado, diced
- Fresh coriander leaves
- Grated cheddar cheese
- Sour cream or Greek yogurt
- Limes in quarters
- Homemade or store-bought corn chips
Steps:
- Heat a large skillet or saucepan over medium heat and add a drizzle of olive oil. Add the red onion and sauté for 2-3 minutes until translucent. Stir in the smoked paprika, chili powder, garlic powder, cumin and chili flakes. Stir and cook for 1 minute to release the flavors.
- Add cherry tomatoes and tomato paste. Stir and cook for 2-3 minutes. Add drained kidney beans and water. Stir, bring to a boil, then reduce heat to low. Simmer for about 10-15 minutes, stirring occasionally, until slightly thickened.
- Taste and adjust salt, pepper or spices as needed. Add chopped cilantro at the end of cooking.
- Serve in large bowls and garnish with avocado slices, shredded cheese, sour cream or Greek yogurt and fresh cilantro.