Meredith tells me these are called kidney beans in America and she didn’t like the ones on offer when she was growing up in Chicago.
With any luck, things have changed!
Adapted from Rose Elliott’s The Bean Book this is a simple solution for people who don’t eat meat but like the look of chili—leave out the carne!
After experimenting with variations–the addition of cumin powder and even Dijon mustard–I settled for the simpler the better.
Quickly done–and tastes even better the next day.
Don’t forget the lemon!
1lb/450gms good quality red beans from a jar or tin–drained and rinsed
1 onion–chopped
1 clove of garlic–chopped
2 tblsps olive oil
1 14oz tin of tomatoes–broken up, with all the juice
1 teaspoon chilli/cayenne powder
juice of half a lemon or more to taste
salt and pepper
- Soften the onions and garlic gently in the oil–stirring often.
- Add the chilli powder and the chopped tomatoes with their juice.
- Mix these well together, blending in the tomatoes.
- Add the beans and season with salt and pepper.
- Bring gently to the simmer and cook, covered, for fifteen minutes.
- Pour over the lemon juice and mix in.
- Serve over some basmati brown rice with perhaps a bowl of yogurt sauce with cumin and garlic on the side.
Robin Ellis 
I think some people find kidney beans a bit overpowering (I think they’re gross), so I use pinto beans instead. They absorb the flavour of the chili and aren’t quite so…ick.
Kidney beans here in Australia too, for the colour and shape I suppose!
I like Kidney beans. Never heard of lemon in Chili. Sounds interesting! yes yogurt sauce sounds good. Cumin is also a good addition. Chili can be topped with all kinds of great things, like cheese, olives, avocodo, sour cream……….Oh GOOD…it’s almost lunchtime! These pictures are making me hungry.
When I make chili, I add nearly a tablespoon of cumin powder as it definitely adds a lot to this kind of sauce. I also sometimes dump in a small can of corn because beans and corn make a more complete protein.
I am going to try this tonight. Looks great. Might add some ground lamb to it. But I am torn between the kidney bean (yes, they are indeed called that in US) and pintos!
You are a mind reader! I was driving into work this snowy morning thinking I needed a recipe for a good vegetarian chili. Thanks!
Thanks Robin for this great recipe. Kidney beans are well appreciated in my house and this looks very tempting.indeed.
Thank you for your lovely vegan recipes – what a delight to find them in my Inbox!
Date: Thu, 14 Feb 2013 13:58:19 +0000 To: linda_dorfman@hotmail.com
Thank you for so many wonderful and healthful dishes. This one sounds very good and we will make it soon. Want to make the Lentil dish too. We have a very tasty Lentil recipe, so we will now have another. The tip from Sue is interesting. Have a good day.
Yes, kidney beans are gross! With their white interiors, they remind me of certain beetles I have squashed….they also have very tough skins. (Just sayin’, Robin…) I use pintos or pink beans which are more delicate.
I’m from Texas, so we especially favor Black beans! Give them a try sometime! I bet the lemon juice is a winning secret ingredient!
Best,
Nancy N
Thank you for determining this evening’s menu. Can’t wait!!
It’s cold and spitting snow here in South Carolina….this looks like lunch! I’ve got everything on hand.
Dear Robin, Yes, we call those things kidney beans in America, and they are a fine source of iron and all kinds of good vitamins. I love to make chilli and would like the vegetarian one just as well. Lyn in NJ.
This is another one of your great meatless dishes. I will try this next week. Here in the US we have many different brands of kidney beans. Some are much better than others. Lucky brand is one I like but you can’t find it everywhere.
I salute your creativity, Robin!
Thanks Chris!
Cooking this right now. Smells so good. Thanks Robin. I think this will become a staple winter warmer/feel good recipe.