This is a slightly sweet chilli with a bit of spice. It is cozy on a rainy day. If your preference is for a less sweet chilli, replace the red sweet pepper with a green bell pepper and remove the carrot or corn.
There was no particular inspiration for this dish.
- 1 1/2 cups dry kidney beans
- 1 large onion
- 6 Roma tomatoes
- 2 cloves garlic
- 2 tablespoons cooking oil
- 1 teaspoon Dutch process cocoa powder
- a pinch of allspice
- a pinch of cloves
- a pinch of turmeric
- 1/2 teaspoon coriander powder
- 2 teaspoons cumin powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon chilli powder
- 1/4 teaspoon red chilli flakes
- 1/4 teaspoon caraway seeds
- 1 teaspoon nutritional yeast
- 1 red sweet pepper
- 1 medium carrot
- 1 cup tinned or frozen corn kernels
- salt to taste
Soak the kidney beans in water overnight. The next day, rinse well and cook in a pressure cooker with a drop of oil until soft but not falling apart, about 25 minutes. Drain and set aside. You can cook the beans up to 2 days before using them.
Chop the onion and mince the garlic. In a pan with a thick bottom, heat the cooking oil over medium heat. Add the onion and garlic and turn the heat to low. Stir frequently to prevent sticking.
In another pan, bring water to boil. Add the tomatoes and cook for 1 minute, then drain them and rinse them in cold water. Peel off the skin. Dice the tomatoes. When the onion is soft, add the tomato and turn the heat up to medium. Continue to stir frequently. Add a little water only if needed to prevent burning. Cook until the tomato is almost completely dissolved.
Peel the carrot and dice it. Set it aside with the beans.
Chop the sweet pepper and set it aside with the corn kernels.
Add the cumin, coriander, chilli powder, chilli flakes, turmeric, cloves, allspice and some salt to the mixture. Stir well, then add the cocoa powder, nutritional yeast, black pepper, caraway, beans, carrot and enough water to cover. Simmer for at least 20 minutes to give it time to blend. Add water as needed, but in the end there should be very little water.
Add the sweet pepper and corn and cook for an additional 5-10 minutes. Add salt to taste.