Why Beans? Because you can use any red, dark brown, or black beans, all sizes and varieties, adzuki beans, or even red lentils — though technically that would no longer be chili. For chili con carne enthusiasts, I make it easier: follow the same recipe, just add 1 kg of quality veal. But even in its vegan form, this chili sin carne is absolutely delicious.
All beans, regardless of color, are an excellent source of plant-based protein. Whether white or red beans, peas, lentils, or chickpeas, they all offer a similar protein content. However, red beans have undeniable advantages in other areas. They are rich in zinc (for the skin), copper (for the nervous and muscular systems), potassium (for the heart), and iron (for blood health), along with a robust profile of B vitamins. These qualities make red beans stand out among their legume relatives. Additionally, their dense skins are packed with fiber, and the beans themselves contain antioxidants that help cleanse the body. Pairing them with tomatoes (in the off-season, use canned tomatoes in their own juice), spices, and peppers, and simmering them for a long time, creates a flavorful chili. Bonus: the portion size is generous!
- 700 g red beans
- 300 ml brewed coffee
- 2-3 dried chili peppers
- a pinch of cumin
- 3 tsp. paprika
- 1 tsp. dried oregano
- 2 bay leaves
- 2 onions
- 1–2 fresh chili peppers (if you like it spicier, feel free to use 3–4 fresh chili peppers)
- 2 cinnamon sticks (or 1 tsp ground cinnamon, heaping)
- 10 garlic cloves
- salt and pepper
- 1 liter canned tomatoes in their own juice
- 2 tbsp. sugar (or 3 tbsp. maple syrup)
- olive oil (or another neutral vegetable oil)
- 3 bell peppers, any color; if out of season, don’t fret or buy flavorless ones — simply substitute with an additional 2 tbsp. paprika*
*Whenever possible, buy spices from specialty shops or markets, not pre-packaged from supermarkets. Aim for whole spices, as pre-ground ones often lose their flavor. High-quality paprika should have a deep red-burgundy hue, coarse granules, and feel slightly moist to the touch — not a dry, bright orange powder. Familiarize yourself with ingredients before adding them to your dish; knowing them enhances your cooking experience.
Cook the beans until semi-tender. Soak them overnight before boiling for about an hour, pour boiling water over them for 15 minutes before simmering for a couple of hours, or simply rinse and boil them for three hours. Any method works as long as you cook them in unsalted water.
Heat olive oil in a skillet. Add the dried chili peppers and fry them well until they turn brown. Expect smoke and a sharp, spicy aroma — this is normal. The peppers will infuse the dish with a smoky flavor. Transfer the fried peppers to the pot with the beans. In the same hot oil, sauté finely chopped onions (and meat, if you’re using it) along with cumin, paprika, oregano, and bay leaves. Brown everything well, then add the sugar or syrup and cook over medium heat for another 4–5 minutes. Add the spiced onion mixture to the beans, along with crushed canned tomatoes, peeled and crushed garlic cloves, salt, and pepper. Pour in strong brewed coffee — about one to one and a half cups or three to four good espressos. Mix everything thoroughly, crush the tomatoes slightly, and bring to a boil. The beans should be covered with liquid, which can be a combination of their cooking water and tomato juice. Lower the heat to a gentle simmer, cover with a lid, and cook for 1.5 to 3 hours, stirring occasionally. The result will be a rich, hearty chili with layers of smoky, spicy, and savory flavors.
*Whenever possible, buy spices from specialty shops or markets, not pre-packaged from supermarkets. Aim for whole spices, as pre-ground ones often lose their flavor. High-quality paprika should have a deep red-burgundy hue, coarse granules, and feel slightly moist to the touch — not a dry, bright orange powder. Familiarize yourself with ingredients before adding them to your dish; knowing them enhances your cooking experience.
Cook the beans until semi-tender. Soak them overnight before boiling for about an hour, pour boiling water over them for 15 minutes before simmering for a couple of hours, or simply rinse and boil them for three hours. Any method works as long as you cook them in unsalted water.
Heat olive oil in a skillet. Add the dried chili peppers and fry them well until they turn brown. Expect smoke and a sharp, spicy aroma — this is normal. The peppers will infuse the dish with a smoky flavor. Transfer the fried peppers to the pot with the beans. In the same hot oil, sauté finely chopped onions (and meat, if you’re using it) along with cumin, paprika, oregano, and bay leaves. Brown everything well, then add the sugar or syrup and cook over medium heat for another 4–5 minutes. Add the spiced onion mixture to the beans, along with crushed canned tomatoes, peeled and crushed garlic cloves, salt, and pepper. Pour in strong brewed coffee — about one to one and a half cups or three to four good espressos. Mix everything thoroughly, crush the tomatoes slightly, and bring to a boil. The beans should be covered with liquid, which can be a combination of their cooking water and tomato juice. Lower the heat to a gentle simmer, cover with a lid, and cook for 1.5 to 3 hours, stirring occasionally. The result will be a rich, hearty chili with layers of smoky, spicy, and savory flavors.
