Chili is something I take very seriously. There are quite a few recipes on the internet, but naturally - mine is the best. It has been refined and perfected over many years, and I am very proud of it.

It is a great dish to make in bulk and freeze for later. It keeps in the fridge for about 5 days max.

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients for 10 servings

  • 1 cup kidney beans
  • 1 cup mungo beans
  • 1/2 cup black beans
  • 1/2 cup others (black eye peas, pinto beans, …)
  • 1 large red onion
  • 4 cloves of garlic
  • 1 large green or yellow pepper
  • 1 large sweet potato
  • 1 can of tomatoes
  • 2 tablespoons of tomato paste
  • 1 tablespoon of chili powder
  • 1 tablespoon of smoked paprika
  • 1 tablespoon of regular paprika
  • 1 tablespoon of mustard seeds
  • 1.5 tablespoon of nutritional yeast
  • salt and pepper to taste
  • juice of 1/2 lime
  • 1 piece of chocolate
  • 2 tablespoons olive oil
  • 3 cups boiling water

Optionally add

  • variable amount of spinach leaves

Steps

Soak the beans overnight or for at least 8 hours. Drain and rinse the beans. This recipe is meant for a pressure cooker. You may use a regular pot, but it will take longer.

  1. Heat the oil in a large pot over medium heat.
  2. Add the mustard seeds and onion and cook until the onion is translucent.
  3. Add the sweet potato (large cubes) and cook until it gets some color on it.
  4. Add the garlic and dry spices.
  5. Add in the tomatoes and tomato paste and stir until combined.
  6. Add the beans and peppers (in 2cm squares) and stir until they are coated in the mixture, then add your chocolate piece.
  7. Pour over the water until everything is covered by 3 centimeters or so of water.
  8. Cover the slow cooker and cook on low, enough to maintain a steady boil, for 1 hour.
  9. Add the lime juice and nutritional yeast and season with salt and pepper to taste.
  10. Serve with rice (ideally with peas) or flatbread.