Chili beans

Chili Beans


  • 1 large cup of Kidney beans (either pre-cooked or a tin)
  • 1tsp of Salt
  • 1stp Turmeric
  • 1tsp Chili
  • 1 Onion
  • 1 Tomato
  • 1 red pepper
  • 2 cloves of garlic
  • knob of ginger (tsp)
  • 1tsp Coconut oil
  • 1tsp Cumin
  • 1 tsp coriander seeds
  • 1/2 tsp of black pepper corns
  • Asofoetida (pinch per serving)
  • Tablespoon of coconut cream
  • Coriander leaf

Method (if you are using dried chickpeas – soak overnight and boil in salt water (1 tsp) for 2 hours or until soft.

  • Pre-heat oven to 180
  • Roughly chop onion, tomato, pepper, medium chili pepper, ginger and garlic. Place ingredients into a baking dish and add oil, spices and salt. Mix well and place dish into oven. Roast for about 30minutes or until cooked. When cooked, place contents into a blender with x2 cups of water. Blend until smooth
  • Place sauce into a pot and add the pre-cooked kidney beans
  • Cook for 20mins on a low-medium heat
  • Finely chop Coriander leaf
  • Serve with brown basmati rice, coriander leaf & a side salad