• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 1/4 cup olive oil
  • 1 brown onion, chopped
  • 1 tsp cayenne powder
  • 2 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 red capsicum & 1 yellow capsicum, chopped
  • 4 garlic cloves, finely chopped
  • 1 can black beans, drained
  • 1 can red kidney beans
  • 4 medium, ripe tomatoes, roughly chopped
  • 3/4 cup of water
  • 1 tsp sea salt
  • 1/4 cup of chopped coriander (cilantro)
  • Sour cream
  • Grated MontereyJack cheese
  • 2 green onions, sliced


  • Method:
  • 1.Heat oil in heavy large pot over medium heat. Add onions and sauté until onions soften for about 5 minutes. Next, add cayenne, oregano, cumin and smoked paprika. Fry, stirring, for 2 minutes to release the aroma of the spices.
  • 2.Add the garlic and capsicum and stir well. Fry, stirring occasionally for another 5 minutes or until capsicum starts to soften.
  • 3.Add the chopped tomatoes, any juice and salt. Fry for 2 minutes.
  • 4.Mix in beans and water. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Add coriander and stir well.
  • 5.Ladle chili into bowls. Top with a tablespoon of sour cream, a handful of grated cheese and green onions.
  • 6.Serve immediately.


Categories: Vegetarian 

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