Ingredients
- —130 g kidney beans or lentils (cooked or canned, rinsed)
- —150 g vegetables (bell pepper, zucchini, carrot, or leek)
- —1 small tomato or 50 g diced tomatoes (unsweetened)
- —1 tsp olive oil or ghee
- —½ tsp paprika powder
- —½ tsp cumin powder
- —Pinch of chili powder or cayenne
- —Salt, pepper
- —Optional: fresh cilantro or parsley
Instructions
Heat olive oil in a pan and sauté the vegetables for 5 minutes.
Add the tomato, spices, and legumes.
Let it simmer gently for 10 minutes until the sauce thickens.
Season with salt, pepper, and optionally a splash of lemon juice.
Air fryer (for the vegetables):
Preheat to 180 °C
Roast the vegetables for 8 minutes, then mix them with the sauce.
Serving Tip
Serve in a deep bowl, with the chili in the center. Top with a dollop of guacamole or garlic yogurt sauce and garnish with fresh cilantro for color.
Storage Tip
Store covered in the refrigerator for up to 2 days or freeze for later use.
RECIPE_ID: 867b8801...
LAST_UPDATE: 2/18/2026