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Le Chaudron recipe
Chili de haricots rouges
Red kidney bean chili
⏱ 35 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked kidney beans
300 g (11 oz)tomatoes, chopped
1onion
1red bell pepper
2 clovesgarlic
1 tspcumin
1 tsppaprika
1 tbspolive oil
- 400 g (14 oz) cooked kidney beans
- 300 g (11 oz) tomatoes, chopped
- 1 onion
- 1 red bell pepper
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain and rinse the cooked kidney beans, then finely slice the onion, garlic and washed red bell pepper.
- Heat the olive oil in the Dutch oven and sauté the onion and garlic for a few minutes over medium heat.
- Add the sliced pepper, cumin and paprika and stir for 1 min to coat the vegetables.
- Add the crushed tomatoes and kidney beans, stir gently and bring to a simmer over low heat.
- Cover and simmer 25 min, stirring often, until the sauce thickens.
- Adjust the salt and pepper and serve hot, with a little chili if you like.
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