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Smoky Kidney Bean Chilli with black cardamon

‚ÄčA rich and delicious vegan chilli with smoky flavours from the black cardamon a one pot wonder perfect if your in the house and you can let the stove do all the work. 


2tbsp olive oil
2 tins of red kidney beans
1 tin plum tomato good quality Italian
1 large shallot
5 cloves garlic
1 red chilli seeds as well
2tsp cumin powder
1tsp paprika
1/2 tsp dried chilli flakes
1 black cardamon (the smoky one)
Pinch white pepper (I love white pepper use it so much)
1tsp brown sugar
Salt to taste
150ml water


150ml water 

Fry off onions and garlic for 3/4 minutes then add everything into a large casserole dish. Bring to a boil then simmer for 1.5 hours. After about 30mins of cooking carefully crush the tomatoes using the back of your spoon then carry on cooking adding some more water if you want. 

After 1.5hrs Remove the black cardamon and season how you need adding lime juice/sugar/salt to balance 

Bon appetit xx

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