Versatile Smokey Chilli
A bold, flavour-packed base infused with smoked paprika, cumin, and chilli for gentle heat and depth. Sweet molasses and tomato paste balance the savoury notes, while garlic, onion, and herbs build aromatic richness. Finished with a splash of lemon for brightness, this oil-free blend is perfect for layering into stews, wraps, beans, or roasted veg.
Ingredients
- 1½ cups raw kidney beans
- 2 brown onions diced
- 3 cloves garlic minced
- ¼ cup vegetable stock
- 1 tsp smoked paprika
- 2 tsp ground cumin
- ½ tsp chilli powder according to taste
- 1 tsp oregano
- 1 tbsp soy sauce or two tbsp tamari
- ½ cup tomato paste
- 1 tbsp molasses
- ½ cup hot water
- squeeze of lemon juice
Instructions
- Soak dry beans overnight then drain and rinse and place in a large pot and cover with water that comes 5 cm above the beans. Bring to the boil, turn down to a simmer and allow to simmer for 2 hours. Keep an eye on the water level and add more if it is getting low. Set aside.
- Stirfry the onion and garlic in vegetable stock until soft then stir in the spices and oregano.
- Mix together the soy sauce or tamari, tomato paste, molasses, and hot water and add to the onions and spices.
- Squeeze in the lemon juice.
- Process half the beans to a puree and add the pureed beans along with the whole beans to the sauce.
- Stir well while heating through and serve
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