This chili stew is deep, warming, and unapologetically spicy. Kidney beans simmer in a rich tomato base, while fresh red chili brings heat that lingers just enough to keep things exciting. It’s hearty, satisfying, and perfect for cold nights or when you crave real spice.
This is Let’s Veg comfort with a kick.
Hot & Spicy Chili Stew
Hot and spicy chili stew with kidney beans, tomatoes, and red chili pepper. A hearty Let’s Veg recipe perfect for bold, comforting dinners.
Ingredients
Equipment
Stew Pot
Cooking Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook for 5-6 minutes until soft.
- Add garlic and red chili; cook 30 seconds until fragrant.
- Stir in cumin, paprika, chili powder, and coriander. Toast briefly.
- Add kidney beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Season with salt and black pepper.
- Serve hot, with optional herbs and a squeeze of lime.
Nutrition
Notes
Mash some beans for a thicker stew
Add corn or bell peppers for balance
Heat increases after resting