This is one of the easiest and fastest recipes ever and pretty much no-fail. The taste is familiar but with an eastern twist that’s flavourful and fun. As with most chilis and tomato-based dishes, this dish is even better the next day and freezes well. Serve it over rice or naan bread.
3 cups of beans (that’s two 15-ounce cans). DO NOT DRAIN. If you’re using freshly cooked beans, then you’ll want to add about ½ cup water to the chili pot.
I used red kidney beans and great northern beans, because that’s what was in the pantry. You could go all white kidney bean, navy bean, black bean, all red kidney bean or even a mixed bean. Whatever suits you.
398 ml (10 ounces) can tomato sauce
1 tomato diced. I used one red and one yellow “cocktail” tomato – they are sized somewhere between a regular tomato and a cherry tomato. You want about ½ cup of diced tomato.
1 onion diced
1 jalapeno pepper minced
2-3 cloves garlic
1 thumb size piece of ginger root, peeled and grated. You’ll have a heaping tablespoon of grated ginger
1 Tbsp olive or coconut oil
1 cup of chopped spinach or kale – optional but nice for greenery
1 tsp salt
1 tsp cumin
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne
Put the oil, onion, garlic, jalapeno and ginger in a pot and sauté the ingredients over medium heat for about 1 minute. Add the chopped tomato, tomato sauce, salt and spices and cook for about another 3 minutes or so. Add the beans (and water if using). Bring to a boil, then reduce the heat to simmer and let simmer for about 10 minutes uncovered. Stir in the kale or spinach, if using.
Serve with rice or naan. Enjoy!