Chili Bean Stew

Photo credit and recipe adapted from Salwa Smaily

There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch.

Prep Time 10 mins

Cook Time 15-20 mins

Total Time 30 mins

Servings: 3-4


  • 2 Grated Carrots
  • 1 Diced Onion
  • 2 to 3 Minced Garlic Cloves
  • 600 g Tomato Puree
  • 2 tbsp Tomato Paste
  • 2 tins Black Beans (800 g)
  • 1 tin (400g) red kidney beans 
  • 1 tsp Chili Flakes
  • Salt and black pepper
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 2 tbsp olive oil


  1. In a large pan, heat 2 tbs olive oil. 
  2. Add the grated carrot, garlic and onions. Sautee for 1 min.
  3. Add tomato puree, chili flakes, cumin, paprika, salt and pepper.
  4. After a couple of minutes, reduce heat..
  5. Cook for about 10 mins, while stirring.

**Add water if thinner consistency is desired. 

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