Makes about 7 cups, good for 5 to 7 servings

1 tbsp vegetable oil
2 onions, diced
6 garlic cloves, minced
2 medium bell peppers, seeded and diced
Three 425-gram cans of beans, rinsed and drained, such as: kidney beans, white beans, lentils

Spice mix:
1 tbsp smoked mild paprika and / or mild chili powder
1 tbsp ground cumin
1 tbsp dry oregano
800-gram can of diced tomatoes
Salt, pepper, and chili flakes to taste
Optional 1 handful of cilantro, chopped


  1. Warm the oil in a large saucepan over medium-high heat. Add the onions and a big pinch of salt and pepper; cook until soft and translucent, about 2 to 3 minutes.
  2. Add the garlic and cook for a minute. Stir in the bell pepper, beans, spice mix, canned tomatoes, salt, pepper, and chili flakes.
  3. Bring to a boil then lower the heat to low and simmer, stirring occasionally for 20 to 30 minutes.
  4. Taste and adjust seasonings accordingly. Remove from heat and stir in the cilantro.
  5. Serve hot with rice or bread.


  • If you prefer to use fresh cooked beans, substitute the 3 cans with 4 1/2 cups of cooked beans (1 1/2 cups x 3 types of beans).
  • The chili’s flavor gets better through the days!
  • Smoked mild paprika is worth looking for – not all supermarkets carry it but some do. Also check Indian grocery stores. If you can’t find it, substitute with mild chili powder.