Chili Con Carne Inspired - Bean Stew

This hearty, flavorful bean stew is my twist on the classic Chili Con Carne, bringing all the warmth and richness of the original but with a plant-forward approach. Slow-simmered with fragrant spices and a mix of beans, this dish is the perfect comfort food for cozy nights or a nourishing meal to share with loved ones.

Why You’ll Love This Stew

• Deep, bold flavors from paprika and cumin

• Wholesome & filling, packed with protein-rich beans

• Easily adaptable—make it mild or fiery, add veggies, or keep out the meat to make it vegan

• Perfect for meal prep—flavors deepen even more the next day

Ingredients

• 300 gr. Stewing beef

• 400 gr. Red kidney beans

• 400 gr. Black beans

• 1 Medium onion

• 1 Celery stick

• 1 Carrot

• 1 Red pepper

• 1 Tbsp tomato paste

• 1 Tbsp pepper paste (optional)

• 1 Tsp cumin

• 1 Tbsp paprika

• 1 Stock cube (optional)

• Salt & pepper to taste

• Hand full of coriander, chopped for garnish

Instructions

• On high heat with 1 tbsp olive oil brown the meat.

  
  

• Add the finely sliced onion, garlic and cook until slightly browned. Add celery cook for about a minute. Add the cubed carrots, cook until soft.

  
  

• Add enough boiling water to cover the beans, add the tomato and pepper paste, all the spiced and stock cube if using. Cover and cook at low heat at least for an hour.

• Check if the meat is tender, if not cook for another 30 minutes. Add fresh coriander, salt and pepper. Serve with white rice, guacamole or sliced avocado and sour cream. Let me know how it goes!