Kidney Bean Chilli Recipe — Orient Chef Red Kidney Beans

Bold, warming, and deeply satisfying — this kidney bean chilli is the recipe for those evenings when only a proper bowl of something hearty will do. Orient Chef Red Kidney Beans hold their shape beautifully in the rich, smoky tomato sauce, while bell peppers add sweetness and cumin adds that characteristic depth. Spectacular with ugali — Kenya's answer to polenta — or ladled over steamed rice for a filling, protein-packed meal.

PREP: 15 min | COOK: 45 min | SERVES: 4–5 | CALORIES: ~350 per serving | DIFFICULTY: Easy

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WHAT YOU'LL NEED

Made with Orient Chef Red Kidney Beans 300g — KES 150
Plump, richly coloured kidney beans with a creamy interior that soaks up flavour magnificently.

INGREDIENTS

- 300g Orient Chef Red Kidney Beans (soaked overnight)
- 400g tinned chopped tomatoes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1–2 tsp chilli powder (to taste)
- 1 tsp dried oregano
- 2 tbsp cooking oil
- Salt & pepper to taste
- Fresh coriander to serve

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METHOD

Step 1 — Prepare the beans
Soak your Orient Chef Red Kidney Beans overnight. Drain and rinse, then boil vigorously in fresh water for at least 10 minutes (important for kidney beans). Continue simmering until tender, about 40 minutes total. Alternatively, use well-drained tinned kidney beans.

Step 2 — Sauté the vegetables
Heat oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until softened. Add the bell peppers and cook for 4 more minutes. Stir in the garlic and cook for 1 minute.

Step 3 — Add the spices
Stir the cumin, paprika, chilli powder, and oregano into the vegetable mixture. Cook for 1–2 minutes, stirring constantly, letting the spices coat everything and deepen in flavour.

Step 4 — Simmer the chilli
Pour in the tinned tomatoes and add the cooked kidney beans. Stir to combine, bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes until the sauce has thickened and the beans are deeply flavoured.

Step 5 — Taste and serve
Adjust seasoning with salt and pepper. Serve over ugali, rice, or with warm flatbreads. Scatter with fresh coriander and a squeeze of lime to finish.

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CHEF'S TIP
Chilli always tastes better the next day as the flavours develop overnight. Make a double batch and freeze half in portions — you'll thank yourself on a busy weeknight. A dollop of plain yoghurt on top is incredible.

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Shop the ingredient: Orient Chef Red Kidney Beans 300g — available at orient.co.ke