The aroma of spices wafts through the air as you prepare to dive into a bowl of Halal Chili with Kidney Beans. Each spoonful promises a burst of flavor that dances on your taste buds like it’s auditioning for a culinary Broadway show. Imagine rich tomatoes mingling with savory spices while tender kidney beans add their unique touch—it’s a symphony of deliciousness!
This dish isn’t just a recipe; it’s a reminder of cozy evenings spent with family and friends around the table, sharing stories and laughter over steaming bowls of goodness. Whether it’s game day, a chilly winter’s night, or just an excuse to spice up your weeknight dinners, this chili never disappoints.
Why You'll Love This Recipe
- This Halal Chili with Kidney Beans is not only simple to make but absolutely delicious
- You can easily tweak the spice levels based on your preferences
- The vibrant colors and hearty ingredients make it visually appealing for any gathering
- Perfect for meal prep or serving at parties!
I still remember the first time I made this chili; my friends devoured it in minutes and left me feeling like a culinary rock star!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Kidney Beans: Choose canned beans for convenience or dried ones for more flavor after soaking overnight.
- Ground Beef (or Turkey): Opt for lean meat to keep the dish lighter without sacrificing flavor.
- Onion: A sweet yellow onion works best; it caramelizes beautifully when cooked.
- Garlic: Fresh garlic cloves will add that aromatic punch; minced is my go-to choice!
- Bell Peppers: Use any color; they bring sweetness and vibrant colors to the chili.
- Canned Tomatoes: Diced tomatoes create depth; fire-roasted adds an extra layer of smokiness.
- Chili Powder: Adjust according to your heat preference; I recommend starting mild and adding more if desired.
- Cumin: This spice adds warmth and earthiness—don’t skip it!
- Salt & Pepper: Essential for balancing flavors; season throughout cooking!
- Olive Oil: Use for sautéing veggies and beef; it brings everything together beautifully.
- Chicken or Vegetable Broth: For added moisture and richness in the chili.
- Sour Cream (optional): A dollop on top provides creamy coolness against the heat!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and cook until they turn translucent and release their sweet aroma.
Add Garlic & Peppers: Toss in minced garlic and diced bell peppers. Stir them together until fragrant—about 3 minutes—enjoy that delightful smell wafting through your kitchen.
Brown the Meat: Increase heat slightly and stir in ground beef (or turkey). Cook until browned completely. Drain excess fat if necessary; we want to keep it healthy yet tasty!
Add Tomatoes & Spices: Pour in canned tomatoes along with chili powder, cumin, salt, and pepper. Mix well as colors blend beautifully together.
Add Beans & Broth: Stir in drained kidney beans along with broth. Bring everything to a gentle simmer—let those flavors mingle for about 20-30 minutes.
Serve & Enjoy: Ladle hot chili into bowls. Top with sour cream if desired! Serve alongside crusty bread or tortilla chips for dipping.
Now you have made an incredibly flavorful Halal Chili with Kidney Beans! Enjoy every bite as you bask in your culinary achievement!
You Must Know
- This Halal Chili with Kidney Beans is not just hearty but also incredibly easy to customize
- The delightful blend of spices and fresh ingredients creates a flavor explosion
- Plus, it’s perfect for meal prep and will impress even the pickiest eaters at your dinner table
Perfecting the Cooking Process
Start by sautéing onions and garlic for aromatic bliss, then add beans and spices to maximize flavor depth.
Add Your Touch
Feel free to swap kidney beans with black beans or add bell peppers for extra crunch and flavor.
Storing & Reheating
Store leftovers in an airtight container; reheat on the stovetop over low heat, stirring occasionally until hot.
Chef's Helpful Tips
- To make your Halal Chili stand out, consider using homemade broth instead of water
- Letting it simmer longer enhances the flavors beautifully
- Also, taste as you go—this allows you to adjust seasoning perfectly to your liking
Sharing this recipe reminds me of the time my friends devoured three pots of chili at a game night—definitely a win for me in the kitchen!
FAQ
What is Halal Chili with Kidney Beans?
Halal Chili with Kidney Beans is a flavorful, meat-free dish adhering to halal dietary guidelines.
Can I freeze Halal Chili with Kidney Beans?
Yes, this chili freezes well; just store it in airtight containers before freezing.
How long does Halal Chili last in the fridge?
It can last up to five days when stored properly in an airtight container.
Halal Chili with Kidney Beans
- Total Time: 45 minutes
- Yield: Serves 6
Description
Halal Chili with Kidney Beans is a hearty, flavorful dish that warms the soul and satisfies the palate. Perfect for gatherings or cozy nights in!
Ingredients
- 1 can kidney beans
- 1 lb ground beef (or turkey)
- 1 yellow onion
- 3 cloves garlic
- 2 bell peppers
- 28 oz canned diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups chicken or vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions; sauté until translucent.
- Stir in minced garlic and diced bell peppers; cook until fragrant (about 3 minutes).
- Increase heat slightly, add ground beef (or turkey), and brown completely. Drain excess fat if necessary.
- Pour in canned tomatoes, chili powder, cumin, salt, and pepper; mix well.
- Stir in drained kidney beans and broth; bring to a gentle simmer for 20–30 minutes.
- Serve hot, topped with sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Halal
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
