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Lunch recipe · from the recipe book

Red Potato and Kidney Bean Smoky Chili

A thick, brick-red chili with tender chunks of red potato, creamy kidney and pinto beans, a smoky paprika-cumin warmth and a cool sour cream and scallion finish.

Red Potato and Kidney Bean Smoky Chili

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1 tbsp8 gChili powder
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 2½ tsp5 gGround cumin
  • 1 tsp1 gDried oregano
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 2¾ cups600 gVegetable broth
  • 2 cups316 gKidney beans, canned, drained and rinsed
  • 1 can, drained277 gPinto beans, canned, drained
  • 2 tsp10 gApple cider vinegar
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup80 gSour cream
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Before you start cooking, dice the yellow onion and green bell pepper, mince the jalapeño and garlic, cube the red potatoes, thinly slice the green onions, drain and rinse the kidney beans and drain the pinto beans.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the diced yellow onion, green bell pepper and jalapeño and cook, stirring, until softened, about 6 minutes.
  3. Add the garlic and tomato paste and cook 1 minute, stirring, until the paste darkens.
  4. Stir in the chili powder, smoked paprika, cumin and oregano and toast 30 seconds until fragrant.
  5. Add the red potatoes, the canned diced tomatoes with their juice and the vegetable broth. Bring to a boil, then lower the heat, cover and simmer 20 minutes, until the potatoes are nearly tender.
  6. Stir in the kidney beans and pinto beans and simmer uncovered for 15 minutes, stirring now and then, until the potatoes are soft and the chili thickens. Mash a few potato cubes against the pot to thicken it more.
  7. Stir in the cider vinegar, salt and black pepper, then remove from the heat.
  8. Ladle into 4 bowls and top each with a quarter of the sour cream and a quarter of the sliced green onions.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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