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🍽️ Kidney Bean Chili with Herb Baguette

430 kcal · 30 min · 4 servings

Kidney Bean Chili with Herb Baguette Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the kidney beans in a sieve and let them drain well.
  2. 2. Halve the shallots, peel them, and chop them finely.
  3. 3. Wash the bell peppers thoroughly, halve them, remove the stem and seeds, and dice the flesh.
  4. 4. Peel the carrots, trim the ends, quarter them lengthwise, and chop them into small cubes.
  5. 5. Heat 2 tablespoons of oil in a pot over high heat.
  6. 6. Sauté the shallots, bell pepper cubes, carrot pieces, and cumin for about 3 minutes.
  7. 7. Add the drained kidney beans and the tomatoes to the vegetables in the pot.
  8. 8. Season the mixture with balsamic vinegar, salt, pepper, chili, and sugar.
  9. 9. Let the chili simmer covered on medium heat for approx. 15 minutes.
  10. 10. Stir the chili occasionally while it cooks.
  11. 11. Preheat the oven to 220 °C (convection).
  12. 12. Wash the thyme and shake it dry.
  13. 13. Strip the thyme leaves from the stems and chop them finely.
  14. 14. Peel the garlic and chop it very finely.
  15. 15. Mix the butter in a bowl with the chopped thyme, garlic, salt, and pepper.
  16. 16. Cut the baguette diagonally at intervals of approx. 2 cm, but do not cut all the way through.
  17. 17. Spread the herb butter into all the cuts of the baguette.
  18. 18. Place the baguette on a rack and bake it for approx. 8–10 minutes until golden brown in the oven.
  19. 19. Finally, adjust the seasoning of the chili to your taste.
  20. 20. Remove the baguette from the oven and serve it together with the chili on plates.

Nutrition per serving