No-Cook Chili (15-Minute Summer Dinner)
Servings: 4 people
For the Chili Base
- 1½ pounds (680 g) ripe vine tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- ½ clove garlic grated
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt add more to taste, and black pepper
For the Chili
- 2 cans black beans 15 oz / 400 g each can or 3 cups / 460 g cooked beans
- 1 cups (150 g) corn kernels fresh, canned, or thawed frozen
- 1 yellow bell pepper finely diced
- ½ red onion finely chopped
- ¼ cup (1 handful) fresh cilantro or Italian parsley
- ½ cup (75 g) feta cheese crumbled
- 1 fresh jalapeño optional, thinly sliced
- Make the chili base: Cut 1½ pounds ripe vine tomatoes in half crosswise and grate them on the large holes of a box grater set over a large bowl. Discard the skins.Add 2 tablespoons tomato paste, 3 tablespoons extra virgin olive oil, 2 tablespoons lime juice, ½ clove garlic (grated), 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and black pepper.Stir until well combined.
- Build the chili: Add 2 cans black beans (drained and rinsed), 1 cups corn kernels, 1 yellow bell pepper (diced), ½ red onion (chopped), and ¼ cup fresh cilantro (chopped) to the bowl.Toss until everything is evenly coated in the tomato mixture.Taste and adjust for salt, lime juice, or black pepper.Let sit for 10 minutes if you have time. This helps the flavors mingle and the beans absorb some of the dressing.
- Serve: Transfer to a large serving platter if you like.Top with the crumbled feta, a drizzle of olive oil, and a pinch of oregano.Serve with warm crusty bread, pita, or tortilla chips for scooping.
Substitutions
- Ripe vine tomatoes → Roma tomatoes or any ripe, flavorful tomatoes.
- Tomato paste → Double-concentrated tomato paste or sun-dried tomato paste.
- Extra virgin olive oil → Avocado oil.
- Lime juice → Lemon juice.
- Garlic → Finely grated shallot.
- Smoked paprika → Chipotle powder for extra heat.
- Black beans → Pinto beans, kidney beans, or cooked lentils.
- Corn → Fresh, canned, or frozen corn.
- Yellow bell pepper → Orange bell pepper.
- Red onion → Green onions or shallots.
- Cilantro → Flat-leaf parsley.
- Feta cheese → Goat cheese, queso fresco, or omit for a dairy-free version.
- Fresh jalapeño → Serrano pepper.
- Use ripe tomatoes: They're the sauce, so flavor matters.
- Grate, don't chop: That's what gives the chili its signature texture.
- Don't skip the tomato paste: It adds body and savory depth.
- Rinse the beans well: Helps the tomato sauce cling better.
- Dice the vegetables small: Easier to scoop and better in every bite.
- Let it rest 10 minutes: The flavors meld and the beans soak up the sauce.
- Choose block feta: Creamier and more flavorful than pre-crumbled.
- Taste before serving: Adjust with more lime, salt, or olive oil if needed.
- Add jalapeño at the end: Easier to control the heat.
- Serve with crusty bread: Toasted sourdough is especially good for soaking up the juices.
- Store leftovers in the fridge: Keep in an airtight container for up to 3 days.
