Online Recipe Book

Chilli con Queso

Best-Ever Cook's Collection Vegetarian, by Roz Denny, c1994, page 100
2 servings
Prep info
overnight soak + 10 min prep + 10 min cook + 10 min boil + 4 hrs simmer + 5 min prep
Prep time
Not set
Cook time
12 hours, 35 minutes
Time required
12 hours, 35 minutes
Oven preheat
Mains - Misc


  • 113 g dried red kidney beans (1 cup)
  • 1.5 T vegetable oil
  • 1/2 c chopped onion
  • 1/2 chopped red bell pepper
  • 1 cloves minced garlic
  • 1/2 fresh chili pepper
  • 1 t chili powder (to taste)
  • 1 t ground cumin
  • 500 mL vegetable broth (2 cups)
  • 1/2 t crushed epazote leaves (dried, optional)
  • freshly ground black pepper (to taste)
  • Salt (Sea) (to taste)
  • 60 g shredded cheese (to serve)
  • cooked rice (to serve)


Place beans in a bowl; cover with water by about 2".  Leave to soak overnight (on the counter is fine).

Drain and rinse the beans.  In a large saucepan, heat the oil and gently fry the onion, bell pepper, garlic, and fresh chili for about 5 minutes.

Stir in the chili powder and cumin; cook for another minute, then add the beans, broth, epazote (if using), and a grinding of pepper.  Don't add salt at this stage.

Boil for 10 minutes, cover and turn down to a gentle simmer.  Cook for about 4 hours, checking the water level and adding extra if necessary.

When the beans are tender, season them well with salt.  Remove about a quarter of the mixture and mash to a pulp or pass through a food processor.

Return the puree to the pan and stir well.  Serve hot with the cheese sprinkled on top.  Great with plain long grain rice.


SJ Note 18 May 2011: Very tasty!  The flavor combination is excellent.  Needed much longer cooking time, so I've adjusted that here.  We forgot to add the sugar (it called for 1/2T), and found the flavor quite excellent, so I've cut it out, I don't think it needs it.  We used Red Leicester cheese, as it's one of our favorites and happens to be vegetarian.  Definitely a keeper!