Ingredients:

  • 450 g (16 oz) Paneer, cut into 2 cm (¾ inch) cubes
  • 30 ml (2 tbsp) neutral cooking oil (e.g., canola or vegetable)
  • ½ tsp Salt (for paneer)
  • 60 ml (4 tbsp) neutral cooking oil (for base)
  • 1 large Yellow Onion, diced finely
  • 2 large Bell Peppers (1 red, 1 orange), diced
  • 1 large Jalapeño, finely minced (seeds removed optional)
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Purée (or paste)
  • 3 tbsp American Chili Powder Blend
  • 2 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ¼ tsp Cayenne Pepper (optional, for heat)
  • 1 tsp fine Sea Salt
  • ½ tsp fresh Black Pepper
  • 1 x 795 g (28 oz) can Crushed Tomatoes
  • 500 ml (2 cups) Vegetable Stock (low sodium)
  • 1 x 425 g (15 oz) can Kidney Beans, rinsed and drained
  • 1 x 425 g (15 oz) can Black Beans, rinsed and drained
  • Juice of 1 large Lime (approx. 30 ml / 2 tbsp)
  • Small handful Fresh Coriander (Cilantro), chopped

Instructions:

  1. Sear the Paneer: Heat 2 tbsp oil in the Dutch oven over medium-high heat. Add the paneer cubes and a pinch of salt. Cook, turning occasionally, until golden brown and slightly crispy on at least two sides (about 5 minutes). Remove the paneer and set aside on a plate; do not wipe out the pot.
  2. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 4 tbsp of oil. Sauté the diced onion and bell peppers for 8–10 minutes until soft and translucent. Add the minced jalapeño and cook for 1 minute.
  3. Add Garlic and Paste: Stir in the minced garlic and tomato purée. Cook for 1 minute until the purée darkens slightly, releasing its flavour.
  4. Bloom the Spices (Critical Step): Reduce the heat to low. Sprinkle in all the dry spice mix (Chili Powder, Paprika, Cumin, Oregano, Salt, Pepper). Cook, stirring constantly, for 60–90 seconds. The spices will become incredibly fragrant and toast slightly in the residual oil.
  5. Deglaze and Add Liquid: Pour in a splash of the vegetable stock and scrape up any browned bits from the bottom of the pot (the fond). Add the crushed tomatoes and the rest of the vegetable stock. Bring the mixture to a gentle boil, then reduce heat immediately to low.
  6. The Slow Simmer: Cover the pot and allow the chili to simmer gently for 30 minutes. This allows the flavours to deepen and marry up nicely.
  7. Add Beans and Paneer: Stir in the rinsed beans and the reserved seared paneer cubes. Stir gently to avoid breaking the paneer.
  8. Final Simmer: Cook for another 10 minutes, uncovered, allowing the chili to thicken slightly and the paneer to absorb some of the sauce.
  9. Balance the Flavour: Remove the chili from the heat. Stir in the fresh lime juice. Taste and adjust seasoning—you will likely need an extra pinch of salt, pepper, or a dash of cayenne for heat.
  10. Garnish and Serve: Garnish heavily with fresh coriander just before serving.