Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Sweet Yellow Chili

Print recipe & shopping list
Sweet Yellow Chili
Submitted by:
Makes: 4 servings adjust
I make chili a few times a month ... for years. Like most chili lovers ... my usual recipe is based on a red tomato base. However, the recipe I am sharing here is different ... and will NOT be using red tomatoes at all. the result is very different ... and is practically a whole different dish ... though at least as enjoyable as any good red chili you have eaten... It is one of my favorite discoveries. Prepare for Yellow Chili.



  • 1 cup dry white beans
  • 1 cup Dried Red Kidney Beans

Step 1

Step 1: If you are using dry beans ... you will need to soak them overnight. Then rinse them well and start cooking in water on the side. Precooking them a half hour is good... then toss the water ... rinse again... set to the side.


  • 1 large Sweet Onion
  • 1 large Yellow Bell Pepper
  • 1 teaspoon turmeric
  • 14 teaspoon White Pepper
  • 2 teaspoons Paprika
  • 1 teaspoon Salt
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon chili seeds, like the kind you use on pizza

Step 2

Step 2: Put a bit of oil in your pot. Toss in the diced onion, diced yellow pepper and the spices. Fry the onion and pepper in the oil for a couple of minutes. Don't burn.


  • 300 grams Tofu, smoked

Step 3

Step 3: Crumble the Smoked Tofu to very fine crumbs... There is a lot of flavor in there... smaller pieces are better.... so that the flavor becomes part of the sauce itself.


  • 500 grams Yellow Tomato

Step 4

Step 4: Cut the yellow tomatoes into quarters and toss them into the pot. Add about 1 1/2 cups water as well.

Step 5

Step 5: Toss in the precooked beans.


  • 2 White Sweet Corn on Cob
  • 1 cup of hokkaido squash cut in 1/2 cm small cubes, or sweet potato
  • 2 Carrot, yellow if available

Step 6

Step 6: Cut the corn off the Cob. No need to crumble it down to small pieces... throw in the big chunks ... it will break apart in the cooking. Cube the Hokkaido Squash into small pieces. Cube the carrots to roughly the same size as well. Toss those in as well.

Step 7

Step 7: Cook until the tomatoes are fully sauce. Add water as needed. Check that the beans and squash are tender enough. Generally speaking ... you cannot overcook this... so just put it on low heat and stir every 15 mins or so ... and make sure it doesnto dry out. I tend to add water liberally ... as we are not trying to make paste. An hour of cooking on low heat should yield a fully cooked and super sweet chili.
Kitchen Monki sign up