1. Let the dried beans (separately) soak in plenty of water overnight (8-12 hours). If you can’t find pinto beans, you can use more kidney beans instead.

2. Add water to a large bowl and bring it to a boil. Drain the beans and add the ones that need longer to cook (pinto beans). Pre-cook them, then add the remaining beans and cook everything together. The pinto beans I used needed about 20 minutes longer – all in all, it took about 80 minutes in total to cook the beans. When done, drain and set aside.

3. While the beans are cooking, you can prepare the veggies. Peel and finely dice/chop the onion and garlic. Clean the bell peppers, remove the seeds and cut everything into bite-size pieces.

4. As soon as the beans are done, you can start with the chili. Heat up a large Dutch oven or cooking pot with some olive oil. Add the onions and garlic and sauté briefly. Remove the sausage meat from the casings, add to the Dutch oven and fry for about 2-3 minutes until the meat is nicely browned. Add both paprika powders, the chili flakes and ground cumin and mix in. Let everything cook until the spices start to smell nicely. Next, add the tomato purée and cook/fry everything for about 2 minutes, while stirring constantly. Add the bell peppers, sweet corn, and the drained beans and mix well. Deglaze with the chicken stock and chunky tomatoes. Stir in the baking powder (in case you get heartburn from the acidity of the tomatoes) and season with salt and pepper to your liking. Reduce the heat and let the chili simmer over a low heat for about 20 minutes – stirring occasionally so nothing burns.

5. Season the chili with salt, pepper, and chili flakes to your liking before serving. Add the chili to bowls and refine with sour cream and chopped coriander or parsley. You can serve the chili with some bread, tortilla chips, or some cooked rice as a side.