Broad Bean Chili Paste Recipe: Earthy Fermented Spice Base for Bold Flavors

This vegan broad bean chili paste transforms simple ingredients into a deep, fermented spice base that elevates soups, stews, and marinades with earthy umami and subtle heat. The process starts with broad beans—naturally rich in protein and creaminess—fermented with garlic, chili, and oil to develop complex flavors over time.

Unlike store-bought pastes, this version builds layers of tangy, spicy depth that brightens even the heartiest dishes.

The texture is smooth yet retains subtle chunks of broad beans for body, while the blend of dried chilies and garlic creates a balanced heat that lingers without overpowering.

Fermentation (just 3–5 days) unlocks probiotic benefits and intensifies flavors, making every spoonful more vibrant. No cooking required—just blend, ferment, and store for a pantry staple that lasts months.

Perfect for adding depth to vegan chili, stir-fries, or as a marinade for tofu or tempeh, this paste delivers restaurant-quality flavor with minimal effort. The umami-rich broad beans replace meaty textures, while the chili’s slow fermentation mellows into a warm, aromatic finish. Let’s make it.

Storage is simple: keep in an airtight jar in the fridge for up to 3 months or freeze for longer shelf life. Use 1–2 tablespoons per recipe to transform simple meals into bold, complex dishes. The wait for fermentation is worth the reward—each batch tastes better with time.

Ingredients for broad bean chili paste

Nine simple ingredients create a fermented paste bursting with umami and subtle heat.

The broad beans are the foundation—soak them overnight (8+ hours) to soften, then peel the skins for a silky texture. Whole dried beans from Indian or Middle Eastern markets have the best flavor, but any dried broad beans work. For the chilies, Arbol or guajillo add complexity without overpowering. Toast them lightly in a dry pan before blending to deepen their aroma. The olive oil should be extra-virgin—its quality directly impacts the paste's richness. If you can't find fresh ginger, powdered works at half the amount, though fresh is ideal for that bright zing.

No apple cider vinegar? White vinegar or lemon juice does the trick—just use the same amount. Running short on maple syrup? Agave or date syrup keeps the vegan profile while balancing the heat. The cumin and coriander can be swapped for smoked paprika if you prefer a different depth, but toast them first for maximum flavor. For extra umami, add 1 tsp soy sauce or mushroom powder to the blend. If fermentation feels too risky, skip the vinegar and add 1 extra tsp salt—it'll still develop flavor, just without the probiotic benefits.

Store the paste in a sterilized glass jar with a tight seal. Keep it in the fridge for 3 months or freeze for 6 months—the flavors intensify over time. For best results, use 1-2 tbsp per recipe (soups, marinades, or stir-fries) and let it sit with the dish for 10-15 minutes to meld. The paste thickens as it ferments, so add a splash of water when using if needed. Double the batch—it disappears faster than you'd think, especially once friends taste it.

Step-by-step instructions for broad bean chili paste

This fermented chili paste delivers deep umami and vibrant heat in every spoonful.

Begin by soaking the 1 cup dried broad beans in plenty of water for 12 hours or overnight. This ensures they soften completely and skins slip off easily. Drain and transfer the soaked beans to a food processor or high-powered blender. Pulse until you achieve a thick, smooth purée—no lumps should remain. This base will carry the fermented flavor profile.

Here's the thing—if your beans resist blending, add 1-2 tablespoons of water at a time until smooth. The purée should be thick enough to coat the back of a spoon but still spreadable. Set aside in a bowl while you prepare the remaining ingredients. The beans should be at room temperature before mixing with other components to prevent fermentation slowdowns.

Heat a dry skillet over medium heat and toast the 2 tablespoons dried red chilies and 6 cloves garlic cloves (halved) for 2-3 minutes until fragrant. Watch closely—the chilies should darken slightly but not burn. Immediately transfer to a spice grinder or mortar and pestle to create a fine powder. This step intensifies their natural oils and flavors.

In the same skillet (no need to clean it), toast the 1 teaspoon ground cumin and 0.5 teaspoon ground coriander for 30 seconds until aromatic. Let cool completely before adding to your bean purée. The toasted spices will contribute warm, earthy depth that balances the fermented tang. I press them into the bean mixture firmly with a spoon to ensure even distribution.

In a clean mixing bowl, combine the broad bean purée with the toasted spice mixture. Add the 0.5 cup extra-virgin olive oil, 1 tablespoon grated fresh ginger, 1 teaspoon sea salt, 1 tablespoon apple cider vinegar, and 1 tablespoon maple syrup. Stir thoroughly with a wooden spoon until completely homogeneous—no streaks of oil should remain.

This blend should have a thick, paste-like consistency. If it's too stiff, add 1 teaspoon of water at a time until it becomes spreadable. The vinegar and maple syrup work together to create the perfect acidic environment for fermentation while balancing the heat. Let the mixture sit at room temperature for 30 minutes to allow initial flavor melding before proceeding.

Transfer the paste to a sterilized glass jar with a tight-sealing lid. Press down firmly to remove air bubbles and ensure the paste makes contact with the liquid that will form during fermentation. Store in a cool, dark place for 5-7 days, opening the jar daily to release built-up gases. You'll notice a slight tang developing—this is the fermentation doing its work.

After the initial fermentation period, the paste should have a rich, earthy aroma with noticeable depth. For best results, refrigerate after opening and use within 2 weeks. This paste will elevate any dish—think stews, marinades, or even as a bold condiment for grilled meats. The flavors only intensify with time, so make only what you'll use within a month.

Common mistakes when making perfect results

Over-Soaking Broad Beans

I’ve learned the hard way—soaking broad beans for more than 12 hours turns them mushy and waterlogged, which ruins the paste’s texture. The skins should slip off easily when drained, but the beans themselves should still hold their shape.

If they’re too soft, drain them immediately after soaking and pat them dry before blending. Over-soaked beans also dilute the flavor, making your paste taste bland instead of rich and umami-packed.

Skipping Fermentation

Fermentation is what transforms this paste from good to exceptional, but some cooks rush it. If you skip the 5-7 day fermentation, you’ll miss the probiotic benefits and the deep, tangy complexity that develops.

Even a 3-day minimum makes a noticeable difference—just don’t exceed 10 days or the acidity can become overpowering. The paste will still be usable, but it won’t have that layered, restaurant-quality depth you’re aiming for.

Uneven Spice Distribution

One common mistake is not pressing the spices into the bean purée firmly after mixing. If you just stir them in, you’ll end up with pockets of concentrated spice and bland areas.

Use the back of a wooden spoon to mash the spices directly into the purée, ensuring every bite gets that toasted, aromatic punch. I also recommend toasting the spices separately—this intensifies their flavors and prevents them from floating to the top during fermentation.

Using Low-Quality Oil

The extra-virgin olive oil is the backbone of this paste, and cutting corners here is a mistake. Cheap or refined oils lack the fruity depth needed to carry the fermented flavors. I always use a high-quality, fruity EVOO—brands like California Olive Ranch or Colavita work perfectly.

If you’re on a budget, avocado oil is a great alternative, but it won’t have the same rich, peppery notes. The oil should be cold-pressed and unfiltered for the best results.

Ignoring Sterilization

Fermented foods are prone to mold and bacteria if not stored properly, and this paste is no exception. Always sterilize your jar and lid by boiling them for 5 minutes before filling.

I also recommend using a glass jar with an airtight seal—plastic can react with the acidity and spoil faster. After fermentation, store the paste in the fridge for up to 3 months or the freezer for 6 months to preserve its vibrant flavors and safety.

Over-Fermenting

While fermentation enhances flavor, letting it go past 7 days can turn your paste too sour or even moldy. The ideal window is 5-7 days at room temperature, then refrigerated for up to 2 weeks.

If you notice fizzing, foul odors, or mold, discard it immediately—fermentation gone wrong can make the paste unsafe. To check for readiness, taste a small amount after 3 days—if it’s already tangy enough, you can refrigerate it early to slow the process.

Frequently asked questions