Drain and rinse the cooked kidney beans. Finely chop the onion and tomato, mince the garlic and grate the ginger. Shred the lettuce and set aside in a large bowl or plates for assembly.

Cook the keema

Heat 1 tbs vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Brown the meat

Add the ground beef (keema) to the skillet. Break it up with a spoon and cook 6–8 minutes until browned and no longer pink.

Season and simmer

Stir in the chopped tomato and 1 tbs tomato paste. Add chili powder, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Cook 2–3 minutes to bloom the spices. Add 1 cup water, bring to a simmer, then add the drained kidney beans. Reduce heat to medium-low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or spices as desired. If mixture is too wet, simmer a few minutes longer to reduce.

Toppings & Garnishes

Make the kachumber

In a small bowl combine the diced cucumber, diced tomato, and finely chopped red onion. Add a pinch of salt, a squeeze of half a lime, and the chopped cilantro. Toss and set aside to let flavors marry.

Prepare yogurt and chutneys

If yogurt is very thick, whisk with 1–2 tbs water to loosen to a drizzleable consistency. Spoon green chutney and tamarind chutney into separate small bowls or leave in spoonable jars for assembly.

Crumble chips (optional)

If using tortilla chips, lightly crush a handful if you want smaller pieces for topping. Otherwise leave whole for crunch.

Assemble the chili bowl

Divide shredded lettuce evenly among 4 bowls (about 1 cup per serving). Spoon warm keema and kidney bean mixture over the lettuce (about 1/2 cup keema mixture + 1/4 cup beans per bowl, or adjust to preference). Sprinkle each bowl with 1/4 cup grated cheddar cheese. Add 1/4 of the kachumber mixture on top of each bowl. Drizzle 2–3 tbs yogurt over each bowl, then add 1 tsp green chutney and 1 tsp tamarind chutney per bowl (or to taste). Top with crushed or whole tortilla chips for crunch (skip to keep gluten-free). Garnish with extra cilantro and a lime wedge. Add hot sauce or pickled jalapeños if desired.

Serving & Storage

Serve immediately while the keema is warm so the cheese softens slightly and the chips remain crisp. Leftover keema and beans can be cooled and stored in an airtight container in the refrigerator for up to 3 days. Store chips separately to keep them crunchy. Reheat keema gently in a skillet or microwave, then assemble fresh.