Quick Vegetarian Chili Bowl Recipe

About this recipe

A hearty and flavorful vegetarian chili made with black beans, corn, and tomatoes. Perfect for a quick and satisfying dinner solution.

Ingredients

• 400 g Pastazara Peeled Tomatoes In Tomato Juice
• 500 G Preserved Dried Salted Black Beans
• 1 pc Organically Grown American Corn Cob
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 1 pack (500 g) Nandini Thick Curd Pouch
• 50 g On1Y Black Peppercorns With Grinder
• 100 g Jk Jeera Powder / Cumin Powder
• 250 g Mirchi Powder (Bedagi)
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. In a medium-sized saucepan, combine 2 cups of diced tomatoes, 1 cup of black beans, and 1 cup of corn over medium heat.
2. 2. Stir in 1 tsp of ground cumin, 1/2 tsp of smoked paprika, 1/2 tsp of chili powder, and a pinch of salt and pepper.
3. 3. Heat the mixture for about 4-5 minutes, stirring occasionally to ensure even cooking and prevent sticking.
4. 4. Once heated through, remove from heat and serve immediately.
5. 5. Garnish with 1/4 cup of shredded jalapeno Jack cheese and a dollop of sour cream or plain yogurt, if desired. Serve with cornbread on the side.