Savory Vegetarian Chili Recipe

Name: Savory Vegetarian Chili
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 ltr Figaro Extra Light Olive Oil; 100 g Sambar Onion Peeled; 75 Nos Oregano Sachet; 400 g Pastazara Finely Chopped Tomatoes; 1 pc (50 g) On1Y Pepper Grinder; 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare); 13 g Catch Basil Flakes - 100% Freeze Dried Herbs; 1 Kg Kissan Tomato Paste; 100 g Zoff Garlic Powder; 200 g Maggi Hot & Sweet Chilli Tomato Sauce; 100 g Catch Sprinklers - Iodized Table Salt

Mexican cuisine · 600 calories

About this recipe

A hearty and flavorful vegetarian chili perfect for dinner. Packed with beans, tomatoes, and spices, this dish is a satisfying solution for a quick and easy meal.

Ingredients

2 ltr Figaro Extra Light Olive Oil
100 g Sambar Onion Peeled
75 Nos Oregano Sachet
400 g Pastazara Finely Chopped Tomatoes
1 pc (50 g) On1Y Pepper Grinder
500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
13 g Catch Basil Flakes - 100% Freeze Dried Herbs
1 Kg Kissan Tomato Paste
100 g Zoff Garlic Powder
200 g Maggi Hot & Sweet Chilli Tomato Sauce
100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. Heat a large pot over medium heat and add 1 tablespoon of olive oil.
2. Add the diced onion and sauté for 3-4 minutes until softened.
3. Stir in the chili powder, oregano, garlic powder, and basil, cooking for 1 minute to release their aromas.
4. Add the diced tomatoes, tomato sauce, tomato paste, red kidney beans, and red kidney beans to the pot. Stir well to combine.
5. Season with salt and pepper to taste, then bring the mixture to a boil.
6. Reduce the heat to low and let the chili simmer for about 1.5 to 2 hours, stirring occasionally to prevent sticking.
7. Serve hot, garnished with fresh basil if desired.