Tonda's Halal Vegetarian Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili made with beans, tomatoes, and aromatic spices, perfect for a satisfying dinner solution.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 500 g Pluckk Organic Hybrid Tomatoes
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 100 g Coriander Bunch (Kothimbir)
• 250 g Mirchi Powder (Bedagi)
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil.
2. 2. Dice 1 onion and sauté it in the pot until translucent, about 5 minutes.
3. 3. Add 3 tablespoons of chili powder, 1 teaspoon of coriander, and 1 teaspoon of paprika to the pot, stirring for 1 minute to toast the spices.
4. 4. Blend 2 large tomatoes in a blender until smooth, then add the tomato puree to the pot.
5. 5. Drain and rinse 4 cans of red kidney beans, then add them to the pot along with 1 teaspoon of salt.
6. 6. Stir well, bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, stirring occasionally.
7. 7. Taste and adjust seasoning if needed, then serve hot with your favorite toppings like chopped cilantro or shredded cheese.