Tonda's Vegan Chili Recipe

About this recipe

A hearty and flavorful vegan chili made with beans, tomatoes, and a blend of spices. Perfect for a satisfying dinner that caters to plant-based diets.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 500 g Pluckk Organic Hybrid Tomatoes
• 400 g American Garden Dark Red Kidney Beans
• 250 g Mirchi Powder (Bedagi)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Heat a large pot over medium heat and add 2 tbsp of olive oil.
2. 2. Add 1 diced onion and sauté until translucent, about 5 minutes.
3. 3. Stir in 3 tbsp of chili powder, 1 tsp salt, and 1 tsp black pepper, cooking 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. Add 4 cans of drained and rinsed beans (such as kidney, black, or pinto beans) to the pot and stir well.
6. 6. Reduce the heat to low and let the chili 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 avocado.