Vegan Chili Delight Recipe

About this recipe

A hearty and flavorful vegan chili packed with beans, vegetables, and spices, perfect for a satisfying dinner. This plant-based dish is ideal for solution seekers looking for a comforting meal.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 400 g Pastazara Finely Chopped Tomatoes
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 1 ltr Real Fruit Power Tomato Juice
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 500 G Preserved Dried Salted Black Beans
• 250 g Habanero Spicy Salsa Dip
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Heat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the diced onions and green peppers for 5 minutes until softened.
2. 2. Add the crumbled tempeh to the pot and cook for 3-4 minutes, stirring frequently, until lightly browned.
3. 3. Stir in the chili powder, chili powder, bay leaves, and salt. Mix well to coat the tempeh and vegetables evenly.
4. 4. Add the tomato sauce, tomato juice, and diced tomatoes to the pot. Stir to combine and bring to a gentle boil. Reduce the heat and simmer for 30 minutes.
5. 5. Add the drained and rinsed black beans and salsa to the pot. Stir well and continue to simmer for at least 1 hour, stirring occasionally.
6. 6. Taste and adjust seasoning if needed. If the chili becomes too thick, add a little water to reach your desired consistency.
7. 7. Remove the bay leaves before serving. Serve hot and enjoy your vegan chili!