Vegan Chili With Kidney Beans Recipe

About this recipe

A hearty and flavorful vegan chili packed with kidney beans, vegetables, and spices. Perfect for a satisfying dinner solution.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 1 Pack Button Mushroom (Anabe)
• 1 kg Rajdhani Red Rajma
• 1 ltr Real Fruit Power Tomato Juice
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 g Mirchi Powder (Bedagi)
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 100 g Zoff Garlic Powder
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Heat a large pot over medium heat and add 1 tablespoon of olive oil.
2. 2. Add 1 cup of diced bell pepper, 1/2 cup of diced onion, 1/2 cup of diced green pepper, and 1/2 cup of sliced mushrooms to the pot. Sauté for 5-7 minutes until the vegetables are softened.
3. 3. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of chili powder, cooking for another minute until fragrant.
4. 4. Add 1 can of kidney beans (drained and rinsed), 1 cup of tomato sauce, and 1 cup of tomato juice to the pot. Stir to combine.
5. 5. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
6. 6. Add 1 cup of diced bell pepper during the last 5 minutes of cooking. Season with salt to taste.
7. 7. Serve the chili hot, garnished with fresh herbs if desired.