Vegetarian Bean And Tomato Chili Bake Recipe

About this recipe

A hearty and flavorful vegetarian chili featuring red kidney beans, black beans, and tomatoes, seasoned with a blend of spices. Perfect for dinner and ideal for those seeking a satisfying meat-free solution.

Ingredients

• 250 g Mirchi Powder (Bedagi)
• 100 g Chukde Bhuna Jeera Powder / Cumin Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 80 g Urban Platter Cayenne Pepper Powder
• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 1 kg Rajdhani Red Rajma
• 500 G Preserved Dried Salted Black Beans
• 1 Bunch Coriander Leaves (Kotthambari)

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Heat a large Dutch oven over medium heat and add 2 tablespoons of olive oil.
3. 3. Add 1 diced onion and sauté until softened, about 5 minutes.
4. 4. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
5. 5. Add 1 diced tomato, 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper. Mix well and cook for 2-3 minutes to toast the spices.
6. 6. Add 1 can of drained and rinsed red kidney beans and 1 can of drained and rinsed black beans. Stir to combine.
7. 7. Cover the Dutch oven and transfer it to the preheated oven. Bake for 30 minutes.
8. 8. Remove from the oven, taste, and adjust seasonings as needed. Garnish with chopped coriander leaves before serving.
9. 9. Serve hot with corn bread or tortilla chips for a complete meal.