Vegetarian Bean Chili Recipe
Mexican cuisine · 400 calories
About this recipe
A hearty and flavorful vegetarian chili packed with beans, tomatoes, and spices, perfect for a satisfying dinner. This dish is quick to prepare and ideal for those seeking a comforting, meat-free meal.
Ingredients
- 100 g Premium Coriander Leaves Without Roots
- 500 ml Bertolli Extra Virgin Olive Oil
- 100 g Sambar Onion Peeled
- 100 g Garlic - Single Clove
- 50 g X 3 Milagro Farm Smoked Paprika Combo
- 1 kg Rajdhani Red Rajma
- 400G Chtoura White Beans In Brine
- 51 g Knorr Thick Tomato Soup
- 200 g Cremeitalia Sour Cream
- 100 g Jk Jeera Powder / Cumin Powder
- 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
- 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
- 250 g Vistevia Sugar Free Tomato Sauce
- 250 g Mirchi Powder (Bedagi)
Instructions
- 1. Heat a large skillet or pot over medium heat and add 2 tablespoons of olive oil.
- 2. Add 1 diced onion and 2 minced garlic cloves to the skillet. Sauté for 3-4 minutes until softened and fragrant.
- 3. Stir in 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Cook for 1 minute to toast the spices.
- 4. Add 1 can of kidney beans (drained and rinsed), 1 can of white beans (drained and rinsed), and 1 can of tomato sauce. Stir to combine.
- 5. Pour in 1/2 cup of water and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
- 6. Taste and adjust seasoning with salt, pepper, and additional chili powder if desired.
- 7. Serve the chili hot, garnished with chopped fresh cilantro or sour cream if preferred.