Vegetarian Chili Delight Recipe

About this recipe

A hearty and flavorful vegetarian chili packed with beans, peppers, and tomatoes, perfect for a satisfying dinner. This recipe is ideal for those seeking a meat-free solution without compromising on taste.

Ingredients

• 1 ltr 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
• 250 g Habanero Spicy Salsa Dip
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil. Add diced onions and green peppers, and sauté until softened, about 5 minutes.
2. 2. Stir in chili powder and additional chili powder, bay leaves, and salt. Mix well to coat the vegetables with the spices.
3. 3. Add diced tomatoes, tomato sauce, and tomato juice to the pot. Stir to combine and bring to a simmer. Cook for 30 minutes, stirring occasionally.
4. 4. Add red kidney beans and salsa to the pot. Stir well and continue to simmer for at least 1 hour, allowing the flavors to meld together.
5. 5. Taste and adjust seasoning if needed. If the chili becomes too thick, add a little water to reach your desired consistency.
6. 6. Remove bay leaves before serving. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.