Vegetarian Kerrington Chili Recipe

About this recipe

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

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 1 ltr Bertolli Extra Virgin Olive Oil
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 200 g Hommade Tomato Puree
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g Tomato - Hybrid
• 500 G Preserved Dried Salted Black Beans
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Sparsh Chilly Powder

Instructions

1. 1. Drain and rinse the pinto beans thoroughly and set aside.
2. 2. Heat a large pot over medium heat and add 2 tablespoons of olive oil.
3. 3. Dice the onion and green pepper, then sauté them in the pot until softened, about 5 minutes.
4. 4. Add the drained pinto beans, diced tomatoes, tomato paste, chili powder, and 2 cups of water to the pot. Stir well to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes, stirring occasionally.
6. 6. Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.