Hearty Vegan Chili With Green Peppers Recipe

Name: Hearty Vegan Chili with Green Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 250 g Organically Grown Green Capsicum; 100 g Sambar Onion Peeled; 500 ml Bertolli Extra Virgin Olive Oil; 1 Kg Kissan Tomato Paste; 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare); 200 g Hommade Tomato Puree; 250 g Mirchi Powder (Bedagi)

Mexican cuisine · 360 calories

Hearty Vegan Chili with Green Peppers recipe

About this recipe

A comforting and flavorful vegan chili packed with green peppers, kidney beans, and tomatoes, perfect for a satisfying dinner. This plant-based dish is easy to prepare and full of bold spices.

Ingredients

250 g Organically Grown Green Capsicum
100 g Sambar Onion Peeled
500 ml Bertolli Extra Virgin Olive Oil
1 Kg Kissan Tomato Paste
500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
200 g Hommade Tomato Puree
250 g Mirchi Powder (Bedagi)

Instructions

1. Slice 2 green peppers and 1 onion into thin strips.
2. Heat a large skillet over medium heat and sauté the sliced green peppers and onion in 2 tablespoons of olive oil for 5-7 minutes, until softened.
3. In a large pot, combine 1 can of tomato puree, 2 tablespoons of tomato paste, and 1 can of drained and rinsed kidney beans.
4. Add the sautéed green peppers and onion to the pot, stirring well to combine.
5. Season the mixture with 1 tablespoon of chili powder, or adjust to taste, and simmer on low heat for 30 minutes, stirring occasionally.
6. Serve the chili hot, garnished with fresh cilantro or your favorite vegan toppings if desired.