Spicy Sambar Vegetable Chili Recipe

About this recipe

A warm and satisfying vegetarian chili packed with beans, tofu, and vegetables, seasoned with bold spices for a flavorful dinner option. Perfect for those seeking a kosher, plant-based solution.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 100 g Garlic - Single Clove
• 500 g Carrot
• 500 g Pluckk Organic Hybrid Tomatoes
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g Habanero Hot Sauce
• 100 g Catch Sprinklers - Iodized Table Salt
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 G Preserved Dried Salted Black Beans

Instructions

1. 1. Prepare 1 1/2 cups of pinto beans, 2 cups of garbanzo beans, 1 cup of red kidney beans, 1 cup of white kidney beans, and 1 cup of romano beans according to package directions.
2. 2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced green peppers, 2 diced red peppers, and 6 minced garlic cloves. Saute for 5-7 minutes until softened.
3. 3. Add 2 teaspoons of cumin, 4 tablespoons of chili powder, 2 1/2 teaspoons of hot sauce, and 1 teaspoon of salt to the pot. Cook for 8-10 minutes, stirring occasionally.
4. 4. Stir in 6 diced carrots, 2 diced tomatoes, and 1 cup of tomato sauce. Mix well and bring the mixture to a boil.
5. 5. Reduce the heat to low and add the prepared beans. Simmer the chili for 60-75 minutes, stirring occasionally, until the flavors meld and the chili thickens.
6. 6. Taste and adjust seasoning if necessary. Serve hot as a hearty dinner option.