Spicy Vegetarian Multi Bean Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili packed with beans, vegetables, and spices. Perfect for a satisfying dinner and ideal for freezing leftovers.

Ingredients

• 100 g Sambar Onion Peeled
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Garlic - Single Clove
• 100 g Fresh Green Jalapeno
• 250 ml Coco Mama Coconut Milk
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Jk Jeera Powder / Cumin Powder
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a large cast iron pot over medium heat.
2. 2. Add 1 cup of diced onion, 3/4 cup of diced bell pepper, and 1/2 cup of diced bell pepper to the pot. Sauté for 6-8 minutes until the vegetables are tender.
3. 3. Stir in 2 minced garlic cloves, 2 teaspoons of cumin, and 1 diced jalapeño. Cook for 1 minute to toast the spices.
4. 4. Add 1 can (15 oz) of black beans, 1 can (15 oz) of kidney beans, 1 can (15 oz) of great northern beans, 3 cups of coconut milk, 1 diced jalapeño chili, and 1 diced jalapeno. Bring the mixture to a gentle boil, then reduce to a simmer and cook for at least 30 minutes.
5. 5. Season with salt and pepper to taste. Stir in 1/4 cup of chopped fresh cilantro right before serving.