Theresa's Vegan Chili Soup Recipe

About this recipe

A hearty and flavorful vegan chili soup packed with beans, tomatoes, and plant-based protein, perfect for a satisfying dinner.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 500 G Preserved Dried Salted Black Beans
• 80 g Knorr Vegetables Stock Cubes
• 200 g Hommade Tomato Puree
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 250 g Mirchi Powder (Bedagi)
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil.
2. 2. Add 1 diced onion and sauté for 5 minutes until softened.
3. 3. Stir in 1 package of chili powder and cook for 1 minute to release the spices.
4. 4. Add 2 cups of vegetable stock, 2 cans of tomato puree, 2 cans of beans (such as kidney and black beans), and 1 cup of crumbled tempeh.
5. 5. Bring the mixture to a simmer and cook on low to medium heat for 25 minutes, stirring occasionally.
6. 6. Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!