Vegan Hearty Chili Recipe

About this recipe

A comforting and flavorful vegan chili packed with beans, tomatoes, and aromatic spices. Perfect for a satisfying dinner that’s both hearty and plant-based.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 75 Nos Oregano Sachet
• 1 pc (50 g) On1Y Pepper Grinder
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 16 g Orika Oregano
• 1 Kg Kissan Tomato Paste
• 200 g Maggi Hot & Sweet Chilli Tomato Sauce
• 100 g Zoff Garlic Powder
• 1 kg Supreme Harvest Iodized Salt

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil. Sauté the diced onion until translucent, about 5 minutes.
2. 2. Add the diced tomatoes, tomato paste, and tomato sauce to the pot. Stir well to combine.
3. 3. Mix in the chili powder, garlic powder, oregano, oregano, and a pinch of salt and pepper. Cook for 2 minutes to bloom the spices.
4. 4. Add the kidney beans and red kidney beans to the pot. Stir everything together and bring the mixture to a boil.
5. 5. Reduce the heat to low and let the chili simmer for about 1.5 to 2 hours, stirring occasionally to prevent sticking.
6. 6. Taste and adjust seasoning with additional salt or pepper if needed. Serve hot and enjoy your hearty vegan chili.