Vegetarian Chili Delight Recipe

About this recipe

A hearty and flavorful vegetarian chili packed with beans, peppers, and tomatoes, perfect for a satisfying dinner. This recipe is ideal for those seeking a meat-free solution without compromising on taste.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Cawston Press Pressed Tomato Juice
• 400G Dunns River Red Kidney Beans
• 165G Delicioso Salsa Brava, 165G
• - Chilli Powder Rajah
• 25G Old El Paso Garlic & Paprika Taco Seasoning Mix
• - Schwartz Bay Leaves
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil. Add diced onions and green peppers, and sauté until softened, about 5 minutes.
2. 2. Stir in chili powder, taco seasoning, bay leaves, and salt. Mix well to coat the vegetables with the spices.
3. 3. Add diced tomatoes, tomato sauce, and tomato juice to the pot. Stir to combine and bring to a simmer. Cook for 30 minutes, stirring occasionally.
4. 4. Add red kidney beans and salsa to the pot. Stir well and continue to simmer for at least 1 hour, allowing the flavors to meld together.
5. 5. Taste and adjust seasoning if needed. If the chili becomes too thick, add a little water to reach your desired consistency.
6. 6. Remove bay leaves before serving. Serve hot with your favorite toppings like shredded cheese, sour cream, or chopped cilantro.