Vegetarian Chili With Kidney Beans Recipe

About this recipe

A hearty and flavorful vegetarian chili packed with kidney beans, fresh vegetables, and a touch of spice. Perfect for a satisfying dinner solution.

Ingredients

• - Chilli Powder Rajah
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• 100 G Jumbo Garlic 100g
• 400G Epicure Organic Red Kidney Beans
• - Cawston Press Pressed Tomato Juice
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff

Instructions

1. 1. Heat a large pot over medium heat and add 1 tablespoon of olive oil.
2. 2. Add 1 cup of chopped celery, 1/2 cup of diced onion, and 1/2 cup of diced green pepper to the pot. Sauté for 5-7 minutes until softened.
3. 3. Stir in 1/2 cup of sliced mushrooms and 1/2 teaspoon of minced garlic. Cook for another 2-3 minutes.
4. 4. Add 1 can of kidney beans (drained and rinsed), 1/2 cup of chopped tomatoes, 1 cup of tomato juice, and 1/2 teaspoon of chili powder to the pot. Stir well to combine.
5. 5. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
6. 6. Add 1 cup of diced red bell pepper during the last 5 minutes of cooking. Stir to incorporate and heat through.
7. 7. Season with salt to taste, remove from heat, and serve hot.