Vegetarian Slow Burn Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili perfect for dinner. Packed with beans, vegetables, and spices, this dish is a satisfying solution for those seeking a meat-free meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1kg 1kg Green Pepper
• Each Pepper Red- Each
• - Sussex Wholefoods Organic Dried Basil
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 400G Italianavera Chopped Tomatoes, 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 250 G Merchant Gourmet Mini Red Kidney Beans
• - Chilli Powder Rajah
• - Mccormick Cumin Powder
• - Schwartz Oregano

Instructions

1. 1. Heat 2 tbsp olive oil in a large skillet over medium heat.
2. 2. Add 1 diced onion, 3 minced garlic cloves, 1 diced green pepper, and 1 diced red pepper to the skillet. Cook until softened, about 5-7 minutes.
3. 3. Stir in 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp basil, and 1/4 tsp pepper. Cook for 1 minute to toast the spices.
4. 4. Add 1 can (400 g) diced tomatoes and 1 cup vegetable broth to the skillet. Bring to a boil over medium-high heat, then reduce to low.
5. 5. Cover and simmer for 2 hours, stirring occasionally. Add water if necessary to maintain a stew-like consistency.
6. 6. Uncover and cook for an additional hour to thicken the chili.
7. 7. Stir in 1 can (400 g) kidney beans and cook for another 30 minutes.
8. 8. Serve hot, optionally topped with grated cheese or your favorite chili toppings.