Hearty Vegan Chili With Green Peppers Recipe

About this recipe

A comforting and flavorful vegan chili packed with green peppers, kidney beans, and tomatoes, perfect for a satisfying dinner. This plant-based dish is easy to prepare and full of bold spices.

Ingredients

• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• 830G Turkish Tomato Paste, 830G
• 400G Epicure Organic Red Kidney Beans
• - Petti Delicato Extra Fine Passata
• - Chilli Powder Rajah

Instructions

1. 1. Slice 2 green peppers and 1 onion into thin strips.
2. 2. Heat a large skillet over medium heat and sauté the sliced green peppers and onion in 2 tablespoons of olive oil for 5-7 minutes, until softened.
3. 3. In a large pot, combine 1 can of passata, 2 tablespoons of tomato paste, and 1 can of drained and rinsed kidney beans.
4. 4. Add the sautéed green peppers and onion to the pot, stirring well to combine.
5. 5. Season the mixture with 1 tablespoon of chili powder, or adjust to taste, and simmer on low heat for 30 minutes, stirring occasionally.
6. 6. Serve the chili hot, garnished with fresh cilantro or your favorite vegan toppings if desired.