Smoky Vegan Chili Recipe

About this recipe

A hearty and smoky vegan chili packed with beans, spices, and rich tomato flavors. Perfect for a comforting dinner that satisfies both vegans and non-vegans alike.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• 60G Terre Exotique Smoked Paprika, 60G
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 190G Sundried Tomato Paste, 190G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. 2. Add 2 cups of diced onions and 2 tablespoons of minced garlic to the skillet. Sauté for 10 minutes until softened and fragrant.
3. 3. Stir in 1 teaspoon of, 1/4 cup of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for 1 minute to toast the spices.
4. 4. Add 3 tablespoons of tomato paste and mix well to combine.
5. 5. Pour in 3 cups of vegetable broth and stir to deglaze the skillet, scraping up any browned bits from the bottom.
6. 6. Add 1 cup of cooked wild rice and mix well. Bring the mixture to a simmer.
7. 7. Reduce the heat to low, cover, and let the chili simmer for 30 minutes, stirring occasionally.
8. 8. Taste and adjust seasoning if needed. Simmer uncovered for an additional 10 minutes to thicken, if desired.
9. 9. Serve hot with your favorite bread or over rice for a complete meal.