Spicy Vegetarian Chili For Two 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

• - Oregano 100g
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• Each Pepper Red- Each
• - Knorr Stock Pot Vegetable
• 400G Dunns River Red Kidney Beans
• 50G Pepper Black Ground BWFO
• 1 Kg Red Onion 1kg
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 1kg 1kg Green Pepper
• - Chilli Powder Rajah
• - Schwartz Paprika
• - Mccormick Cumin Powder
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Schwartz Garlic Powder 480g
• 455Ml Thai Dragon Extra Hot Sriracha Black Fire Sauce 455ml

Instructions

1. 1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 1 diced red pepper, and 1 teaspoon minced garlic. Sauté for 7-10 minutes until the onion becomes translucent.
2. 2. In a large pot, bring 1 1/2 cups vegetable stock to a boil. Add the sautéed onion, pepper, and garlic mixture to the pot and stir. Let simmer uncovered for 5 minutes.
3. 3. Add 10 diced tomatoes (with their liquid), 1 can of whole kernel corn (optional), 1 can of red kidney beans (drained and rinsed), 1 can of chopped green chiles, 2 1/2 tablespoons ground black pepper, 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon oregano, 1/4 teaspoon cumin, and a pinch of salt. Stir well and let simmer uncovered for 10 minutes.
4. 4. Cover the pot and let simmer for 25-30 minutes to allow the flavors to meld.
5. 5. Serve hot.