Theresa's Vegan Chili Soup Recipe

About this recipe

A hearty and flavorful vegan chili soup packed with beans, tomatoes, and plant-based protein, perfect for a satisfying dinner.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 400G Mutti Organic Chopped Italian Tomatoes
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Cannellini Beans
• 400 g Manning Impex Frozen Tempeh 400G
• - Chilli Powder Rajah
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil.
2. 2. Add 1 diced onion and sauté for 5 minutes until softened.
3. 3. Stir in 1 package of chili powder and cook for 1 minute to release the spices.
4. 4. Add 2 cups of vegetable broth, 2 cans of diced tomatoes, 2 cans of cannellini beans, and 1 cup of crumbled tempeh.
5. 5. Bring the mixture to a simmer and cook on low to medium heat for 25 minutes, stirring occasionally.
6. 6. Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy!