Vegan Chili Delight Recipe

About this recipe

A hearty and flavorful vegan chili packed with beans, vegetables, and spices, perfect for a satisfying dinner. This plant-based dish is ideal for solution seekers looking for a comforting meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Cawston Press Pressed Tomato Juice
• 400 g Manning Impex Frozen Tempeh 400G
• 165G Delicioso Salsa Brava, 165G
• - Chilli Powder Rajah
• 25G Old El Paso Garlic & Paprika Taco Seasoning Mix
• 10G Top-Op Bay Leaves 10g
• - Tata Salt

Instructions

1. 1. Heat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the diced onions and green peppers for 5 minutes until softened.
2. 2. Add the crumbled tempeh to the pot and cook for 3-4 minutes, stirring frequently, until lightly browned.
3. 3. Stir in the chili powder, taco seasoning, bay leaves, and salt. Mix well to coat the tempeh and vegetables evenly.
4. 4. Add the tomato sauce, tomato juice, and diced tomatoes to the pot. Stir to combine and bring to a gentle boil. Reduce the heat and simmer for 30 minutes.
5. 5. Add the drained and rinsed pinto beans and salsa to the pot. Stir well and continue to simmer for at least 1 hour, stirring occasionally.
6. 6. Taste and adjust seasoning if needed. If the chili becomes too thick, add a little water to reach your desired consistency.
7. 7. Remove the bay leaves before serving. Serve hot and enjoy your vegan chili!