Vegan Chili With Kidney Beans Recipe

About this recipe

A hearty and flavorful vegan chili packed with kidney beans, vegetables, and spices. Perfect for a satisfying dinner solution.

Ingredients

• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Cooks & Co Sliced Mushrooms
• 400G Epicure Organic Red Kidney Beans
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Cawston Press Pressed Tomato Juice
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Chilli Powder Rajah
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Heat a large pot over medium heat and add 1 tablespoon of olive oil.
2. 2. Add 1 cup of diced celery, 1/2 cup of diced onion, 1/2 cup of diced green pepper, and 1/2 cup of sliced mushrooms to the pot. Sauté for 5-7 minutes until the vegetables are softened.
3. 3. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of chili powder, cooking for another minute until fragrant.
4. 4. Add 1 can of kidney beans (drained and rinsed), 1/2 cup of diced tomatoes, and 1 cup of tomato juice to the pot. Stir to combine.
5. 5. Pour in 2 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
6. 6. Add 1 cup of diced red bell pepper during the last 5 minutes of cooking. Season with salt to taste.
7. 7. Serve the chili hot, garnished with fresh herbs if desired.