Vegetarian Bean Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili packed with beans, tomatoes, and spices, perfect for a satisfying dinner. This dish is quick to prepare and ideal for those seeking a comforting, meat-free meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 400G Epicure Organic Red Kidney Beans
• - Cannellini Beans
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 295G Heinz Weight Watchers Tomato Soup
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• 60G Terre Exotique Smoked Paprika, 60G
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat a large skillet or pot over medium heat and add 2 tablespoons of olive oil.
2. 2. Add 1 diced onion and 2 minced garlic cloves to the skillet. Sauté for 3-4 minutes until softened and fragrant.
3. 3. Stir in 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Cook for 1 minute to toast the spices.
4. 4. Add 1 can of kidney beans (drained and rinsed), 1 can of white beans (drained and rinsed), 1 can of diced tomatoes (with their juice), and 1 can of tomato soup. Stir to combine.
5. 5. Pour in 1/2 cup of water and bring the mixture to a simmer. Reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
6. 6. Taste and adjust seasoning with salt, pepper, and additional chili powder if desired.
7. 7. Serve the chili hot, garnished with chopped fresh cilantro or shredded cheese if preferred.