Vegetarian Chili Spaghetti Bowl Recipe

About this recipe

A hearty and flavorful vegetarian chili served over whole wheat spaghetti, packed with protein-rich beans, fresh spinach, and a blend of spices. Perfect for a satisfying dinner solution.

Ingredients

• 1 Pack Planet Organic G's Baby Leaf Spinach
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• - Chilli Powder Rajah
• - Potts Vegetable Stock Can
• 190G Sundried Tomato Paste, 190G
• - Cannellini Beans
• - Tata Salt

Instructions

1. 1. Heat a large saucepan over medium-low heat and add 1 tablespoon olive oil. Cook 2 minced garlic cloves, 1/2 cup diced red pepper, and 3 tablespoons chili powder for 5 minutes, stirring frequently.
2. 2. Stir in 1 cup vegetable stock and 3 tablespoons tomato paste. Increase heat to medium-high and bring to a boil.
3. 3. Add 1 can red kidney beans, 1 can cannellini beans, 1 cup tightly packed fresh spinach, and 1 teaspoon salt. Stir well to combine.
4. 4. Reduce heat to medium-low and let the chili simmer for 15 minutes, stirring occasionally.
5. 5. Omit this step entirely as spaghetti is not available.
6. 6. Serve the chili garnished with additional fresh spinach if desired.