Vegetarian Laredo Chili Recipe

Name: Vegetarian Laredo Chili
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 250 ml Critida Lemon Infused Olive Oil 250Ml; 1 Kg Yellow/White Onion 1kg; 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg; 400 G Natco Red Kidney Beans 400 G; - Fritos Original Corn Chips; 500 Ml Daylesford Organic Hot & Sour Vegetable Broth; - Chilli Powder Rajah

Mexican cuisine · 600 calories

About this recipe

A hearty and flavorful vegetarian chili perfect for dinner. Packed with protein-rich beans and aromatic spices, this dish is a satisfying solution for those seeking a quick and delicious meal.

Ingredients

250 ml Critida Lemon Infused Olive Oil 250Ml
1 Kg Yellow/White Onion 1kg
2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
400 G Natco Red Kidney Beans 400 G
- Fritos Original Corn Chips
500 Ml Daylesford Organic Hot & Sour Vegetable Broth
- Chilli Powder Rajah

Instructions

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Add 1/2 cup diced onion and sauté until softened, about 3-4 minutes.
3. Stir in 2 teaspoons chili powder and cook for 1 minute to release the aroma.
4. Add 1 cup diced tomatoes and 1 can of red kidney beans (drained and rinsed). Stir well to combine.
5. Pour in 1/2 cup vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
6. Serve the chili over a bed of Fritos or your favorite corn chips for a crunchy base.