Asian-Inspired Vegetarian Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili with Asian-inspired spices and ingredients, perfect for a satisfying dinner. Packed with vegetables and kidney beans, this dish is both nutritious and delicious.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Ktc Vegetable Oil
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• 100 G East End Ground Coriander
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 400G Whole Chickpeas In Water

Instructions

1. 1. Heat 4 tbsp vegetable oil in a 3-quart saucepan over medium heat.
2. 2. Once the oil is hot, add 2 finely chopped onions and sauté until translucent, about 5 minutes.
3. 3. Add 2 diced green peppers and sauté until slightly softened, about 3 minutes.
4. 4. Stir in 1 diced zucchini. Cook for 5 minutes, stirring occasionally.
5. 5. Add 1 can of whole chickpeas, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp cayenne pepper. Mix well.
6. 6. Pour in 5 tbsp soy sauce and stir to combine. Cover the saucepan and simmer over low heat for 30 to 45 minutes, stirring occasionally.
7. 7. Taste and adjust seasoning if needed. Serve hot with steamed rice or flatbread for a complete meal.