Spiced Vegetarian Chili With Beans Recipe

About this recipe

A hearty and flavorful vegetarian chili made with beans, tomatoes, and a blend of warm spices. Perfect for a comforting dinner, this dish is packed with protein and bold flavors.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Jalpur Crushed Red Chilli Pepper Flakes
• 400G Chevington Grated Mild Cheddar
• 400G Dunns River Red Kidney Beans
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Kallo Organic Puffed Rice Cereal
• 1 L Olive Oil – Organic
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g
• - Chilli Powder Rajah
• - Schwartz Bay Leaves
• - Bart Allspice Ground 40g
• - Mccormick Cumin Powder
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat a large pot over medium heat and add 2 tablespoons of olive oil. Once hot, add 4 finely chopped onions and sauté until translucent, about 5 minutes.
2. 2. Add 2 minced garlic cloves and cook for another minute, stirring frequently.
3. 3. Stir in 1 can of chili beans, 1 can of tomato sauce, 1-1/2 cups of water, 1 tsp cinnamon, 1/2 tsp red pepper flakes, 4 tbsp chili powder, 4 bay leaves, 1 tsp allspice, 1 tbsp cumin, and 1-1/2 tsp vinegar. Mix well to combine.
4. 4. Reduce the heat to low and let the chili simmer uncovered for 3 hours, stirring occasionally to prevent sticking.
5. 5. Remove the bay leaves and skim off any excess fat if necessary. Adjust seasoning with salt to taste.
6. 6. Serve the chili topped with grated cheese and raw chopped onions. Pair with oyster crackers for added crunch.