Vegetarian Chili
- PREP TIMEMins
- COOK TIMEMins
- Total Time45 minutes Mins
- SERVINGPeople
Ingredients
- 2 tablespoon oil
- 1 medium yellow onion -diced
- 2 (16 oz.) can red kidney beans, drained and rinsed
- 2 Cups Soya granules (soaked in hot water) Drain & Squeeze after 30 minutes
- 1 green bell pepper seeded and diced
- 1 Red bell pepper seeded and diced
- 2 Green Chili seeded and finely chopped
- 1 cup diced Celery
- 1 cup diced Carrots
- 1 tsp. Fresh Ginger paste
- 1 tablespoon fresh minced garlic (5 Cloves)
- 2 tablespoons tomato paste
- 2 medium size tomatoes diced
- 1 (8 oz.) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoons ground cumin powder
- 1 tsp. granulated sugar
- 1 tsp. salt or as per taste
- ½ tsp. ground black pepper
- 5-6 cups Veg. broth
METHOD
- Add oil to a large soup pot and place it over medium-high heat for two minutes.
- Add the onion. Cook for 5 minutes, stirring occasionally until translucent.
- Add drained & squeezed Soya granules to the pot. Break it apart with a wooden spoon. Cook for 5-6 minutes, until the soya is browned, stirring occasionally.
- Add chili powder, cumin powder, sugar, tomato paste, garlic paste, ginger paste, salt, pepper, Black pepper, and optional cayenne. Stir until well combined.
- Add all diced Vegetables and sauté for 2-3 minutes
- Add the broth, diced tomatoes, tomato paste, drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Serve with Garlic Bread or steam Rice.
