Ingredients
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- 4 cup frozen corn kernels
- 4 onion
- 4 lime
- 4 red bell pepper
- avocado slices (optional)
- 4 jalapeño pepper
- 12 cloves garlic
- 4 zucchini
- 4 tbsp ground cumin
- 60 oz tomato sauce
- 60 oz kidney beans
- 8 tbsp chili powder
- salt
- 60 oz black beans
- 8 celery stalks
- 60 oz diced tomatoes
- 4 yellow bell pepper
- pepper
- cilantro (optional)
- 4 tbsp smoked paprika
- 4 tbsp olive oil
- 4 tsp oregano
- 8 cups vegetable broth
- 8 carrots
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Chilli (vegetarian/vegan)
Instructions
Step 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeño pepper. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Step 2
Add the chopped red and yellow bell peppers, carrots, celery, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Step 3
Stir in the chilli powder, ground cumin, smoked paprika, and oregano. Cook for another 2 minutes to toast the spices and enhance their flavour.
Step 4
Add the diced tomatoes, tomato sauce, vegetable broth, black beans, and kidney beans to the pot. Stir everything together.
Step 5
Bring the chilli to a simmer and let it cook for about 15-20 minutes, allowing the flavours to meld and the vegetables to become tender. Stir occasionally.
Step 6
About 5 minutes before serving, add the frozen corn kernels to the chilli. Continue to simmer until the corn is heated through.
Step 7
Remove the pot from heat and stir in the lime juice. Taste the chilli and adjust the seasoning with salt and pepper to your preference.
Step 8
Serve the chilli hot, garnished with fresh cilantro and avocado slices (if desired).
Recipe Story
In the heart of the culinary world, where flavours dance and traditions intermingle, there lies a humble yet vibrant dish that transcends borders and dietary choices — the Vegan Chilli. Let's delve into the captivating story of this plant-based wonder, where vegetables and beans come together in a harmonious celebration of taste and texture.
Chilli, with its roots in Texan and Mexican cuisines, has long been revered as a comfort food staple. The sizzle of onions, the earthy aroma of cumin, and the fiery allure of chilli powder have beckoned souls to the dinner table for generations. But as the world's culinary landscape evolves, so do our dietary preferences. Enter the Vegan Chilli, a modern manifestation of an age-old classic, driven by a desire for compassion and sustainability.
The Vegan Chilli recipe, now cherished across continents, is a testament to our evolving relationship with food. It champions the notion that plant-based cooking isn't about sacrifice; it's about creative reinvention. In a world where dietary restrictions abound, this dish unites vegans, vegetarians, and omnivores alike under the banner of flavour.
This chilli is a symphony of colours and flavours. The crimson of ripe tomatoes and bell peppers, the verdant zing of jalapeños, and the earthy richness of beans create a visual and gustatory masterpiece. It's a dish that celebrates the versatility of vegetables, proving that a hearty, filling meal need not rely on meat.
As we sit down to enjoy a steaming bowl of Vegan Chilli, we raise our spoons to the culinary pioneers who dared to defy tradition and paved the way for a more inclusive, compassionate cuisine. With every bite, we honour the past while savouring the present, reminding ourselves that food isn't just nourishment; it's a reflection of our ever-evolving tastes and values. In the ever-expanding world of culinary delights, the Vegan Chilli is a testament to our capacity to adapt, innovate, and savour the journey.
