Packed with protein, fiber, and a variety of bold spices, this vegetarian twist on the classic dish is sure to please even the most devout meat-eaters.
Makes about 7 cups, good for 5 to 7 servings
INGREDIENTS:
1 tbsp vegetable oil
2 onions, diced
6 garlic cloves, minced
2 medium bell peppers, seeded and diced
Three 425-gram cans of beans, rinsed and drained, such as: kidney beans, white beans, lentils
Spice mix:
1 tbsp smoked mild paprika and / or mild chili powder
1 tbsp ground cumin
1 tbsp dry oregano
800-gram can of diced tomatoes
Salt, pepper, and chili flakes to taste
Optional 1 handful of cilantro, chopped
INSTRUCTIONS:
Notes:
If you prefer to use fresh cooked beans, substitute the 3 cans with 4 1/2 cups of cooked beans (1 1/2 cups x 3 types of beans).
The chili’s flavor gets better through the days!
Smoked mild paprika is worth looking for - not all supermarkets carry it but some do. Also check Indian grocery stores. If you can’t find it, substitute with mild chili powder.
Kitchen Revolution is a holistic plant-based food company in Alabang owned by Marie Gonzalez. She offers group and private cooking classes and workshops. She describes herself as a nerd, butcher, and cook of the vegetable persuasion.
GoWell is a wellness community aimed at helping people live healthier, brighter lives. It is the wellness advocacy program of Sun Life of Canada (Philippines) Inc.