Vegan chilli sin carne

Ingredients

• 500 g Black beans (canned)
• 400 g Bean, Kidney Bean, Boiled
• 1 pcs Tomato, cubed, canned
• 1 pcs Small onion, finely chopped
• 2 clove Garlic, chopped
• 1 pcs Bell pepper, chopped
• 1 tbsp Tomato puree
• 1 tbsp Cumin seed, ground
• 1 tbsp Smoked paprika powder
• 1/2 tbsp Hot chili powder
• 10 g Salt and freshly ground black pepper to taste
• 10 g Parsley, fresh, chopped, for servingr
• 1 pcs Yellow bell pepper, diced, seeded
• 1 pcs Zucchini, cut into 0.5cm thick rounds
• 1 pcs Carrots, chopped

Method

1. Heat olive oil in a large pot over medium heat about 3-4 minutes.
2. Add minced garlic and cook for another 1 minute until fragrant.
3. Add diced red bell pepper, green bell pepper, zucchini, and carrot to the pot. Cook for 5-6 minutes until vegetables begin to soften.
4. Stir in diced tomatoes, red kidney beans, black beans, tomato paste, ground cumin, smoked paprika, chili powder, salt, and pepper. Mix well to combine.
5. Bring the mixture to a simmer. Reduce heat to low, cover, and let it simmer for 20-25 minutes, stirring occasionally, until flavors meld and the chili thickens.
6. Taste and adjust seasoning if needed.