Ingredients and Weight:
- Red bell peppers: 250 grams (chopped)
- Kidney beans: 200 grams (cooked)
- Onion: 1 large (chopped)
- Tomato paste: 1 cup
- Chili powder or chili flakes: 2 tablespoons (or according to taste preference)
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30-40 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, heat some oil and add chopped onions. Saute until softened.
- Add the chopped red bell peppers and continue to saute for a few minutes.
- Add the cooked kidney beans and stir well.
- Pour the tomato paste and chili powder/flakes into the pot and mix thoroughly.
- Add enough water to cover all the ingredients and bring to a boil.
- Reduce the heat and let it simmer for 30-40 minutes, or until the chili reaches the desired thickness and flavor.
- Adjust seasoning and serve hot with rice or bread.
Nutritional Information:
- Calories: Approx. 250 calories per serving (depending on the amount of oil used for cooking)
- Fat, Carbohydrates, Protein: See nutritional information on ingredients for detailed nutritional content.
Dish Characteristics:
- Vegan-friendly
- Easy to make with common ingredients
- Spicy and flavorful, perfect for chili lovers
- Can be customized with different types of beans or chili powders for varying flavors
User Comments:
- "This vegetarian chili is amazing! The flavor is so rich and spicy, just like the ones I've had at Mexican restaurants." - John Doe
- "I love how easy it is to make this dish with ingredients I always have in my pantry. It's a great weeknight meal." - Jane Smith
- "This chili is perfect for a cold winter night. It's filling and tastes great with rice." - Michael Johnson
Special Precautions and Tips:
- Use a pot with a lid to help the chili cook evenly and retain moisture.
- Adjust the amount of chili powder or flakes according to your preference for spiciness.
- If you want a smoother chili, you can blend some of the cooked ingredients before adding them back to the pot.
- This chili can be made in advance and stored in the refrigerator for up to a week. Reheat before serving.
