Vegan Chili

Instructions

1. Step 1

   Prepare the onion, red bell pepper, jalapeño, and garlic as described.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in a large pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: large pot

3. Step 3

   Add the onion, red bell pepper, and jalapeño. Cook over medium heat, stirring occasionally, until softened.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 piece Jalapeno Pepper, 1.0 piece Onion, 1.0 piece Red Bell Pepper

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Chili Powder, 2.0 gr Dried Oregano, 12.0 gr Garlic, 6.0 gr Ground Cumin, 4.0 gr Smoked Paprika, 30.0 gr Tomato Paste

   Cookware: large pot, wooden spoon

5. Step 5

   Add the tomatoes, vegetable stock, and soy sauce. Stir well, increase to high heat, and bring to a boil.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Soy Sauce, 800.0 gr Tomato, 300.0 ml Vegetable Stock

   Cookware: can opener, large pot, wooden spoon

6. Step 6

   Stir in the kidney beans, black beans, corn, salt, and black pepper. Reduce to low heat and simmer uncovered, stirring occasionally, until thickened.

   Timer: 25 min (fixed)

   Ingredients used: 250.0 gr Black Bean, 150.0 gr Corn Kernels, 2.0 gr Ground Black Pepper, 250.0 gr Kidney Bean, 6.0 gr Salt

   Cookware: large pot, wooden spoon

7. Step 7

   Remove the pot from the heat and let the chili stand briefly before serving.

   Timer: 5 min (fixed)

   Cookware: large pot