Vegan Chili

Instructions

1. Step 1

   On the cutting board, dice the onion and bell pepper and mince the garlic with the chef's knife. Open the canned diced tomato with the can opener, keeping the juices.

   Cookware: can opener, Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the large pot over medium heat, then sauté the onion and bell pepper for 5 minutes until softened. Add the garlic, chili powder, and ground cumin, stirring for 1 minute until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 15.0 gr Chili Powder, 15.0 gr Garlic, 5.0 gr Ground Cumin, 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large pot — medium heat, wooden spoon

3. Step 3

   Add the diced tomato with juices, vegetable broth, kidney bean, and black bean to the large pot, stirring to combine. Bring to a simmer, reduce to low heat, and simmer uncovered for 25 minutes until thickened and the beans are hot.

   Timer: 25 min (scalable)

   Ingredients used: 240.0 gr Black Bean, 800.0 gr Diced Tomato, 240.0 gr Kidney Bean, 300.0 ml Vegetable Broth

   Cookware: large pot — low heat, wooden spoon

4. Step 4

   Stir in the salt after simmering and adjust the seasoning to taste; the chili should be rich, thick, and hot throughout.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Salt

   Cookware: large pot — low heat, wooden spoon