VEGAN

Vegetarian Chili Mexican Style

Main Dishes | Mexican cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetarian Chili Mexican Style

Ingredients

Tomatoes - 17.6 oz
Tomato Paste - 1½ tablespoons
Canned White Beans - 14.1 oz
Garlic - 3 cloves
Canned Red Beans - 14.1 oz
Bell pepper - 1 piece
Vegetable Oil - 2 tablespoons
Ground chili pepper - to taste
Oregano - 1 teaspoon
Herbs - 0.7 oz
Onion - 1 head
Celery stalk - 1 piece

Step by Step guide

Step 1

Peel and dice the vegetables – onion, bell pepper, and celery. Finely chop the garlic. For this recipe, you can use either fresh tomatoes or canned diced tomatoes sold in stores. I used diced Pomito tomatoes. Fresh tomatoes should be chopped into small cubes, and the skin can be left on.

Step 2

In a skillet, heat the oil (2-3 tablespoons). Sauté the onion and garlic over medium heat for 3 minutes.

Step 3

Then add the celery and bell pepper. Cook for another 5-7 minutes, stirring every couple of minutes.

Step 4

Add the tomatoes, ½ cup of water, 1.5 tablespoons of tomato paste, and mix well. Once the liquid comes to a boil, add 1.5 teaspoons of salt, 1-2 teaspoons of ground red pepper, and 1 teaspoon of dried oregano.

Step 5

Also add two standard cans of canned beans (white and red). Set the heat to low, cover with a lid, and cook for 10 minutes. When serving, garnish with chopped herbs.