I had the worst craving for veggie chili a few days back, and thus the many-bean chili was born. This makes enough for about 6 hungry adults. Any leftovers can be frozen and heated up as desired!
- 2 tbsp sunflower oil
- 2 medium-sized onions, chopped
- 4 bell peppers (any color will do, an assortment is nice), chopped
- 5 garlic cloves, chopped
- 2 tbsp chili flakes (add a bit less if you’re afraid of spicy food, and more if you love it!)
- 2 vegetable bouillons, crushed
- 1 tbsp cumin
- 4 cans of beans– your choice! In this chili we used 2 cans of brown beans (very cheap in Holland), 1 can of black beans, and 1 can of kidney beans; strained and rinsed
- 4-5 large tomatoes, chopped and de-seeded
- 1 cup water
- 700g tomato passata (or just plain tomato sauce)
- Sauté onion in the oil in a big pot. Add in the garlic, then the bell peppers, and sauté until the onions begin to get a little translucent.
- Add in the chili flakes, crushed bouillon, and cumin. Toss.
- Add in the rinsed beans, then tomatoes. Toss again. Finally add in the tomato passata and water and mix well.
- Bring to a light boil, then reduce heat and simmer for as long as you can wait. (At least 30 minutes.) Stir occasionally.
- Can be served on its own, or with rice, cornbread, or couscous! We served it with couscous and it turned out well. We stuck the leftover couscous in the chili and let it all absorb, and it was delicious on day 2!