Vegan Chili

Ingredients

• 1040 gBean
• 285 gCorn
• 170 gTomato paste
• 120 gTomato
• 30 gJalapeño
• 300 gBell pepper
• 220 gOnion
• 16 gGarlic
• 6 gChili powder
• 1 gSalt
• 0.3 gOregano
• 10 mlOlive oil
• 50 mlMolasses
• 15 gChili garlic sauce

Instructions

1. 1

   Prepare

   • Rinse and drain the beans well.
   • Chop onions, garlic, tomato and peppers. Finely chop jalapeños (remove seeds for less heat).
2. 2

   Sauté aromatics

   • Heat the olive oil (10 ml) with a few drops of water in a large pot.
   • When it sizzles, add onions and garlic and sauté until soft or slightly browned.
3. 3

   Tomato base & spices

   • Add jalapeños and fry a few seconds.
   • Add tomato paste and fresh tomato, then chili powder, salt and oregano. Stir, bring to a simmer.
4. 4

   Add beans, corn & molasses

   • Add the drained beans to the simmering vegetables.
   • Drain the corn and add to the pot.
   • Stir in the molasses and taste, adjust seasoning (chili sauce optional).
5. 5

   Simmer & finish

   • Cover and simmer at least 30 minutes (longer improves flavor).
   • If too thick, add water; if too thin, simmer uncovered.
   • Stir in bell peppers 1–2 minutes before serving so they stay slightly crunchy.
6. 6

   Serve

   • Serve hot with bread or rice. Keeps well and often tastes better the next day.
   • Add extra chili-garlic sauce if desired.