Quick Pinto Bean Chili

Timing includes sautéing before the twenty-minute simmer.

• 2 item yellow onions
• 1 item large green bell pepper
• 3 tbsp chilli powder
• 1 tbsp oregano
• 2 tsp cumin
• 4 clove garlic
• 850 g canned pinto beans, drained
• 794 g canned tomatoes with juice
• 2 cup halal vegetable broth

1. Soften chopped onion and pepper for five minutes using small splashes of water.
2. Add spices and garlic and cook one minute. Add beans, tomatoes and broth and bring to a boil.
3. Simmer partly covered twenty minutes until slightly thickened. Season to taste.

Adapted from Modern Plant Based Recipe Book, PDF p. 63.