Preparation time: 60 minutes / Cooking : 2 hours / Serving : 25

Ingredients

• 2 cans tomato sauce
• Black beans
• Garlic, salt and pepper to taste
  
• 2 cans diced tomatoes
  
• 500 grams roasted vegetables
  
• 2 pounds onions
  
• 1 bunch oregano
  
• Parmesan cheese to taste
  
• 2 cans chicken broth
  
• 250 ml soy sauce
  
• Parsley
  
• 100 ml Worcestershire sauce

Instructions

1. Preheat your Eno plancha.
2. In a pot, mix together the tomato sauce, black beans, garlic, salt and pepper to taste, and diced tomatoes.
3. Grill the vegetables on the plancha until tender and lightly caramelized.
4. Add the onions and oregano to the plancha and grill until golden.
5. Add the grilled vegetables and onions to the pot containing the sauces.
6. Pour the chicken stock into the pot.
7. Add the soy sauce, chopped parsley and Worcestershire sauce to the pot.
8. Simmer over low heat for around 2 hours, stirring occasionally to ensure that the flavours blend well.
9. Serve the hot chili with toppings of your choice, such as hot dogs, ham, chicken, etc.