Halal Vegetable Chili Recipe

About this recipe

A hearty and flavorful chili made with fresh vegetables and kidney beans, perfect for a satisfying dinner. This recipe is tailored to meet Halal dietary requirements.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Celery
• 250 g Pluckk Organic Green Capsicum
• 1 Pack Button Mushroom (Anabe)
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 1 ltr Real Fruit Power Tomato Juice
• 1 pc Cabbage Red
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. Heat a large pot over medium heat and add 1 tablespoon of olive oil.
2. 2. Add 1 cup of chopped celery, 1/2 cup of chopped green pepper, and 1/2 cup of sliced mushrooms to the pot. Sauté for 5 minutes until softened.
3. 3. Stir in 1/2 teaspoon of chili powder and 1/2 teaspoon of minced garlic, cooking for another minute to release the flavors.
4. 4. Add 1 can of kidney beans (drained and rinsed), 1/2 cup of diced tomatoes, and 1 cup of tomato juice to the pot. Mix well.
5. 5. Pour in 2 cups of water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
6. 6. Add 1 cup of cabbage and 1/2 teaspoon of salt. Simmer for another 5 minutes.
7. 7. Taste and adjust seasoning if needed. Serve hot and enjoy your Halal Vegetable Chili.