Hearty Kosher Vegetarian Chili Recipe

About this recipe

A comforting and flavorful vegetarian chili perfect for dinner. Packed with protein-rich beans, fresh vegetables, and aromatic spices, this dish is both satisfying and kosher-friendly.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Garlic - Single Clove
• 1 kg Rajdhani Red Rajma
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 200 g Hommade Tomato Puree
• 250 g Mirchi Powder (Bedagi)
• 1 kg Akar Powder Salt
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped onion, 1/2 cup of diced green pepper, and 2 minced garlic cloves. Sauté for 5-7 minutes until the vegetables are softened.
2. 2. Stir in 1 teaspoon of chili powder, 1/2 teaspoon of oregano, 1/4 teaspoon of paprika, and 1/4 teaspoon of salt. Cook for 1 minute to toast the spices.
3. 3. Add 1 can (15 oz) of tomato puree, 1 can (15 oz) of dark red kidney beans (rinsed and drained), and 1 cup of tomato sauce. Stir well to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
5. 5. Taste and adjust seasoning if needed. Serve hot as a main dish, garnished with fresh basil if desired.