Hearty Dinner Chili With A Twist Recipe

About this recipe

A hearty one-pot chili made with golden sautéed potatoes, red kidney beans, and a rich herby tomato sauce, simmered with green chilies, cumin, and a touch of apple cider vinegar. Topped with cheddar cheese, Greek yogurt, and fresh onions for a comforting finish.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 100 g Premium Green Chilli
• 500 g X 2 Organically Grown Potato Combo
• 200 g D'Lecta 100% Cheddar Cheese Slices
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 100 g Chukde Bhuna Jeera Powder / Cumin Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 kg Rajdhani Red Rajma
• 80 g Knorr Vegetables Stock Cubes
• 500 ml American Garden Apple Cider Vinegar
• 400 g Agapi Protein Greek Yogurt (Natural)

Instructions

1. 1. Heat a large skillet or heavy pan over medium heat. Add 2 diced potatoes and cook until they are golden and slightly softened. Remove the potatoes from the pan and set aside.
2. 2. In the same pan, add 2 diced Sambar onions and 1 minced garlic clove. Cook over medium heat until the onions are translucent and fragrant, about 5 minutes.
3. 3. Return the cooked potatoes to the pan. Stir in 2 cups of Veeba Herby Tomato Pizza & Pasta Sauce, 1 tablespoon of Apple Cider Vinegar, 2 chopped green chilies, 2 teaspoons of Chukde Bhuna Jeera Powder, and 1 teaspoon of Tata Salt. Mix well to combine.
4. 4. Partially cover the pan and let the mixture simmer over low heat for 1 hour, stirring occasionally, until the chili reaches your desired thickness. If needed, grate an additional potato into the chili to help thicken it.
5. 5. Add 1 cup of cooked Rajdhani Red Rajma to the pan. Stir well and continue to simmer, uncovered, for an additional 45 minutes.
6. 6. Serve the chili hot, garnished with chopped Sambar onion, torn D'Lecta Cheddar Cheese slices, and dollops of Agapi Protein Greek Yogurt. Enjoy your hearty dinner!