Hearty Kosher Chili Soup Recipe

About this recipe

A comforting and flavorful chili soup made with kosher ingredients, perfect for a satisfying dinner. Packed with vegetables, beans, and spices, this dish is ideal for solution seekers looking for a hearty meal.

Ingredients

• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 100 g Garlic - Single Clove
• 1 ltr Real Fruit Power Tomato Juice
• 1 kg Whole Farm Premium Brown Rice
• 2 ltr Figaro Extra Light Olive Oil
• 500 g Whole Farm Premium Red Rajma
• 250 g Mirchi Powder (Bedagi)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 200 g Hommade Tomato Puree

Instructions

1. 1. Cook 1 cup of brown rice in 2 cups of water until tender, then set aside.
2. 2. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté until softened, about 5 minutes.
3. 3. Stir in 1 can (400 g) of tomato puree and cook for about 5 minutes, stirring occasionally.
4. 4. Stir in 1 diced carrot, 1 can (400 g) of tomato puree, 1 can (400 g) of diced tomatoes, and 2 cups of tomato juice.
5. 5. Season the mixture with 2 teaspoons of mirchi powder, 1 teaspoon of black pepper, and 1/2 teaspoon of minced garlic. Mix well.
6. 6. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
7. 7. Add the cooked brown rice to the pot and stir to combine. Cook for an additional 5 minutes to heat through.
8. 8. Serve the chili soup hot, garnished with your choice of fresh herbs or a side of cornbread. Enjoy!