Hearty Vegetarian Chili With Cracked Wheat Recipe

About this recipe

A robust and flavorful vegetarian chili packed with beans, vegetables, and cracked wheat, perfect for a satisfying dinner. This dish is Kosher-friendly and ideal for those seeking a wholesome, plant-based meal.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 250 g Zucchini Green
• 400G Freshos Corn Kernels
• 250 g Organically Grown Green Capsicum
• 400 g Pastazara Finely Chopped Tomatoes
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 400 g Zehrat Safa Tomato Paste, 4
• 1 ltr Kinley Packaged Water
• 500 g Uttam Sugar Brown Sugar Cubes
• 100 g Jk Jeera Powder / Cumin Powder
• 1 pc (10 g) On1Y Oregano Dried Herb
• 100 g Catch Sprinklers - Iodized Table Salt
• 2 x 500 g Whole Farm Premium Wheat Daliya/Lapsi - Pack Of 2
• 360 g Frubon 11G High Protein Dahi/ Pouch Curd - Low Fat

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a 3-quart non-aluminum saucepan over medium-high heat.
2. 2. Add 4 minced garlic cloves, 1 diced green capsicum, 2 diced carrots, and 1/2 cup diced zucchini. Cook, stirring often, until the green capsicum is softened, about 4 minutes.
3. 3. Stir in 1 can of red kidney beans (drained and rinsed), tomatoes, 1 can of tomato paste, 1 can of vegetable stock, 1 1/2 cups of water, 2 tablespoons of brown sugar, 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, and 1 teaspoon of salt. Mix well to combine.
4. 4. Bring the mixture to a simmer, cover, and cook for 40 minutes, stirring occasionally.
5. 5. Add the remaining 1/2 cup of diced zucchini, 1/2 cup of cracked wheat, and 1/2 cup of corn kernels. Simmer for an additional 10 minutes, stirring occasionally.
6. 6. If the chili becomes too thick, add up to 1/2 cup of water to reach your desired consistency. Taste and adjust the seasoning as needed.
7. 7. Serve the chili hot, garnished with light sour cream or low-fat yogurt and sliced green onions.