Kosher Beef And Vegetable Chili Soup Recipe

About this recipe

A hearty and flavorful chili soup made with kosher ingredients, perfect for a comforting dinner. Packed with vegetables and spices, this dish is ideal for those seeking a satisfying and easy-to-make meal.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 250 g Organically Grown Green Capsicum
• 60G Primi Piatti Red Chilli Flakes
• 400G Freshos Corn Kernels
• 200 g Fortune Soya Mini Chunks
• 200 g Hommade Tomato Puree
• 85 g Epigamia Greek Yogurt - Natural
• 250 g Mirchi Powder (Bedagi)
• 100 g Jk Jeera Powder / Cumin Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. In a large pot, cook 1 cup of soya chunks in boiling water until just heated through. Drain and set aside.
2. 2. In the same pot, cook 1 cup of soya chunks over medium heat until heated through, breaking it apart with a spoon. Drain any excess liquid.
3. 3. Add 1 diced onion, 2 tablespoons of minced fresh garlic, and 1 diced green capsicum to the pot. Cook for 5-7 minutes until the vegetables are softened.
4. 4. Stir in 2 tablespoons of red chili powder, 1 teaspoon of cumin powder, and a pinch of red chili flakes. Cook for 2-3 minutes to toast the spices.
5. 5. Add 1 can of tomato puree and 1 cup of corn kernels to the pot. Stir well and bring to a simmer. Cook uncovered over medium-low heat for 45 minutes, stirring occasionally.
6. 6. Add the cooked soya chunks and season with flavored salt and black pepper to taste. Simmer for another 10 minutes until heated through.
7. 7. Ladle the soup into bowls and top with a dollop of plain Greek yogurt if desired. Serve hot.