Kosher Home-Style Vegetarian Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili perfect for dinner. Packed with beans, vegetables, and spices, this dish is a satisfying solution for those seeking a kosher, meat-free meal.

Ingredients

• 2 ltr Figaro Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 125 g Red Bell Pepper
• 125 g White Shimeji Mushroom (Anabe)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 400 g Pastazara Finely Chopped Tomatoes
• 900 g - 1 kg Onion
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500 g Dhani Pure Red Chilli Powder

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
2. 2. Add the diced green pepper, sweet red pepper, and sliced mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. 3. Transfer the sautéed vegetables to a crock-pot. Add the tomatoes, tomato sauce, and all the beans (red kidney beans, white kidney beans, and red kidney beans).
4. 4. Stir in the chili powder, salt, black pepper, and red hot chili pepper. Mix everything together thoroughly.
5. 5. Cover the crock-pot and cook on high for 4 hours or on low for 6 hours, stirring occasionally to ensure even cooking and to check the seasoning.
6. 6. Taste the chili and adjust the spices if needed. Serve hot.