Kosher Vegetarian Bean Chili Recipe

Name: Kosher Vegetarian Bean Chili
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 2 ltr Figaro Extra Light Olive Oil; 100 g Sambar Onion Peeled; 250 g Organically Grown Green Capsicum; 500 g Carrot; 100 g Garlic - Single Clove; 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 900 g - 1 kg Onion; - White Kidney Beans-500 Gms; 1 kg Puro Healthy Salt (Sendha Namak); 75 g On1Y Whole Black Pepper; 100 g X 3 Mtr Coriander Powder Combo; 250 g Vistevia Sugar Free Tomato Sauce

Fusion cuisine

About this recipe

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

Ingredients

2 ltr Figaro Extra Light Olive Oil
100 g Sambar Onion Peeled
250 g Organically Grown Green Capsicum
500 g Carrot
100 g Garlic - Single Clove
525 g Veeba Herby Tomato Pizza & Pasta Sauce
900 g - 1 kg Onion
- White Kidney Beans-500 Gms
1 kg Puro Healthy Salt (Sendha Namak)
75 g On1Y Whole Black Pepper
100 g X 3 Mtr Coriander Powder Combo
250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced green pepper, and 3 diced carrots. Sauté for 5-7 minutes until the vegetables are softened.
2. Add 3 minced garlic cloves, 1 teaspoon of coriander powder, 2 tablespoons of chili powder, and a pinch of salt and pepper. Stir well and cook for another 2 minutes to toast the spices.
3. Add 1 can of white kidney beans and 2 cups of tomato sauce. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 45-55 minutes, stirring occasionally, until the flavors meld together.
5. Taste and adjust seasoning if needed. Serve hot.