Kosher Vegetarian Four Bean Chili Recipe

About this recipe

A hearty and flavorful chili made with four types of beans, tomatoes, and a blend of spices. Perfect for dinner and packed with protein, this vegetarian dish is ideal for solution seekers looking for a satisfying meal.

Ingredients

• 500 g Organically Grown - Onion (Kanda)
• 500 ml Bertolli Extra Virgin Olive Oil
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 G Preserved Dried Salted Black Beans
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 250 g Mirchi Powder (Bedagi)
• 225 g Hershey'S Natural Unsweetened Cocoa Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 1 pc (52 g) On1Y Paprika Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 200 g Hommade Tomato Puree

Instructions

1. 1. Heat a large saucepan over medium heat and add 2 tablespoons of olive oil. Once hot, add 1 1/2 cups of diced onions and sauté until translucent and soft, about 5 minutes.
2. 2. Transfer the sautéed onions to a large pot. Add 2 cans of tomato puree, 2 cans of red kidney beans, and 1 can of tomato sauce to the pot.
3. 3. Open, rinse, and drain 1 can each of black beans, kidney beans, and northern beans. Add the rinsed beans to the pot with the other ingredients.
4. 4. Stir in the spices: 1 tablespoon unsweetened cocoa powder, 1 tablespoon ground cumin, 1 teaspoon ground coriander, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Mix well to combine.
5. 5. Place the pot over low heat and bring the chili to a gentle simmer. Stir occasionally to prevent sticking and allow the flavors to meld together, about 30 minutes.
6. 6. Once the chili has thickened slightly and is heated through, remove the lid and let it simmer for an additional 10 minutes to reduce excess liquid if desired.
7. 7. Serve the chili hot in bowls. Pair with saltine crackers or cornbread for a complete meal. Enjoy!