Spiced Sweet Potato And Bean Chili Recipe

About this recipe

A hearty and flavorful vegetarian chili featuring sweet potatoes, kidney beans, and a blend of warm spices. Perfect for a cozy dinner, this dish is both satisfying and Kosher-friendly.

Ingredients

• 100 g Sambar Onion Peeled
• 500 g Organically Grown Sweet Potato
• 100 g Garlic - Single Clove
• 400G Freshos Corn Kernels
• 250 g Mirchi Powder (Bedagi)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 45 g Snapin Cinnamon Powder
• 100 g X 3 Mtr Coriander Powder Combo
• 100 g Jk Jeera Powder / Cumin Powder
• 1 pc (35 g) Snapin Red Chilli Flakes
• 250 g Tops Dark Soy Sauce
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 200 g Hommade Tomato Puree

Instructions

1. 1. Heat 3 tablespoons of Oreal Canola Oil (From The House Of Pansari) in a large saucepan over medium-high heat.
2. 2. Add 2 1/2 teaspoons of Mirchi Powder (Bedagi), 1 teaspoon of Tata Salt (Vacuum Evaporated Iodised), 3/4 teaspoon of Snapin Cinnamon Powder, 3/4 teaspoon of Mtr Coriander Powder Combo, 3/4 teaspoon of Jk Jeera Powder / Cumin Powder, and 1/2 teaspoon of Snapin Red Chilli Flakes to the oil. Stir constantly for 2 minutes until the spices are fragrant.
3. 3. Add 1 diced Sambar Onion Peeled and 2 tablespoons of Tops Dark Soy Sauce to the pan. Sauté, stirring frequently, until the onion becomes translucent, about 5 minutes.
4. 4. Stir in 3/4 pound of peeled and diced Organically Grown Sweet Potato, 2 minced Garlic - Single Clove, and 1 cup of Freshos Corn Kernels. Mix well to combine.
5. 5. Add 1 cup of water to the mixture and bring it to a strong simmer. Reduce the heat to low, cover the pan, and let the chili cook for 25 minutes, stirring occasionally to prevent sticking, until the sweet potatoes are tender.
6. 6. Taste and adjust seasoning if necessary. Serve the chili hot, garnished with your favorite toppings if desired.