Hearty Kosher 3-Bean Chili Recipe

About this recipe

A warm and satisfying vegetarian chili made with three types of beans, fresh vegetables, and a blend of spices. Perfect for a cozy dinner and packed with flavor.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Jalapeno Green
• 1 Kg Kissan Tomato Paste
• 1 pc Organically Grown American Corn Cob
• 100 g Premium Green Chilli
• 500 G Preserved Dried Salted Black Beans
• 400 g American Garden Dark Red Kidney Beans
• 400G Chtoura White Beans In Brine
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 80 g Urban Platter Cayenne Pepper Powder

Instructions

1. 1. Dice the onion, green peppers, and jalapeno. Set them aside.
2. 2. In a large pot over medium heat, add the diced onion, green peppers, and jalapeno. Sauté for 5-7 minutes until softened.
3. 3. Add 1 tablespoon of tomato paste, 1 cup of corn, and 1/4 cup of chopped green chili to the pot. Stir well.
4. 4. Drain and rinse 1 cup of black beans, 1 cup of kidney beans, and 1 cup of white beans. Add them to the pot and mix thoroughly.
5. 5. Season the mixture with 1 teaspoon of black pepper and 1/4 teaspoon of cayenne pepper. Stir to combine.
6. 6. Reduce the heat to low, cover the pot, and let the chili simmer for 45 minutes, stirring occasionally to prevent sticking.
7. 7. Taste and adjust seasoning if needed. Serve hot and enjoy your hearty kosher 3-bean chili.