Hearty Three-Bean Kosher Chili Recipe

About this recipe

A warm and satisfying three-bean chili packed with colorful bell peppers, tomatoes, and a blend of spices. Perfect for a cozy dinner and fully kosher-friendly.

Ingredients

• 125 g Red Bell Pepper
• 125 g Yellow Bell Pepper
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Catch Sprinklers - Iodized Table Salt
• 100 g Catch Black Pepper Powder
• 100 g Habanero Hot Sauce
• 50 g On1Y Onion Powder
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 100 g X 3 Mtr Coriander Powder Combo
• 16 g Orika Oregano
• 35 g On1Y Grinder Italian Seasoning Flakes

Instructions

1. 1. Dice the red, yellow, and green bell peppers, as well as the onion, into small pieces.
2. 2. In a large pot, combine the diced bell peppers, onion, onion powder, red kidney beans, and diced tomatoes.
3. 3. Add the coriander powder, oregano, italian seasoning, salt, and ground black pepper to the pot. Stir well to combine all the ingredients.
4. 4. Place the pot on the stove over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking.
5. 5. Reduce the heat to low, cover the pot, and let the chili cook for 30-40 minutes, stirring occasionally to ensure even cooking.
6. 6. Taste and adjust seasoning if needed. Add a dash of hot sauce for extra heat, if desired.
7. 7. Serve the chili hot, garnished with your favorite toppings like fresh herbs or a dollop of sour cream, if kosher-friendly.