Kosher Chili With Mushrooms And Beans Recipe

About this recipe

A hearty and flavorful chili perfect for dinner, featuring ground beef, mushrooms, and kidney beans, all simmered in a rich, spiced tomato base. This kosher-friendly dish is both satisfying and easy to prepare.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 250 g Zucchini Green
• 100 g Catch Sprinklers - Iodized Table Salt
• 250 g Mirchi Powder (Bedagi)
• 1 pack (570 g) Heinz Tomato Ketchup Top Down Bottle
• 500 g Mangat Ram Red Rajma
• 200 g Fortune Soya Mini Chunks

Instructions

1. 1. In a Dutch oven or large skillet, cook 500 g soya chunks over medium heat until browned, breaking it up with a spoon as it cooks. Add 1 cup diced onion and 1 teaspoon minced fresh garlic, and sauté until the onion is translucent. Drain off excess fat if necessary.
2. 2. Stir in 340 g diced zucchini and 1 teaspoon salt. Cook for about 3-4 minutes, stirring occasionally, until the zucchini is tender.
3. 3. In a small bowl, mix 2 tablespoons chili powder with 2 tablespoons water to form a paste. Add this paste to the soya mixture and stir well to coat.
4. 4. Pour in 1/2 cup ketchup and 2 cups water. Bring the mixture to a boil, then reduce the heat to a simmer.
5. 5. In another small bowl, mix 3 tablespoons cornstarch with 2 tablespoons water until smooth. Gradually stir this mixture into the chili to thicken it. Simmer for 15 minutes, stirring occasionally.
6. 6. Add 1 can (about 400 g) undrained kidney beans to the pot. Stir well and simmer for an additional 10 minutes. Adjust seasoning if needed.
7. 7. Serve the chili hot, garnished with your favorite toppings if desired.