Kosher-Style Weeknight Chili Recipe

About this recipe

A hearty and flavorful chili perfect for dinner, made with kosher ingredients and packed with beans, tomatoes, and spices for a comforting meal.

Ingredients

• 100 g Sambar Onion Peeled
• 1 ltr Bertolli Extra Virgin Olive Oil
• 250 g Mirchi Powder (Bedagi)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 200 g Maggi Hot & Sweet Chilli Tomato Sauce
• 200 g Hommade Tomato Puree
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)

Instructions

1. 1. Heat a large pot over medium heat and add 1 tbsp of olive oil.
2. 2. Add 1 diced onion to the pot and sauté for 5-7 minutes until softened and translucent.
3. 3. Add 1/2 cup of Maggi Hot & Sweet Chilli Tomato Sauce to the pot and cook, stirring, for 2-3 minutes to incorporate flavor.
4. 4. Stir in 2 tsp chili powder, 1 tsp salt, and 1/2 tsp pepper, cooking for 1 minute to toast the spices.
5. 5. Add 2 cans of tomato puree (400 g each) and 2 cans of red kidney beans (400 g each) to the pot. Stir well to combine.
6. 6. Bring the mixture to a simmer, reduce the heat to low, and cook uncovered for 20-25 minutes, stirring occasionally, until the flavors meld together.
7. 7. Taste and adjust seasoning if needed. Serve hot with your favorite toppings like chopped parsley or a dollop of sour cream.