Kosher Turkey And Bean Chili Recipe
Fusion cuisine
About this recipe
A hearty and flavorful chili made with lean ground turkey, beans, and a blend of spices. Perfect for a comforting and satisfying dinner, this dish is both kosher and packed with protein.
Ingredients
- 10 g On1Y Oregano Flakes
- 100 g Garlic - Single Clove
- 500 G Preserved Dried Salted Black Beans
- 141 g Pam Grilling Grillades Cooking Spray
- 200 g Fortune Soya Mini Chunks
- 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
- 670 g Abbie'S (In Brine) Sliced Jalapeno
- 200 g Peeled Sambhar Onion By Urban Harvest
- 250 g Mirchi Powder (Bedagi)
- 100 g Jk Jeera Powder / Cumin Powder
- 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
- 250 g Vistevia Sugar Free Tomato Sauce
Instructions
- 1. Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Heat over medium-high heat.
- 2. Add 3 cups of diced yellow onion and sauté until soft and just starting to brown, about 5 minutes.
- 3. Add 1 lb of soya chunks and cook, breaking it up with a spoon, until heated through and no longer frozen, about 4 minutes.
- 4. Stir in 2 tablespoons of chili powder, 1 tablespoon of fresh oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground mustard, and 2 tablespoons of minced garlic. Cook for 1-2 minutes until fragrant.
- 5. Add 1 cup of red kidney beans, 1 cup of black beans, and 1 cup of tomato sauce. Stir well to combine.
- 6. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover and let simmer for 20 minutes, stirring occasionally.
- 7. Once the chili has thickened and the flavors have melded, remove from heat.
- 8. Garnish with 1/2 cup of sliced jalapeno and 1/2 cup of chopped onion. Serve immediately.