Kosher Turkey And Zucchini Chili Recipe

About this recipe

A hearty and flavorful chili made with ground turkey, zucchini, and white beans, perfect for a satisfying kosher dinner. This dish is packed with spices and simmered to perfection for a comforting meal.

Ingredients

• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Zucchini Yellow
• 100 g Garlic - Single Clove
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 190 g The Gourmet Jar Fresh Tomato Salsa
• 200 g Hommade Tomato Puree
• 1 kg Rajdhani Red Rajma
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat.
2. 2. Add 2 diced onions and sauté for about 5 minutes until softened.
3. 3. Add 2 additional diced zucchinis in place of the turkey and cook, stirring frequently, for about 7-8 minutes.
4. 4. Stir in 6 diced zucchinis and cook for another 5 minutes until they begin to soften.
5. 5. Add 6 minced garlic cloves, 2 tablespoons of coriander powder, 2 teaspoons of dried oregano, 1 tablespoon of salt, and 1 teaspoon of black pepper. Cook for 1 minute until the spices are fragrant.
6. 6. Pour in 1 jar of tomato puree, 1 jar of salsa, and 2 cups of water along with 2 cups of red kidney beans. Stir well to combine.
7. 7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
8. 8. Taste and adjust seasoning if needed before serving. Serve hot and enjoy!