Kosher Two-Bean Vegetable Chili Recipe

Name: Kosher Two-Bean Vegetable Chili
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Fusion
Ingredients: 250 g Zucchini Green; 125 g Yellow Bell Pepper; 500 G Preserved Dried Salted Black Beans; 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 1 pc (10 g) On1Y Oregano Dried Herb; 100 ml Oleev Olivana Natural Olive Oil (Bottle); 900 g - 1 kg Onion; 1 Kg Pizza Pasta Sause (1kg); 1 kg Akar Powder Salt

Fusion cuisine

About this recipe

A hearty and flavorful two-bean chili packed with vegetables and spices, perfect for a satisfying kosher dinner. This vegetarian dish is easy to prepare and full of wholesome ingredients.

Ingredients

250 g Zucchini Green
125 g Yellow Bell Pepper
500 G Preserved Dried Salted Black Beans
525 g Veeba Herby Tomato Pizza & Pasta Sauce
1 pc (10 g) On1Y Oregano Dried Herb
100 ml Oleev Olivana Natural Olive Oil (Bottle)
900 g - 1 kg Onion
1 Kg Pizza Pasta Sause (1kg)
1 kg Akar Powder Salt

Instructions

1. Heat 1/4 cup olive oil in a 6-quart saucepot over medium-high heat.
2. Add 1 diced sweet onion, 2 diced zucchinis, and 2 diced yellow bell peppers to the pot. Cook, stirring occasionally, for about 8 minutes or until the vegetables are tender and just starting to brown.
3. Stir in 16 oz of preserved dried salted black beans (rinsed), 15 oz of tomato sauce, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt.
4. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 8 minutes, stirring occasionally, until heated through.
5. Serve the chili warm. If desired, garnish with fat-free sour cream or your favorite kosher toppings.