Kosher Vegetarian Chili Recipe

Name: Kosher Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 500 ml Bertolli Extra Virgin Olive Oil; 100 g Sambar Onion Peeled; 250 g Organically Grown Green Capsicum; 125 g White Shimeji Mushroom (Anabe); 200 g Hommade Tomato Puree; 150 ml Cholula Hot Sauce Green Pepper; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle; 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)

Fusion cuisine · 400 calories

About this recipe

A hearty and flavorful vegetarian chili made with beans, vegetables, and spices, perfect for a satisfying dinner. This dish is kosher-friendly and packed with wholesome ingredients.

Ingredients

500 ml Bertolli Extra Virgin Olive Oil
100 g Sambar Onion Peeled
250 g Organically Grown Green Capsicum
125 g White Shimeji Mushroom (Anabe)
200 g Hommade Tomato Puree
150 ml Cholula Hot Sauce Green Pepper
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)

Instructions

1. Heat a large pot over medium heat and add 2 tablespoons of olive oil.
2. Add 1 diced onion and 1 diced green pepper to the pot. Cook for 5-7 minutes until softened.
3. Stir in 1 lb of sliced mushrooms and cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
4. Add 1 can (15 oz) of tomato puree, 1 can (15 oz) of diced tomatoes, 2 tablespoons of soy sauce, and 2 teaspoons of liquid hot pepper sauce. Stir well to combine.
5. Reduce the heat to low and let the chili simmer for 30 minutes, stirring occasionally to prevent sticking.
6. Season with salt and pepper to taste. Serve hot with a side of crusty rolls and a fresh green salad.