Kosher Vegetarian Chili With Beans Recipe

About this recipe

A hearty and flavorful vegetarian chili perfect for dinner. Packed with beans, vegetables, and spices, this dish is both satisfying and easy to prepare.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Garlic - Single Clove
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 200 g Hommade Tomato Puree
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 g Mirchi Powder (Bedagi)
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Heat a large pot over medium-high heat and add 2 tbsp olive oil.
2. 2. Add 1 diced onion and cook until translucent, about 5 minutes.
3. 3. Stir in 1 diced green pepper and cook for another 3-4 minutes until softened.
4. 4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. 5. Stir in 1 tsp chili powder and 1 tsp smoked paprika, cooking for 30 seconds to toast the spices.
6. 6. Add 1 can (400 g) tomato puree, 2 cans (400 g each) red kidney beans (drained and rinsed), and 1 diced bell pepper.
7. 7. Dissolve 1 tsp vegetable bouillon powder in 1/2 cup hot water and add it to the pot.
8. 8. Stir well, bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
9. 9. Taste and adjust seasoning with salt and pepper as needed.
10. 10. Serve hot, garnished with fresh cilantro or parsley if desired.