Kosher Beef Chili With Kidney Beans Recipe

About this recipe

A hearty and flavorful kosher beef chili, perfect for dinner. Packed with kidney beans, tomatoes, and aromatic spices, this dish is a comforting solution for a satisfying meal.

Ingredients

• - Oregano 100g
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 1 Kg Tomatoes 1kg
• - Chilli Powder Rajah
• - Sussex Wholefoods Organic Dried Basil
• 400G Dunns River Red Kidney Beans
• 830G Turkish Tomato Paste, 830G
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Heat a large pot over medium heat and add 1 cup of chopped tomatoes. Cook until softened, breaking them up with a spoon as they cook.
2. 2. Add 1 clove of minced garlic, 1 diced onion, and 1 diced green pepper to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. 3. Stir in 1 tbsp chili powder, 1/3 tbsp oregano, and 1/2 tsp basil. Cook for 1 minute to toast the spices.
4. 4. Add 1 cup of canned kidney beans (drained and rinsed), 1 diced tomato, 1 tbsp tomato paste, 1 cup tomato sauce, and 1/2 cup vegetable broth to the pot. Stir well to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 to 1 1/2 hours, stirring occasionally, until the chili thickens.
6. 6. Serve hot.