Chili Bean And Tomato Soup Recipe

About this recipe

A hearty and flavorful chili made with lean ground turkey, beans, and a blend of spices. Perfect for a comforting and satisfying dinner, this dish is both kosher and packed with protein.

Ingredients

• - Oregano 100g
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 400G Natoora Organic British Leeks
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• 85G Oriental Hot Mustard Powder, 85G
• 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
• Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 180G Capote Capers In Salted Water, 180G
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Heat over medium-high heat.
2. 2. Add 3 cups of diced yellow onion and sauté until soft and just starting to brown, about 5 minutes.
3. 3. Add 1 cup of pinto beans and 1 cup of black beans, and cook, breaking them up with a spoon, until heated through, about 6 minutes.
4. 4. Stir in 2 tablespoons of chili powder, 1 tablespoon of fresh oregano, 1 teaspoon of ground cumin, 1 teaspoon of ground mustard, and 2 tablespoons of minced garlic. Cook for 1-2 minutes until fragrant.
5. 5. Add 1 cup of pinto beans, 1 cup of black beans, 1 cup of diced tomatoes, and 1 cup of hot & sour vegetable broth. Stir well to combine.
6. 6. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Cover and let simmer for 20 minutes, stirring occasionally.
7. 7. Once the chili has thickened and the flavors have melded, remove from heat.
8. 8. Garnish with 1/2 cup of sliced capers and 1/2 cup of chopped spring onions. Serve immediately.