Halal Veggie Chili With Rice Recipe

About this recipe

A hearty and flavorful Halal-friendly veggie chili, perfect for dinner. Packed with wholesome vegetables, beans, and spices, this dish is served with a side of fluffy white rice for a satisfying meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 830G Turkish Tomato Paste, 830G
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 400 G Natco Red Kidney Beans 400 G
• 500G White Pearl Italian Pudding Rice 500g
• - Filippo Berio Garlic Flavoured Olive Oil
• 500 G Organic Cocoa Powder Bwfo
• - Chilli Powder Rajah
• - Mccormick Cumin Powder
• - Schwartz Garlic Salt

Instructions

1. 1. Heat 1/4 cup olive oil in a 2-quart pot over medium heat. Add 1 diced cooking onion and sauté for 3-4 minutes until softened.
2. 2. Add 1/2 cup diced carrots and 1/4 cup diced green pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
3. 3. Stir in 2 tablespoons tomato paste, 1 tablespoon cocoa powder, 2 tablespoons chili powder, 1/4 teaspoon cumin, and 2 teaspoons garlic salt. Cook for 1-2 minutes to toast the spices.
4. 4. Add 1 cup diced tomatoes and 1 cup drained and rinsed red kidney beans to the pot. Pour in enough water to cover the ingredients by 1 inch. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
5. 5. While the chili simmers, cook 1/4 cup white rice according to package instructions. Fluff with a fork and set aside.
6. 6. Once the chili has thickened, stir in 2 tablespoons chopped parsley. Adjust seasoning with additional salt if needed.
7. 7. Serve the chili hot with the cooked white rice on the side or mixed in, garnished with extra parsley if desired.