Kosher Vegetarian Chili Recipe

Name: Kosher Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: - Filippo Berio Garlic Flavoured Olive Oil; 1 Kg Yellow/White Onion 1kg; 1kg 1kg Green Pepper; - Cooks & Co Sliced Mushrooms; 400G Epicure Organic Red Kidney Beans; 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg; 60G Terre Exotique Cheeselovers Pepper, 60G; 250G Vadasz Hot Pepper Sauce; - Mill & Mortar Finishing Salt Flakes Gift Set; - Kikkoman Soy Sauce

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

- Filippo Berio Garlic Flavoured Olive Oil
1 Kg Yellow/White Onion 1kg
1kg 1kg Green Pepper
- Cooks & Co Sliced Mushrooms
400G Epicure Organic Red Kidney Beans
2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
60G Terre Exotique Cheeselovers Pepper, 60G
250G Vadasz Hot Pepper Sauce
- Mill & Mortar Finishing Salt Flakes Gift Set
- Kikkoman Soy Sauce

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 red kidney beans, 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.