Kosher Vegetarian Chili With Mushrooms Recipe

About this recipe

A hearty and flavorful vegetarian chili perfect for dinner, featuring mushrooms, kidney beans, and a blend of spices. This dish is kosher and packed with wholesome ingredients.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 400G Natco Mustard Seeds 400g
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 190G Sundried Tomato Paste, 190G
• - Ktc Vegetable Oil
• - Chilli Powder Rajah
• 100 G Trs Ground Cumin Jeera Powder
• 500 G Organic Cocoa Powder Bwfo
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g

Instructions

1. 1. In a large kettle, heat 3 tbsp oil over medium-high heat. Add 4 chopped onions and 1 diced green pepper, cooking until the onions are golden and the pepper is soft, about 5-7 minutes.
2. 2. Add 1 tsp mustard seeds and stir for 1 minute until they begin to pop and release their aroma.
3. 3. Stir in 1 tbsp chili powder, 1 tsp cumin, 1 tsp cocoa powder, and 1/4 tsp cinnamon. Cook for 1 minute to toast the spices.
4. 4. Add 1 16-oz can of diced tomatoes with their liquid, 6 oz tomato paste, and 190g of maple & thyme glazed carrots, mixing well.
5. 5. Reduce heat to low and simmer uncovered for about 40 minutes, stirring frequently, until the chili thickens and most of the liquid has evaporated.
6. 6. Taste and adjust seasoning if needed. Serve hot as a hearty dinner option.