Savory Kosher White Bean Chili Recipe

About this recipe

A hearty and flavorful white bean chili perfect for dinner. This kosher-friendly dish combines spices, beans, and vegetables for a satisfying meal that can be adjusted to your preferred spice level.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 1 piece Yellow Bell Pepper
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Cannellini Beans
• 100G Green Chillies - 100g
• 1Pc Avacado 1pc
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• - Schwartz Coriander Leaf Jar
• - Longley Farm Freshly Soured Cream
• 500G Sabarot Lentils Mix, 500G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• NaN Bute Island Cheddar Flavour Block
• - Chilli Powder Rajah
• - Trs Cumin Powder
• 50G Terre Exotique Madagascan Cinnamon Powder, 50G
• - Bart Allspice Ground 40g
• 10G Top-Op Bay Leaves 10g
• 370 Ml Valentina Extra Hot Sauce, 370Ml
• - Schwartz Garlic Powder 480g

Instructions

1. 1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 diced celery stalks, 1 diced yellow pepper, and 2 tablespoons of minced garlic. Sauté for about 5 minutes until the vegetables are softened.
2. 2. Skip adding turkey and proceed directly to the next step.
3. 3. Stir in 3 tablespoons of chili powder, 1 tablespoon of salt, 3 teaspoons of cumin, 1 teaspoon of cinnamon, and 1 teaspoon of allspice. Cook for 1-2 minutes to toast the spices.
4. 4. Add 1 can of diced tomatoes, 4 cups of cannellini beans, 2 cups of vegetable broth, 2 diced green chilies, and 2 bay leaves. Stir well to combine.
5. 5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1 hour, stirring occasionally, until the flavors meld together.
6. 6. While the chili simmers, prepare the topping by mixing 1 diced tomato, 1 tablespoon of lime juice, and a pinch of salt in a small bowl.
7. 7. Once the chili is done, remove the bay leaves and adjust the seasoning with additional salt or hot sauce if desired.
8. 8. Serve the chili hot, topped with the tomato mixture, a dollop of sour cream, and garnish with 1 tablespoon of chopped coriander leaf.