Kosher Chili Recipe: Easy, Flavorful, and Crowd-Pleasing

When it comes to hearty, soul-warming meals, chili is a timeless favorite that brings people together around the table. But if you keep kosher or simply want to enjoy a chili recipe that respects kosher dietary laws without sacrificing flavor, you’re in the right place!

This kosher chili recipe perfectly balances rich, savory spices with wholesome ingredients, creating a dish that’s both comforting and satisfying.

Whether you’re cooking for a family dinner, a Shabbat meal, or simply craving a bowl of robust chili on a chilly evening, this recipe is designed to be approachable, delicious, and true to kosher guidelines.

Ready to spice up your culinary repertoire? Let’s dive into everything you need to make this flavorful kosher chili a staple in your kitchen!

Why You’ll Love This Recipe

This kosher chili recipe is a perfect blend of tradition and taste. It uses kosher-certified ingredients and avoids mixing meat and dairy, adhering strictly to kosher law.

The recipe is versatile, allowing you to easily swap ingredients depending on your preferences or what you have on hand.

Rich in plant-based protein and fiber from beans and vegetables, it’s a nutritious meal that doesn’t skimp on flavor. The combination of spices creates a warming depth that makes every bite delightful.

Plus, it’s great for meal prep — chili tastes even better the next day, making it perfect for leftovers!

For those interested in exploring more wholesome dishes, check out these recipes: Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 lb ground beef (kosher-certified) or 1 lb ground turkey (kosher-certified)
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef or vegetable broth (kosher-certified)
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced green onions, shredded kosher cheese, sour cream (make sure dairy and meat are not combined)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Knife and cutting board
• Measuring spoons
• Can opener
• Serving bowls

Instructions

1. Heat the olive oil in your large pot over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the garlic, red bell pepper, green bell pepper, and jalapeño (if using). Cook for another 4-5 minutes until the vegetables soften, stirring occasionally.
3. Increase the heat to medium-high and add the ground beef or turkey. Break it up with your spoon and cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if desired.
4. Stir in the tomato paste, crushed tomatoes, and broth. Mix well to combine all ingredients evenly.
5. Add the kidney beans and black beans, then season with cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir thoroughly.
6. Reduce heat to low and cover the pot. Let the chili simmer gently for at least 45 minutes, stirring occasionally to prevent sticking and to blend flavors beautifully.
7. Taste and adjust seasonings as needed. If you want more heat, add a pinch of cayenne pepper or additional jalapeño.
8. Serve hot topped with fresh cilantro and your choice of optional toppings. Enjoy with bread or over rice.

Tips & Variations

For a vegetarian kosher chili, simply omit the meat and add an extra cup of beans or some textured vegetable protein (TVP) to keep the protein content high.

Try using different beans like pinto or chickpeas for variety. If you prefer a smokier flavor, add a chipotle pepper in adobo sauce (check that it is kosher-certified).

You can also make this chili in a slow cooker by following the same steps and cooking on low for 6-8 hours.

Keep leftovers refrigerated for up to 4 days or freeze portions for up to 3 months. Chili often tastes even better the next day, so it’s perfect for meal prep!

Nutrition Facts

Serving Suggestions

This kosher chili pairs wonderfully with warm cornbread or over a bed of fluffy rice. For a lighter option, serve it with a fresh salad, such as the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Top your chili with shredded kosher cheese, a dollop of sour cream, or sliced avocado to add creaminess. For a fun twist, use the chili as a filling for baked potatoes or inside pita bread for a chili sandwich.

Conclusion

This kosher chili recipe is a delicious, satisfying dish that respects kosher dietary laws while delivering bold flavors and comforting warmth. It’s perfect for weeknight dinners, Shabbat meals, or anytime you crave a hearty bowl of chili.

With its easy-to-follow steps and readily available ingredients, it’s a recipe you’ll return to again and again.

Don’t forget to explore other tasty recipes on our site like the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food and the 400 Calorie Vegetarian Dinner Recipe Ideas for Healthy Meals. Happy cooking and enjoy your kosher chili feast!

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