Jerusalem Mediterranean Chef’s Table
Recipes Kosher Vegetables and Chili

Kosher Vegetables and Chili

Today will be different because we decided to go towards a vegetarian recipe. Vegetarianism has received a mixed review in many communities dubbing it boring food. But we think that eating vegetarian food is one of the ways that eating kosher meals a lot easier. Let’s get started, shall we?

Your kosher ingredients will be:

1 tablespoon olive oil

1 package of meatless ground

3 minced cloves of garlic

2 teaspoon oregano

1 yellow pepper

3 teaspoon cumin

3 medium chopped onions

1/2 cup corn

2 tablespoon chili powder

1/2 cup red kidney beans

2 cups crushed tomatoes

1 cup cooked pinto beans

2 bay leaf

4 1/2 cups vegetable stock

kosher salt to taste


  • Use a pressure cooker to heat the oil. Saute your garlic and onions until the onions are caramelized.
  • Add meatless ground and saute them until they are brown. Mix cumin, yellow pepper, oregano, chili powder, salt and bay leaves. Stir for about 3 minutes and then add crushed beans, tomatoes, and vegetable stock.
  • Close the lid and bring it to pressure. Cook this for about 20 minutes. Turn off the stove and remove the lid once the pressure has subsided. Enjoy!


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