Chili

A hearty chili made with kidney beans, ground meat, and the rich umami of Kayanoya Original Vegetable Stock Powder, perfectly spiced for a flavorful and comforting dish. You can wrap it in a tortilla for a burrito, serve it over rice for taco rice, or toss it with short pasta for a versatile lunchbox option. Adjust the amount of spices to achieve your preferred level of spiciness.

2 Servings

3.5 oz kidney beans (canned, drained)
2.5 oz ground meat (beef and pork mix)
1/4 piece onion
1/2 clove garlic
1 packet Kayanoya Original Vegetable Stock Powder (remove from the packet)
[A] 7 oz canned whole tomatoes
[A] 1 tbsp red wine
[A] 1 tbsp tomato ketchup
[B] 1 tbsp chili pepper
[B] 1 tbsp garam masala
[B] 1 tbsp curry powder
Olive oil, as needed

Directions

Heat olive oil in a frying pan over medium heat. Add finely chopped onion, garlic, and ground meat. Sauté until the meat changes color, then add the Kayanoya Original Vegetable Stock Powder, ingredients from [A], and kidney beans.
Stir in the ingredients from [B], cover, and simmer for about 20 minutes.
Serve on a plate and sprinkle with parsley (optional, not included in the ingredient list) as desired.