Thursday, February 3, 2011

Easy Vegeterian Chili

Chili con carne or chili with meat is a very famous stew dsih from Texas. The originial texan chili is made with red meat and no beans or vegetables. Vegeterian chili or chili sin carne has been famous for the last 30 - 40 years. One can use any type of beans, whatever vegetables ( squah, mushrooms, zucchini, potato) you have in hand and tomatoes.
 Using  a little tomato paste would give the dish a rich red color.
Chili's were originally served by the spanish settlers as per wiki. To give a meaty texture people use tofu, soy nuggets, brown rice and bulgur wheat. I had bulgur wheat in hand and I used that.

Chili , I would say is similar to our rajma curry with mixed beans. It's a great one pot meal that could be enjoyed as it is or served with rice or chapathis for left overs. It tastes wonderful the next day as all the flavors and spices are well blended.

Of course I have indianized it with some garam masala too :)). Texans, pardon me!

The list looks very long, but very easy to make.

Get ready: Serves 3-4

  • 1 medium red onion chopped
  • 1 tsp ginger garlic paste
  • 2 green chilli slit
  • 1 large tomato chopped
  • 1/2 bell pepper chopped ( I used green and red)
  • 2 carrots diced
  • 1/2 cup frozen corn
  • 1 can (15 0z) Pinto beans ( can use dry beans, soaked overnight and pressure cooked)
  • 1 can ( 15 oz) red kidney beans
  • 1 can ( 15 oz) diced tomatoes
  • 1 tsp oregano
  • 1 bay leaf
  • 1/2 cup bulgur wheat ( optional)
  • 2 tsp cumin powder
  • 1 tsp garam masala
  • salt to taste
  • 2 cans (15 0z) water
  • 2 tbsp oilve oil
To serve:
fat free sour cream
lots of choped cilantro
Tortilla chips/ tostitos


  • In a large pot, add oil. once hot add the bay leaf and sayte the onions till translucent.
  • Add the giner garlic paste, green chilli and fry till aromatic.
  • Add the toamtoes and saute till mushy.
  • add the canned beans, diced tomatoes, salt to taste, oregano, cumin, garam masala, water and let it come to a boil.
  • Add the bulgur wheat.
  • Reduce the heat and simmer for 45 mins to a hour. If the chilli is too thick add a little water.
  • Serve with a dollop of sour cream, cilantro and tortilla chips.

Tastes even better the next day as the beans soak up all the flavor.


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