Seasonal vegetables delectably cooked with Indian herbs and spices and complemented by nutritious lentil and kidney beans . Super scrumptious!
“Comfort food” and chili are words, which are synonymous with each other. This fact is especially true when you come back home on a rainy day. Absolutely nothing can warm your heart better than a steaming bowl of hot sizzling chili.
There are some dishes, which I never get tired of eating. It doesn’t matter how old I am, they give me comfort and they make me feel good. One such dish that instantly comes to mind is the “PAV BHAJI”. It is basically a vegetable curry (bhaji) served with soft bread (pav). The curry is basically made up of mashed vegetables cooked in a spicy tomato based sauce and garnished with cilantro and a dollop of butter.
I still remember traveling in those cold rainy days in Mumbai when you can smell the delicious aromas of pav bhaji from a mile away!!!! You get close to the roadside stalls (food vendors), see the steaming hot bhaji on the tava (griddle) and you just can’t resist eating it by the mouthful.
I had my first bowl of chili and instantly was reminded of my childhood memories of eating pav bhaji. So when I was asked to make chili for a “Chili Cookoff ” at work I decided to change things up by making a vegetarian chili and incorporating Indian flavors in it. In addition I added lentils and kidney beans to the vegetables. However what makes it truly unique is the addition of generous amount of garam masala. It definitely gets your tastebuds tingling in no time.
It is also a quick meal made flavorful by the addition of a variety of spices.Soak the beans overnight as it tenders the beans and reduces the cooking time. Then cook the beans in the pressure cooker until soft.
Prep all the vegetables before you start cooking.
Heat large pot over medium heat. Add oil, garlic cloves, carrots, celery, onion and bell pepper. Saute for 10 mins till tender.
Add tomato puree. Stir in cumin powder, turmeric, red chilli powder, garam masala. Bring pot to a simmer, and season with salt. Cover, reduce heat to medium-low, and cook 7-8 min.
Add boiled lentils and kidney beans and 2 cups of water. Bring the mixture to a boil. Simmer for 20 min, stirring occasionally. Cook until the chili thickens. Add salt to taste. Garnish with coriander.
From the first bite this piping hot dish is going to make you feel like someone wrapped a cozy blanket around you right there.
Sprinkle some cheese and have it by the bowlful or pour it on French fries or tortilla chips.
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- 1 cup Lentils
- 1 cup Kidney Beans
- 2 minced Garlic Vloves
- 2 diced Celery Stalks
- 2 shredded Carrots
- 1 large Onion finely chopped
- ½ cup Tomato Puree
- 1 diced Green Bell Pepper
- 2 tsp Cumin Ppowder
- 1 tsp Turmeric
- 2 tsp Red Chilli Powder
- 2 tsp Garam Masala
- Salt to taste
- Water as needed
- In a pressure cooker boil lentils and kidney beans till soft.
- In a large pot over medium heat, add oil, garlic clove, carrots, celery, onion and bell pepper. Sautee for 10 mins till tender.
- Add tomato puree.
- Season with cumin powder, turmeric, red chilli powder, garam masala.
- Add boiled lentils and kidney beans.
- Add 2 cup of water. Bring the mixture to a boil. Simmer for 20 min, stirring occasionally. Cook until liquid is reduced.
- Add salt to taste. Garnish with coriander.