Vegetarian Chili Recipe

This recipe of vegetarian chili features a nourishing combination of beans and vegetables. It is very good when you are inclined to have only vegetarian recipes and also it is really easy to make in case you are in a hurry and need some quick stuff to eat.
Soaking time: overnight
Preparation and cooking Time: 50-55 minutes
Yield: enough for 4 persons
• 1 ½ cup (375 ml) red kidney beans
• 2 hot chillies
• 1” ginger
• ¼ teaspoon (1 ml ) asafoetida
• ½ cup (125 ml) green paprika, diced
• ½ cup (125 ml) celery, diced
• ½ cup (125 ml) corn pieces
• 2 cups (500 ml) peeled and chopped tomatoes
• ½ cup (125 ml) tomato paste
• 1 cup (250 ml) crumbled tofu
• 1 teaspoon (5 ml) ground cumin
• 1 ½ teaspoon (7 ml) salt
• ¼ teaspoon (1 ml) black pepper
• 1 tablespoon (15 ml) brown sugar
• ½ cup (125 ml) fresh coriander chopped
• 200 ml fresh cream
1. Soak the beans overnight or for a minimum of 8 hours.
2. The next day boil them in a pressure cooker, until soft, or in a heavy bottomed sauce pan for one hour or till soft.
3. In a blender, blend ginger and half of the coriander leaves.
4. Heat the oil in a heavy saucepan. When it is enough hot, add green chillies and sauté for a moment.
5. Add asafoetida powder, and soon after add celery and paprika. Sauté until the vegetables are partially cooked.
6. Add black pepper, ground cumin; stir fry for a minute or two, and add tomatoes, tomato paste and corn pieces.
7. After tomatoes are almost reduced to a paste, add ginger and coriander water.
8. Let the sauce boil for some time.
9. Add beans and all of the remaining ingredients; simmer for 20-25 minutes.
10. Remove from heat.
11. Add remaining coriander leaves.
12. Serve hot with plain rice or with a cheesy chicken and rice casserole.

Now if you no how to prepare the recipe for the casserole then you can read this recipe for chicken and rice casserole. You can also create a very good chicken salad recipe and have the vegetarian chili with it.

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