Nowadays weather become very unpredictable, one day I switch on the a/c as it is getting hot in the night and next two days switch on the heater as it become chillier. My backyard plants and trees also got fooled by this weather, my curry leaves plant started to grow new leaves and all of sudden this cold drench made it wilt again. Hope it will come back once the temperature warms up. But last evening with the cold weather, I made this vegetarian chili. It is really a bowl of comfort and turned out be delicious.
I have seen lot of chili recipes with canned beans, but I want to start everything from scratch. Including soaking the beans overnight and next morning to pressure cook them. For this recipe I used, black beans (which is grown in my backyard), chickpeas, and kidney beans. Because of Indian roots, cooking beans is not new to me. I was a strict vegetarian while growing up but now I eat sea food and egg as a habit I developed due to my stay in Japan. During my childhood days, protein in our diet was mainly beans, milk, yogurt etc. On a daily basis our meals always have some carbohydrate and protein mix like rice and lentils/beans. I used Emeril’s recipe as a guideline to make this vegetarian chili.
I made few changes to the original recipe, we love corn, but don’t like to eat it in our rice or curry so skipped that. Used fresh garlic instead of garlic powder and added fresh ginger to get a zing and also used chili powder instead of paparika , used Thai green chili instead of Serrano pepper as that was the one in my hand. Also added a secret ingredient, “garam masala’’ now it is not a secret any more. This unique spice blend increase the flavor your dishes very well.
First pre cook beans, then make base with onion, bell pepper, celery, tomato and spices, then add the cooked beans and Zucchini let them cook once again in slow flame for 20-30 minutes to get everything infused well. This stage you can use slow cooker if you have it in hand. Give it try.
Enjoy this delicious chili with bread of your choice I made some chapatti/Indian flat bread to go with it. Indian friends, this is not rajama masala, even though it looks like it tastes slightly different as it has veggies and some extra spice blend added to it.
Here comes the recipe.
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