The Ultimate Vegetarian Chilli Recipe

Why make this Vegetarian Chili?

• First thing I am finishing up my pantry supplies. It is been more than 6 months that I have stocked up. I need to finish my whole ingredients. I have no intention of running to the shop just to make this batch of Vegetarian Chilli. I have come across many recipes calling for wine, beer, or broth I have used nothing of that sort.
• You need just your pressure cooker to make this batch. Saves time, effort and most importantly only one vessel to wash.
• Use the regular dried beans/ legumes of your choice. In India canned beans are available the prices put me off and I thought why should I pay good money for something that needs hardly any extra time? I mean how long does it take to set up the cooker, anyway I am cooking my rice in it adding a bowl of rajma does not seem too big a job.
• Use regular Tomatoes. Chopping tomatoes which anyway can be in any size and shape is not a big task. I rather buy my ingredients fresh and make them the way I want. Lighter in my pocket and has no preservatives.
• Optional Ingredients available easily:
  •  Soya chunks or granules if you wish but since we do not much enjoy them I do not add them. If you are adding them please follow the instructions on the package.
  • Mushrooms I did not have any also my father-in-law does not eat them so I did not add but do add them the flavours will be great!
• If you want to cook with local ingredients but appear “foreign” then jump into the recipe with me. My recipe is inspired by Cookie and Kate and The Kitchn.
  

Method

Here I will deviate from the normal that I have read on the net.

• What I did was when I set up my cooker I pressure cooked my soaked beans for 4-5 whistles. Let the pressure drop naturally. Remove and drain and reserve the water. Run a ladle and mash some of the beans. Works wonders when the beans are hot.
• Meanwhile, chop the veggies you plan to use. 
• Rinse the cooker and heat oil saute the bay leaf, onions, garlic, carrots, celery, potatoes, capsicum, say about 5 minutes. (rinsing prevents the ingredients from burning).
• Add the red chilli powder, dried oregano, cumin powder, black pepper and salt. Stir fry till the veggies are coated.
  • For a milder version or if you need kids to eat reduce the chilli powder.
  • You can use any vegetable like sweet potato, or pumpkin. Add chillis too. I cannot think of cooking anything for the girls without chillies.
  • Avoid what you don't like next time I am leaving out the celery.
• Now add the tomatoes diced, crushed or pureed, and beans.
• Once the tomatoes boil, add reserved water/broth, broth. Boil for 20-30 minutes on low flame.
• Adjust the thickness of your chilli according to what you plan to serve it with. If you plan to serve it with chapati or naan you will want it a bit thick for rice or pasta a bit on the less thick side so that it coats the grains or pasta. To do this add more liquid you plan to use. I have used water here.

I have gone easy on the beans but you can add as much as you like. Even 3 times the quantity is fine. Only remember the dried beans swell and it becomes bean-heavy chilli which can give you tummy issues. I have used rajma or kidney beans. You can add chickpeas, yes Kabuli choley or any other beans you have at hand.

 How to serve Vegetarian chilli?

My girls were disappointed that they had to eat everyday rice and chapati with Vegetarian chilli. But in the evening we had it with nice hot ladi pav. You can serve with pasta, quinoa, rice or couscous. You can always top the chilli with jalapenos, pickles, coriander cheese, lemon and avocado.

Can you freeze vegetarian chilli?

Yes, you can only do not add the coriander leaves. Cool the chilli fully before you add it to the container you want to save it to. Keep an eye and use up before 3 months. 

Isn't chilli supposed to be greasy and unhealthy?

In this vegetarian chilli, you are using Beans and vegetables. Both are a great source of protein and fibre respectively vegetarian chilli is a heart-healthy food. also, the amount of oil used is small. So this Chilli is not greasy at all.

Delicious Vegan Chilli is healthier as I have used very little oil and lots of veggies. Since it has beans in the curry the protein needs are also taken care of. The flavour is something we loved. The next time maybe we will pair it with pasta or quinoa.

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