Not the traditional rajma Masala this Vegan Vegetarian Chilli uses veggies too! Perfect one-pot meal to finish the pantry staples that you have been hoarding!
At night rinse and soak the beans, I have used 1 cup of dried beans. Remember the beans will swell up so use a big bowl and add more water.
In the morning add a teaspoon of salt in the bowl of beans and pressure cook for 4-5 whistles. Let the pressure drop naturally.
Remove the bowl from the cooker and drain and reserve the water. Run a ladle and mash some of the beans.
Meanwhile, chop the veggies.
Rinse the cooker and add oil, saute the bay leaf, onions, garlic, carrots, celery, potatoes, capsicum, say about 5 minutes.
Add the red chilli powder, dried oregano, cumin powder, black pepper and salt. Stir fry till the veggies are coated.
Now add the tomatoes diced, crushed or pureed and the boiled beans and the jalapeno.
Once the tomatoes boil add the reserved water/broth. Boil for 20-30 minutes on low flame.
Discard the bay leaf and get the chilli off the stovetop.
Now you can blend some of the chillies to get a nice thick chilli. I sued the immersion mixer if you plan to use your blender let the chilli cool down before you blend.
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.
Add the chopped coriander leaves and stir. I used lemon juice but you can add vinegar. Check for salt and the heat of the chilli. Adjust a per your taste.
Serve in individual bowls with rice with garnishes desired.
Notes
The other recommended garnishes are sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese. I did not use any.