Chilli is a Mexican dish, more famous in Texas, U.S.A. It is stew like in consistancy and the original term "Chilli Con Carne" means chilli with meat whereas "Chilli Sin Carne" emphasizes upon the chilli being cooked meatless accompanying vegetables. More about the Chilli here.
Chilli is our favourite and I love to make them at home. The variations one can make to the chilli are enormous adding as many or as minimal vegetables one wants. In this version, I have added less vegetables since the beans make up for it. This is one of the Protein rich options for vegetarians and due to that, it fills one faster you can say chilli :) I have added 3 types of beans and used Potatoes to replace meat in the dish. You can add Seitan or any other meat replacement protein like Tofu etc.
Ingredients
1/4 cup Black beans ( presoaked and cooked till soft )
1/4 cup kidney beans( presoaked and cooked till soft )
1/4 cup chickpeas ( presoaked and cooked till soft )
1 onion, chopped
1 large potato ,cubed
1 tbsp ground cumin-coriander powder
1 tsp cinnamon powder
1 tsp chilli powder
1-2 tbsp chipotle peppers, chopped ( as per taste)
2-3 cloves, minced
1 tsp molasses (optional)
1 can diced/crushed tomatoes ( or you can blanch the tomatoes, peel the skin and chop them and use in this recipe)
1 tbsp tomato paste (optional)
1 tbsp sugar
salt to taste
Method
1.Heat oil in a pan and cook the onions,garlic and potatoes for 5-6 min.
2.Add all the spices and cook further for another 3-4 min.
3. Then add the rest of the ingredients - beans, tomatos + paste, molasses,sugar along with 1 cup water/vegetable stock.
4.Gently simmer for about 10-15min and serve with sour cream/ chips - or if as a part of meal serve with spanish rice. I served it with Persian Styled Rice and it was simply yummy!
This is my entry to Valli's event - Curry Mela.
