Vegetarian Three Bean Chili

Veg Three Bean Chili With Brown Rice

Chili is a spicy stew contain meat and chilies. Chili recipe vary depending on the meat used and may contain beans, tomatoes and flavored with garlic and ground cumin. We can also make vegetarian chili recipe by using beans, tomato, onion and chilies. I had chicken chili in a Mexican restaurant which is spicy, tangy and tasty. Recently I came across meat bean chili in a food magazine and want to give it a try as beans are healthy, but in vegetarian version. 

All dry beans will have almost same nutritional benefits. They contain proteins, vitamins, carbohydrates, minerals and are low in fat.  

In chili recipe spicy chilies will be used. If you can't handle the spiciness replace them with bell peppers. Lemon juice will enhance the taste, add as much as you like. Sour cream will be  used as topping, but I am using avocado as it is good for health and will have good fat. Try to ground cumin fresh.

Ingredients

• Kidney bean/Rajma - 1/2 cup
• White bean - 1/2 cup
• Garbanzo/Kabuli Chana - 1/2 cup
• Sweet corn  - 1 cup
• Large Tomatoes - 3
• Onion - 1, chopped
• Jalapeno chili - 1                                                               Any spicy chilies - 2
• Habanero chili - 1/2                    OR Replace these chilies   Green Bell pepper - 1, small
• Chile De Arbol - 1                                    with                    Red Bell pepper - 1, small
• Celery sticks - 2
• Zucchini - 1
• Garlic Cloves - 3, chopped
• Salt to taste
• Red Chili powder or Paprika - 2 tsp 
• Cumin powder - 2 tsp, Ground it fresh
• Veg Broth - 2 cup
• Dry Oregano - 1 tsp (optional)
• Olive oil - 1 tbsp
• Coriander leaves - 1/4 cup, chopped
• Green onion for garnishing
• Avocado - 1 (We can use sour cream instead of avocado) 
• Lemon - 1

* Adjust Spices to taste.

Preparations

• Wash all the three beans and soak them over night and cook them in a pot with plenty of water for 4 hours on medium heat, stirring in between and adding more water if require or cook them in a pressure cooker for 5 whistles.
• While cooking add salt.
• Chop onion, tomatoes, deseed chilies and chop.
• Add oil to a large pan and add garlic, onion and cook till onion turn brown.
• Add tomatoes, chilies, celery, zucchini and cook till tomatoes turn tender.
• Add veg broth, cumin powder, red chili powder, oregano and let broth come to boil.
• Add cooked beans and cook for 20 minutes or until slightly thick, stirring occasionally.
• Adjust salt, sprinkle coriander leaves. Mix.

Serving Idea

• Garnish with spring onions, place a scoop of avocado, sprinkle lemon juice and serve with brown rice or tortilla or any Indian bread.

Note

• Canned beans and tomatoes can be used.
• If you add more water while cooking beans, then no need to add broth.