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Bean and Lentil Chili PDF Print E-mail
Ingredients (use vegan versions):
  • 1/2 cup dried brown lentils
  • 1 tablespoon olive oil
  • 1 large sweet onion (but yellow is okay, too)
  • 1 large red bell pepper
  • 2 cloves crushed garlic
  • 2 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt (more or less)
  • 1 teaspoon vegan brown sugar (or other sweetener)
  • 2 15 oz cans dark red kidney beans (well rinsed)
  • 1 15 oz can chopped tomatoes
Directions:

Cook the lentils in plenty of water. (appx 40 min) Dice the vegetables and saute with olive oil in a large pot for 10 minutes. Add garlic and saute for 2 more minutes. Add the tomatoes, kidney beans, lentils, and seasonings. Simmer for 30 minutes.

Serves: about 4

Preparation time: 30 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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