1. Two cans (15 ounces each) black beans, rinsed and drained
2. One can (15 ounces) pinto beans, rinsed and drained
3. One large onion chopped
4. Two large tomatoes chopped
5. Lime juice to taste if needed
6. Two tbsp chili powder or to taste
7. Two tsp cumin powder
8. One tsp paprika powder
9. One tsp oregano (optional)
10. One tbsp garlic powder or 6-8 garlic cloves minced
11. One tsp oil
12. Salt to taste
13. Two medium carrots chopped
14. Two ribs celery chopped
15. One large bell pepper chopped or 4-5 cups of preferably pre-washed kale or both
16. Two cups vegetable broth or water
17. One bay leaf
18. Chopped cilantro to garnish (optional)
Heat oil in a pan. Add onions and fry till translucent. Add garlic, fry for 3-4 minutes on medium heat and then add the spices and all the vegetables. Add salt and vegetable broth or water. I like to pressure cook in a pressure cooker but if you don’t have one, cover and cook till vegetables are tender. If using a pressure cooker tomatoes can be added at this time else add them when vegetables are done. Now add all the beans and lime juice to taste. Use a potato masher to mash the chili till it becomes thick in consistency. Garnish with cilantro or celery and serve hot. Enjoy!
Vegetarian chili can be stored in the refrigerator for upto a week.
Add some Tabasco sauce for more flavor.
If you like it extra hot feel free to add habanero sauce but go slow on it as just a drop of it is extremely hot to handle.
1. Two ripe avocadoes deseeded
2. Two garlic cloves or two tsp garlic powder
3. One green chilli or to taste (optional)
4. One cup cilantro
5. Lime juice to taste
6. Salt to taste
Scoop out the avocado flesh and discard peel. Mix all ingredients and pulse everything together in a food processor. Serve with tortilla chips.
1. Two cans chickpeas or garbanzo beans (alternatively one can use chickpeas which have been soaked overnight)
2. Two tsp oil
3. Two medium onions chopped
4. Two-three medium tomatoes chopped
5. 1/2 inch ginger chopped
6. Five-six garlic cloves chopped (2tsp garlic powder can also be used)
7. One bunch spinach washed (frozen spinach can also be used)
8. One bunch mustard greens washed (frozen mustard greens can also be used)
9. Two tbsp or to taste chana masala
10. Salt to taste
11. Three-four tsp sugar or to taste
Heat oil in a pan. Fry onions and ginger till translucent. Add garlic and tomatoes and fry till tender. Add chana masala, spinach, mustard greens, salt and sugar. Cook for about 10 mins. Then with a hand mixer pulse everything to a fine paste. Now mix in chickpeas. If using canned, wash well before mixing and discard the liquid. Check for seasoning. If needed add more. Pressure cook for one whistle. This step can be skipped also. Serve hot. This dish can be enjoyed with rice, quinoa, couscous or any kind of bread.
Green chilli pickle
1. 14oz green chillies washed, dried so that no water remains and slit
2. Two tsp turmeric powder
3. Two tsp mustard seeds crushed in a food processor
4. Salt to taste
5. One tbsp mustard oil
Combine all ingredients in a bowl. Make sure there is no water anywhere. Keep in a jar. Can be had immediately or after 2-3 days. For better results try putting it in the sun for a day or two.
Moong dal quinoa khichadi
1. 1 cup pre-washed quinoa
2. 1/2 cup split moong dal washed
3. 4 cups water
4. Salt to taste
5. One tbsp ginger chopped
6. Greens chilies to taste (optional)
7. 1/2 tbsp clarified butter (ghee)
8. 1/2 tsp asafoetida
9. 1 tsp cumin seeds
10. 2 tsp turmeric powder
11. One big tomato chopped
12. Couple springs of cilantro chopped
13. Lime juice to taste
In a deep vessel put moong dal, quinoa and water to cook on medium heat. Add salt and ginger. Moong dal foams so take out the foam with a spoon. Let cook partly covered for about 30mins or till done. Don’t cover fully. Also don’t cook in a pressure cooker. Meanwhile in a separate pan heat ghee. Add asafoetida, cumin seeds, turmeric powder and green chilies. Cook for a minute. Then add tomatoes and salt and cook till tomatoes are tender. Once the dal and quinoa have cooked properly add the tomato mixture, mix, add lime juice, garnish with cilantro and serve.
1. Two cups cooked rice
2. One tbsp tamarind paste
3. Two tsps oil
4. One tsp mustard seeds
5. Pinch of asafoetida
6. 4 tbsp roasted peanuts
7. One tbsp split chana dal
8. One tbsp split urad dal
9. Handful of curry leaves
10. Some split cashews
11. 5-6 whole red chilies or to taste
12. 2 tsp turmeric powder
13. Salt to taste
Soak urad and chana dal in water for about 1 hour. Now heat oil in a wok/pan. Add asafoetida, mustard seeds, whole red chilies, cashews, curry leaves and both dals. Fry till mustard seeds splutter. Now add turmeric powder, rice, salt and mix in tamarind paste. Mix everything properly on medium heat. Sprinkle roasted peanuts and serve hot.
1. 7-8 big ripe tomatoes, washed and chopped
2. One medium onion chopped
3. Two garlic cloves chopped
4. 1/2 cup cilantro washed
5. 1-2 jalapeños deseeded and chopped
6. Salt to taste
7. Sugar to taste (optional)
8. Lime juice to taste
9. 1/2 cup spaghetti sauce (optional)
Blend everything together in a food processor. Store in an airtight bottle in the refrigerator. If adding spaghetti sauce, this will have a shelf life of a month. Else try finish in a week.
For a healthier version add parsley too and skip spaghetti sauce. Spaghetti sauce, however, gives a nice red color to it.