Throughout my entire life, I’ve always been a fan of Mexican food. And since I now consider myself to be semi-vegetarian, I decided to make this flavor-rich spicy vegetarian chili.
Vegetarian Chili Ingredients
270 gm kidney beans
3 tbsp oil (I used grapeseed oil)
2 green chilies (I used more I think as I love spice!)
2 to 3 sticks of celery, cut into tiny pieces
1 green bell pepper, diced
1 red bell pepper, diced
540 gm (2 cups) tomatoes, blended into a puree
1 tsp brown sugar (I skipped the sugar)
175 gm (1/2 cup) corn, cooked
1 tsp cumin powder
freshly ground black pepper
¾ tsp red chili powder or to taste (I used chili flakes instead)
2 tsp dried parsley or 2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp thyme
2 tsp salt or to taste
200 gm (1 cup) crumbled fresh cheese (paneer cheese) (I used feta cheese)
In a saucepan or a wok, heat the oil. Put in the chilies and celery sticks and stir fry for a few seconds. Add the chopped bell peppers and cook for a few more minutes until the pepper turn soft.
Put in the ground tomatoes (I just diced the tomatoes instead of blending them) and cook for about 4 to 5 minutes until the oil separates. Stir in the sugar to balance the tart flavor of the tomatoes. Add the corn, all the spices and the rest of the ingredients. Cook until the tomato is dry and all the water is absorbed.
Stir in the kidney beans (I used canned beans) along with the reserved water and simmer for 15 to 20 minutes.
Stir in the paneer (or feta cheese in my case), mix well and cook for a couple of more minutes. Serve hot or at room temperature with plain steamed rice or bread of your choice.
Serves 4 to 6
For another delicious recipe click here.