Vegetarian Chili

 

Ingredients

• Olive oil – 2 tbsp 

• Hot green chilies, seeded and minced – 2 

• Yellow asafoetida powder – 1/4 tsp

• Diced green peppers – 1/2 cup  

• Diced celery – 1/2 cup  

• Cooked corn pieces – 1/2 cup  

• Tomatoes, blanched, peeled and chopped – 3 cups  

• Tomato paste – 3/4 cup  

• Cooked kidney beans (reserve the bean liquid separately) – 3 cups  

• Crumbled curd cheese or frozen tofu that's been thawed and crumbled, or chunks of fried tempe – 1 cup  

• Ground cumin – 1 tsp 

• Salt – 1 1/2 tsp 

• Freshly ground black pepper – 1/4 tsp 

• Cayenne pepper, or to taste – 1 tsp 

• Brown sugar – 1 tbsp 

• Chopped fresh parsley – 2 tbsp 

 

Preparation

1. Heat the oil in a heavy 3-litre/quart saucepan over moderate heat. When the oil is hot, add the minced green chili and saute for 1 minute. Add the asafoetida powder and saute momentarily. Add the diced peppers and celery. Saute, stirring occasionally, for 5 minutes or until the vegetables soften.

2. Add the cooked corn and the chopped tomato and cook, stirring occasionally, for another 10 minutes. Add all the remaining ingredients and simmer for 20 minutes, stirring occasionally. If the chili is too thick, add some reserved bean liquid. Serve hot.

 

By Kurma

 

Source: www.kurma.net