Friday

Vegeterian Bean Soup/Bean Chili Indianized and No meat!!!







Hello Sweet pies!!! I bring to you a warm and spicy soup/chili recipe today. Chili for most Americans means meat, beans and spicy. This is my version of Indianizing the classic American dish to blend with our mixed food habits. Its spicy, and has beans but sadly no meat. Feel free to chop some bean patties or burger patties and add to the soup if you like.

I cooked this soup over stove top, but feel free to use your crock pots and slow cookers. The longer it cooks the better it tastes.


 You will need;
3-4 small 8 oz Cans of assorted beans
* I used corn, black beans, kidney beans, chick peas and Southwest blend of beans.
1 tbspn Oil
1 Can of Crushed Tomatoes
1 Big onion diced
1 Stem of celery diced
1 Tspn Garam masala powder
1 tsp Red chilli powder 
2-3 cloves of garlic chopped
1 inch piece Ginger,chopped
Lemon Pepper Spice Mix- as per taste-- Optional
* *Lemon pepper is a mix of dry lemon, onion/garlic, black pepper and mix of celery salt
Salt to taste 

In a wok, take the oil, heat over medium heat,add the ginger and the garlic, add the onions, celery and dash of salt. Let the mixture cook for 2 minutes, then add the tomatoes and cook till the onion and tomato gets mashed well.

Add canned beans. Adjust the amount of water. I added water till 2 inches above the mixture, adjust the salt. Add in the red chili powder, spice blends and the garam masala. 

Cover with the lid and reduce for good 30-45 min over low to medium heat. Thin it out or enjoy it thick. Top it with some sour cream, tortilla chips or some cheese; the bean soup/veggie chili is sure to impress all.


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