I learned to cook this recipe when we came to United States. A mexican friend of mine had cooked this dish when I had gone to her place. I loved the taste and learned how to make it. Ever since, I cook this dish in every ten days and is one of the favourite dish of my husband. It is a simple dish, easy to make and full of proteins.

Duration 1 1/ 2  to 2 hours

Serves 3

ingredients

  • Kidney beans 1/ 3 cup, rinsed and drained
  • Pinto beans 2/ 3 cup, rinsed and drained
  • Black beans 2/ 3 cup, rinsed and drained
  • Oil 1 tsp
  • Mushroom (optional) 3 to 4 pieces chopped
  • Cinnamon stick 1
  • Powdered clove 1/ 4 tsp
  • Pepper as per taste
  • Corn 1/ 2 cup
  • Celery 1 bunch chopped
  • Onion 1 cup chopped
  • Ginger garlic paste 1 tsp
  • Bell pepper yellow 1 small chopped
  • Green bell pepper 1 small chopped
  • Bay leaf 1 small
  • Vegetable broth 1/ 2 cup
  • Zucchini 1 small piece chopped
  • Carrot 1 medium chopped
  • tomatoes purée 1/ 2 cup
  • Peas 1/ 4 (optional)
  • Salt as per taste
  • Water 2  to 3 cups
  • Curry powder 1/ 4 tsp
  • Cilantro as per taste
  • Cumin powder 1/ 4 tsp
  • Red pepper powder (optional) 1/ 4 tsp
  • Hot tomato sauce (optional) 1/ 4 cup
  • Soya nuggets (optional) 1/ 4 cup. Boil Soya nuggets  properly and squeeze water from them before adding to the dish.
  • cheese or tofu (optional)
  • Sugar 1 tsp (optional)

Preparation

  • Soak all the three beans (black beans, Pinto beans and Kidney beans) overnight.
  • Next day pressure cook them. Add little salt and water and pressure cook.
  • Heat oil in a pan.
  • When the oil gets hot, add cinnamon stick and bay leaf.
  • Add clove powder after a minute. Mix well.
  • Add chopped onions. Cook for 2 minutes.
  • Add ginger garlic paste and pepper. You can add salt. This will help in speeding up the process.
  • Cook for 2 minutes.
  • Add all the vegetables (mushrooms, carrot, bell pepper, peas, soya nuggets, zucchini and celery).
  • Mix well. Do not add water.
  • Keep stirring, otherwise the vegetables will burn.
  • Cook for 2 minutes.
  • Add sugar (optional) and mix well. If you do not wish to add sugar, then skip this step.
  • Now add the tomato purée. Mix well
  • Now add the pressure cooked beans with the water in the cooker.
  • Mix well.
  • Pour the vegetable broth.
  • Add cilantro, curry powder, red pepper powder and cumin powder. Mix well.
  • Pour hot tomato sauce and mix well. Keep stirring.
  • Check the salt consistency.
  • Cook for 5 minutes. Switch off the gas once you get the desired level of curry.
  • Serve hot.

Tips

  1. If you want to cook it in a slow cooker, then add all the ingredients and let it cook for 7 to eight hours on low heat.
  2. If you do not have all the three types of beans, then you can also cook with other beans.
  3. You can increase or decrease the level of spice in the dish.

Vegetarian Chili