Rajma Vegetarian Chili Recipes

Steps:

• In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes.
• Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
• Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.
• Stir in the lemon juice and cilantro.

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

Steps:

• In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. Stir in the lemon juice and cilantro.

Steps:

• Wash the kidney beans well and soak in water overnight.
• Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
• Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
• Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
• Heat ghee in a large saucepan over medium-high heat.
• Add the chopped onions and saute until golden brown.
• Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
• Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
• Pour 3 cups of water and add the crushed beans.
• Mix well and bring to a boil, twice.
• Serve hot over steamed rice, chappatis, or whole-wheat tortillas.