Vegetarian Chili

Chili is a spicy stew usually made using pepper and meat. Chili with meat is usually known as 'Chili Con Carne' and the vegetarian one is 'Chili Sin Carne'. I first tasted the vegetarian chili in Denver, Colarado, last winter, when I went for my first ski class. During the lunch break, I had a piping hot vegetarian chili, in a bread bowl. It was almost freezing on the top of the mountains and I enjoyed my piping hot chili. I simply loved it. A few days back I was reading an issue of Reader's Digest and came across a black bean chili recipe. Instantaneously it stuck me that I should make my own vegetarian chili. Finally, today I made my own version of chili and it was super yummy. I did not have black beans at home so used black eye beans and white kidney beans, you can use the beans you have at home.

Ingredients:
Black eye beans - 3/4 cup
White kidney beans - 1/2 cup
Corn kernel - 1/4 cup
Tomato - 1 large
Onion - 1 small, diced
Green Pepper/Capsicum - 1 medium sized, diced
Red Pepper - 1 small, diced
Carrot - 1 medium sized, peeled and diced
Celery - 1 stalk, diced
Garlic - 2 cloves, finely chopped
Chilli powder - 1 tsp
Dried Basil - 1 tsp
Dried Oregano - 1/4 tsp
Oil - 1 tbsp
Salt - As per taste

Method of Preparation:
1. Soak both the beans in water overnight or for a minimum of 4 hours in warm water. If you are running short on time, you can use the canned beans instead or add hot water to the beans in a microwave safe bowl and microwave for 3-5 minutes or just until the beans hydrate and float to the top of the bowl.
2. Make a plus sign on the tomato and place it in a pot of boiling water for a minute or so. Take out the tomato using a slotted spoon and add it to a bowl of cold water. Once tomato cools down, remove the skin and discard it. Finely chop the blanched tomato.
3. Heat oil in a pressure cooker and add the chopped onions, garlic, carrot, celery, green pepper, red pepper and mix well on high heat for 4-5 minutes.
4. Add the diced tomato pieces, chilli powder, corn kernels, salt and mix well. Cook for 3-4 minutes.
5. Add the dried basil and oregano, mix well.
6. Add 3-4 cups of water, mix well, adjust the salt and pressure cook for 3-4 whistles or till the beans become soft.
7. After the pressure is released, mash a part of the beans with a masher. Do not mash the whole thing, we just want the chili to be a little thick. Place the cooker on heat and let it simmer for 3-4 minutes.
8. Serve the piping hot chili in a bread bowl or in a soup bowl and you can even top it with a little cheese.

Beans Talimpu

Fresh tender beans talimpu with hot rice is a perfect combination. There are a lot of ways in which beans talimpu can be made. Today I made using roasted chana dal/putnala pappu, the same way my mom makes at home.

Ingredients:

Beans - 1 pound (appx 1/2 kilo) (chopped and steamed)

Onions - 1 medium sized, roughly chopped

Shredded coconut - 2 tbsp(preferably fresh)

Grind to Powder:

Roasted Chana Dal/Putnala Pappu - 1/2 cup

Chilli Powder - 1 tbsp

Garlic - 1, roughly chopped

Salt - 1/2 tsp

For the Tempering:

Oil - 2 tbsp

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/4 tsp

Urad dal - 1/2 tsp

Curry leaves - 4-5

Method of Preparation:

1. Heat oil in a pan and mustard seeds, cumin seeds, urad dal, curry leaves. Once the seeds splutter add the onions and fry till the onions become translucent.

2. Add the steamed beans and some salt. Cook for 5 minutes

3. Add the shredded coconut and the roasted chana dal powder, mix well, adjust the salt and cook for 5 more minutes.

4. Serve the beans talimpu with warm rice or rotis.