2cupsboiled black beans/ rajma / other beans / canned beans
1cuptomato salsa/ puree / crushed tomatoes
2teaspoonroasted cumin/jeera powder
3-4clovesgarlic sliced/ grated
4-5cupsvegetable broth/ water or more as needed
2fistful of chopped coriander with tender stems
Salt and pepper to taste
In a large pot heat the oil
Add in garlic , sautee until brown .
Add in onions and rest of the vegetables except tomatoes
Sautee for a minute
Add in the spices .
Add in tomatoes , vegetable broth . Bring it to a simmer. Add in salsa/ tomato puree , beans , salt pepper and let it cook on low for 20-30 minutes , stirring occasionally . Add more broth/ water to adjust the desired consistency.
Taste test and adjust the spices if needed. Add in the coriander and cook for 2 more minutes. Switch off the flame and enjoy it piping hot on its own or with toppings and combinations mentioned above.
Chili is supposed to be thick and will thicken more after cooling . Adjust liquid according to your preference. Use 2-3 cups of total assorted veggies – other veggies suggestions – sweet corn, celery , pumpkin, squashes. Increase or decrease the amount of beans – I have used total 2 cups of cooked black beans Other beans suggestions- rajma, garbanzo , white beans , black eye peas , pinto beans Make ahead of time and storing tips mentioned above. Combinations and toppings suggestions mentioned above.
Vegetarian Chili https://www.carveyourcraving.com/vegan-beetroot-chili-one-pot-meal/