Ingredients and Method to make Vegetarian Chili with Pinto beans
2 medium yellow onions (cut fine)
2 large green bell pepper (capsicum) (remove seeds and cut into 1/2 inch pieces)
1 1/2 cup pinto beans dry (soaked overnight)
2 large tomatoes (cut fine)
1 tsp ground cumin
1 tsp ground coriander
1 tsp minced garlic
2 bay leaves
3/4 tsp paprika
1/2 tsp red chili powder (optional) (or according to taste)
1 tbsp oil
Soak dry pinto beans with plenty of water and a pinch of soda ( the soda is optional) overnight.
Rinse the soaked beans in fresh water and place in a large heavy bottomed pan with fresh water and simmer until cooked. Keep aside
Alternatively pressure cook the soaked beans with fresh water until soft but not mushy. Keep aside.
In a heavy bottomed pan, heat oil add onions and saute until transparent.
Add tomatoes and saute until tomatoes are soft and mushy.
Add dry powders, bay leaves and stir for a few seconds.
Add green bell pepper and water as required and cook until bell peppers are half cooked.
To this add the cooked pinto beans , water as required and simmer the entire mixture together with salt to taste for about fifteen to twenty minutes.
Served hot with cornbread to make a complete meal.
Notes:
You can use equal quantities of red kidney beans (rajma) instead of pinto beans and proceed with the rest of the recipe in the same manner.
