Preparation time : 30 mins. | Serves 6 persons
This vegetarian chili recipe is prepared with black beans and corns while the spicy gravy is mainly prepared with tomatoes and vegetable stock. You can adjust the spices according to your taste, this vegetarian chili gives good taste if it is served with any kind of pasta.
1 tbsp olive oil
1 medium onion (chopped)
1 clove garlic (minced)
8 medium tomatoes (peeled and chopped)
½ cup vegetable stock
2 tbsp chili powder
1 tbsp cornmeal
Salt to taste
1 tsp cumin
2 tbsp ketchup
¼ tsp cayenne pepper
¼ tsp black pepper
1 cup canned black beans (rinsed and drained)
1 cup frozen corn
1 jalapeno pepper fresh (seeded and chopped)
½ cup cilantro, chopped
1. Take a non stick pan and sauté onion and garlic in olive oil for 5 mins.
2. Now add tomatoes, vegetable stock, chili powder, cornmeal, ketchup, salt, cumin and black pepper and simmer for 15 mins.
3. After that add beans, corns and 1 cup water and cook for further 15-20 mins until all the flavors blend well.
4. Remove the pan from heat when the sauce becomes thick, then pour the vegetarian chili in serving bowl and garnish with jalapeno and cilantro.
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