This bowl of chili helps take some of those sinus issues away. A whole lot of flavor and spice and warm comfort of the lentils and kidney beans. With corn, celery, tomatoes and my own taco spice blend. Make this bowl for sure. Kidney beans work their magic and the Lentils make it hearty and filling enough without being too bean heavy. You know what I mean 🙂
Most of my thick Indian Dahl stews (there are so many of them!) can be converted to chili bowls. Sprinkle some taco spice on any of them, and serve up with a dollop of vegan sour cream, pickled jalapenos, crackers and chips and the lot.
Other chili bowls on the blog or Stews that can be made Chili style
Black eyed Pea Pumpkin chard Chili
Kidney Bean Curry
Black Gram and Kidney Bean Soup – Dal makhani
Black eyed Pea Mung Bean Stew
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- 1/2 cup dry Lentils brown lentils or 1 cup cooked
- 1 cup Kidney beans cooked or canned
- 2 tsp oil
- 1/2 red onion chopped
- 1 green chili chopped (Serrano or Bird's eye or Jalapeno, to taste)
- 2 to 3 cloves of garlic chopped
- 2 medium tomatoes chopped
- 1/2 tsp chipotle pepper powder
- 2 to 3 tsp taco spice blend recipe below
- 1/2 red bell pepper chopped
- 1/4 cup chopped celery
- 2 cups water less or more to consistency preferred , use 1.5 cups if using cooked lentils
- 3/4 tsp salt or to taste
- 1/2 cup fresh or frozen corn
- Pickled jalapeno cilantro, lemon juice, sour cream/yogurt, guacamole, tortilla strips for garnish.
Soak the lentils in hot water for half an hour. Drain and keep ready.
In a large pan, add oil, and heat on medium. Add the onion and cook until translucent. 4 minutes.
Add in the green chili pepper and garlic and cook for 2 minutes.
Add the tomatoes, chipotle pepper, taco spice and cook until tomatoes are saucy. 5 minutes.
Add the bell pepper, celery, mix and cook for a minute.
Add the drained lentils and kidney beans, salt and water and mix well. Cover and cook for 20 minutes.
Stir, taste and adjust salt and spice, and water if needed. Reduce heat to low-medium and cover and cook for another 20 minutes or until the lentils and kidney beans are very tender. (If using cooked lentils, simmer for 5 minutes.)
Cook uncovered to thicken the chili or add water if too thick.
Mix in the corn and 1/2 tsp lemon juice. Sprinkle a bit more taco spice blend if you like. I did.
Serve hot, topped with some of vegan sour cream, cashew cream or yogurt, pickled jalapenos, chopped onion, a bunch of cilantro, non dairy cheddar, salsa, sliced avocado and anything and everything. To make this Indian, add garam masala instead of taco spice.
Mix 1 Tbsp cayenne pepper, 1 tsp garlic granules, 1/2 tsp onion powder, 2 tsp cumin powder, 1 to 2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp coriander powder, 1/4 tsp black pepper. Mix and Store in an airtight container.
Instant Pot/Pressure Cooker:
Wash the lentils, drain and set aside. no need to soak.
Follow steps 2 to 5 in Saute mode.
Add lentils, kidney beans, salt, corn and 1 cup water. Cook on Manual hi pressure for 7 to 9 minutes. Let the pressure release naturally. Taste and adjust.
Garnish and serve.
Nutritional values based on one serving