chili with indian spices

one more final to go until spring break. i cannot wait to be done!

but i hate leaving y’all hanging while i work away at my exams and papers, so i wanted to share this delicious chili with you. it’s really delightfully spicy, and super hearty and satisfying without being heavy. i’m going to go eat a bowl of it right now. and think about all the fun weekends we have planned after i finish this last final!

one year ago: lentil loaf
two years ago: minestrone soup
three years ago: pesto pizza

chili with indian spices

yields 8 servings
borrowed from daily garnish

  • 2T olive oil
  • 1 onion, diced
  • 4 celery stalks, diced
  • 2lbs potatoes, cubed (i used red potatoes)
  • 4c vegetable broth
  • 1 x 15 oz can diced tomatoes
  • 1 x 15 oz can garbanzo beans, rinsed and drained
  • 1 x 15 oz can red kidney beans, rinsed and drained
  • 1 jalapeno, seeded and diced
  • 3T curry powder
  • 1T chili powder
  • 1t ground turmeric
  • 1/2t garam masala
  • 1½t salt
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  1. pour the olive oil into a large pot or dutch oven
  2. when the olive oil is hot, sauté the onions and celery until onions are translucent
  3. add the potatoes and allow to sauté for approx 5 minutes, or until browning
  4. pour in the vegetable broth (as i’ve mentioned before, we love the rapunzel vegan bullion cubes), diced tomatoes, garbanzos, kidney beans, jalapeño, curry powder, chili powder, turmeric, gram masala, and salt (aka all the rest of the ingredients)
  5. allow the mixture to come to a boil stirring often so nothing sticks to the bottom of the pan
  6. after the potatoes are soft, you can eat this, but it’s better if you let it simmer a little longer. we’re generally in a rush and eat it right away, with some naan bread and avocado on the side.

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