As summer is in the full peak we have been enjoying it to the fullest. Recently we bought a new grill and having awesome dinners with friends on almost every weekend. When grilling comes to mind then vegetarian chilli is a must dish. I haven’t tasted one before until one day my husband prepared it. It tasted yummy and I loved it in the first bite. This recipe is adapted from Food Network and my husband added few of the Indian touches to the dish and hence I can proudly say this is an Indian version of Chilli.
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (optional)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon cumin powder
1 tablespoon garam masala
1 tablespoon coriander powder
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock or water
1/4 cup chopped fresh coriander leaves
1. In a large, heavy pot, heat the oil. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
2. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft for about 6 minutes.
3. Then add the chili powder, cumin, coriander, garam masala, salt and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
4. Remove from the heat and stir in coriander leaves. Adjust the seasoning, to taste.
5. Enjoy hot chilli either with tortillas chips, chapathi or by itself.