MEXICAN VEG CHILI, how to make Mexican Veg Chili

Mexican Chili is a spicy stew or broth, thick, with different kinds of beans, and mostly it is made with meat. But here, it has been substituted with veggies, and this recipe comes to you from my daughter's kitchen, of course...
This has to be thick, we have to be careful in not adding too much water, it should not resemble a soup, it should be really really thick.
Please check my Glossary for any unknown terms
Look here for my other International recipes

Ingredients

Low sodium Cannelini beans - 1 can

Low sodium Pinto beans - 1 can

Low sodium kidney beans - 1 can 

Onions - 4, chopped

Diced tomatoes - 2 cans or fresh tomatoes - 6-8

Crushed tomatoes - 1 can, or 4 tomatoes grated

Garlic - 6 pods, chopped

Red bell pepper - 1, chopped

Green bell pepper - 1, chopped

Quinoa - 1/2 cup Vegetable broth or water - enough to cover the veggies

Chilli powder - 1 tbsp

Jeera / cumin powder - 2 tbsps

Coriander powder - 2 tbsps

Dried parsley - 1 tbsp

Dried basil - 1 tbsp

Dried Oregano - 1 tbsp

Fresh  green  chillies - 3-4 , chopped

Salt to taste

Recipe Cuisine: International/Mexican; Category: Lunch / Dinner

Prep time: 10 mts; Cooking time: If it is in the slow-cooker, it will take 4-5 hours; If it is in a pan, then 30-45 mts  of slow cooking

Serves 6

I have used these 3 kinds of Canned beans, which are low in sodium. You can soak any three kinds of beans over night and have them half-cooked in a pressure cooker

You can see Pinto, Cannelini and Kidney beans

We get such cartons in the US , but instead of these, we can use tomato puree (store bought ) and fresh tomatoes diced ( here , in India)

Along with the beans, tomato puree and diced tomatoes put in the slow cooker. If we are cooking in a pan, then keep the flames on the lowest, and add them one by one.

Now, the chopped onions and garlic

Chopped bell peppers, red and green

1/2 cup quinoa added, this helps to give a good body to the stew

Now, the chilli, cumin and coriander powders and also the above mentioned dried herbs added

This is the vegetable broth, I have added

Add enough to cover the beans and veggies.

Salt to taste added

Fresh chopped chillies added

Cover the lid, and set on low for 6-8 hours.

Done now!

Serve with corn bread or any kind of bread.

This post first appeared in www.malpatskitchen.com

Notes

* Instead of quinoa, in case you don't have it, add any millet or brown rice.

* Instead of store bought vegetable broth, we ourselves can make the broth at home too. Just boil whatever veggies you have at home, remove the veggies, and you have the veggie broth.

*This is a satiating one-pot meal. Loaded with nutrition, and if made in the slow cooker, it becomes so easy, no need to stand near by to stir.

Categories: Family contributions, Healthy Cooking, International cuisine, Soups- Sandwiches-Salads