Chili is a Mexican dish, more famous in Texas, U.S.A. It is stew like in consistency and the original term “Chili Con Carne” means chili with meat whereas “Chili Sin Carne” emphasizes upon the chilli being cooked meatless accompanying vegetables. More about the Chili here.

Chili is our favorite and I love to make them at home. The variations one can make to the chili are enormous adding as many or as minimal vegetables one wants. In this version, I have added less vegetables since the beans make up for it. This is one of the Protein rich options for vegetarians and due to that, it fills one faster you can say chili I have added 3 types of beans and used Potatoes to replace meat in the dish. You can add Seitan or any other meat replacement protein like Tofu etc.

Method

1.Heat oil in a pan and cook the onions,garlic and potatoes for 5-6 min.

2.Add all the spices and cook further for another 3-4 min.

3. Then add the rest of the ingredients – beans, tomatos + paste, molasses,sugar along with 1 cup water/vegetable stock.

4.Gently simmer for about 10-15min and serve with sour cream/ chips – or if as a part of meal serve with spanish rice. I served it with Persian Styled Rice and it was simply yummy!

This is my entry to Valli’s event – Curry Mela.

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