Its getting colder and so my appetite for soup/stews has begun to increase. Chili fits the equation perfectly. It usually is non-vegetarian; however can easily be 'veganised'.
Chili is basically a mixture of vegetables,beans, meats and spices stewed together for a long time. Longer you simmer chili, better it tastes! I would hardly call this as a recipe as this changes from person to person. Feel free to adjust according to your taste with veggies and beans of your choice!
2 cups kidney beans (soaked overnight in plenty of water)
1 onion, coarsely chopped
1 jalapeno pepper,seeded and minced
1/2 carrot, cubed into bite size pieces
1 cup diced bell peppers (use different colours if available, go with green if using only 1 colour )
1 tb spoon canola oil
1 tb spoon chopped garlic
1 cup chopped tomatoes (or use 1 14.5 oz can of no salt added diced tomatoes)
2 cups vegetable stock/water
salt and pepper to taste
2 tb spoon chili powder ( I use McCormick, different brands taste different so use according to taste)
Cook kidney beans in pressure cooker with plenty of water with just 1 whistle (the rest of the cooking will be completed while its simmering with spices and veggies). Heat a pot on medium high heat and add oil. Add chopped onion and garlic and sauté until translucent.Add carrots,season with salt,pepper and 1 tb spoon chili powder. Add 1/2 cup stock/water and let the mixture come to boil.Add chopped tomatoes,beans (with their cooking liquid) and remaining 1 and 1/2 cups stock/water and again bring mixture to boil. Switch heat to medium, add remaining 1 tb spoon chili powder (add more or less according to taste) ,cover pot with lid and let it simmer for at-least 20 minutes stirring in between.
Serve with your choice of topping. Some options would be sour cream,cheddar cheese,chopped avocado,chopped cilantro or guacamole! Serve and eat hot.
Note: To cook beans, I usually take 2:1 ratio for water to beans. Basically beans should be completely covered in water to cook!