Mexican Vegetarian Chilli - A comforting one pot meal

I like to try various cuisines. Among all of them, my favorite is Mexican. Mexican cuisine is spicy and it closely relates to our comfort Indian food. Methods of cooking and ingredients used are almost similar. Mexican cuisine has rice and tortilla, just like we have rice and roti in India. Salsa is similar to chutney. This chili bowl resembles pav bhaji with loads of veggies and  beans in it. Moreover my family also loves Mexican food and hence it is always easy option for me. Now it has become our regular meal at home.

Vegetarian chili is a spicy Mexican stew which has loads of veggies and beans in it. It is a comforting and healthy one pot meal. The word “chili” to the dish is given because of various chilies used in it. The traditional chipotle (dried smoked jalapenos), anchos (similar to dried red chilies) and fresh jalapenos chilies are used. When so many varieties of chilies are used in dish, it can actually make dish spicy. To balance out the spiciness of the dish, tomatoes are used. Its tartness actually balances the spice very well in the dish.

Do try guys. It is hearty, filling, and easy to prepare. You can even make this chili the day before so you don’t have to fuss with it on game day. Just reheat it on the stove when you are ready. This vegetarian chili is very satisfying. It will fill you up all by itself. This hearty vegetables and beans chili makes a satisfying main dish

Chili can be served with toasted bread. But we like to have it with baked potato.

INGREDIENTS

• Chickpeas – 1 cup (boiled)
• Red kidney beans -1/2 cup (boiled)
• Green bell pepper, chopped - 1 medium
• Mushrooms, sliced - 1 cup
• Carrot, chopped - 2 medium
• Corn (Fresh/Frozen) - 1/2 cup
• Onion ,chopped - 1 medium
• Crushed tomatoes - 2&1/2 cups
• Garlic, minced - 4 cloves
• Green chilies, chopped - 2 nos
  
• Cilantro, chopped - 4 tbsp
• Bay leaf - 2 nos
• Cumin seeds -1 tsp
• Red chilly powder - 1 &1/2 tsp (adjust as per your taste, as Mexican seasoning also has chili in it)
• Cumin powder - 1 tsp
• Mexican Seasoning - 1 tsp (can be replaced with oregano)
• Salt to taste
• Black pepper powder - 1/2 tsp
• Olive oil - 1 tbsp

For Toppings

• Shredded Cheese
• Sour cream
  
• Chopped cilantro
• Lemon juice

Method

• Heat oil into a pot. Add cumin seeds and bay leaf. Saute for 30 seconds.
• Add chopped onion, chopped garlic and chopped green chilies. Stir well and cook till onion is soft. Add little salt at this stage. This helps onion to cook faster.
• Add in chopped veggies and sauté them for 5 to 6 minutes.
• Add chili powder, cumin powder and Mexican seasoning. Sauté for a minute.
• Then add crushed tomatoes. Let it cook on medium flame for 15 minutes.
• Add cooked beans and about 1 cup of water. Mix everything well and cover the pot.
• Reduce the flame to low and let the chili simmer for at least 35 minutes. This step will help chili to absorb all flavors of the herb and make it more delicious.
• The more you simmer the chili, tastier it will be.
• Serve the chili with a  splash of lime juice, chopped cilantro, cheese and sour cream

To Bake Potato

• Wash potatoes thoroughly under running water.
• Prick the potatoes using fork or knife to make deep holes, this will help the potatoes to cook from inside.
• Coat pricked potatoes with oil and salt.
• Preheat the oven to 180 deg Celsius.
• Place the potatoes on the baking tray and place them in the preheated oven. Bake it for 40 minutes, until potatoes are soft.