Rajma (Vegetarian Chili)

A nice Indian take on chili. Recipe courtesy Padma Lakshmi Show on Foodnetwork: Melting Pot, Episode: Padma's Passport--My Mother's Kitchen

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 1  cup  minced onion
• 1  green bell pepper, diced
• 2  garlic cloves, minced
• 4  firm ripe tomatoes, cut into 1 inch pieces
• 2  teaspoons  minced gingerroot (or 1 teaspoon ground ginger)
• 1  teaspoon cumin seed
• 1  teaspoon garam masala
• 1⁄2 teaspoon lemon pepper
•  kidney bean, drained (19 ounce can, or dry beans cooked till soft)
•  salt & freshly ground black pepper, to taste
• 1⁄2 lemon, juiced, to taste
• 3  tablespoons  minced fresh cilantro

Directions

1. In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes.
2. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
3. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.
4. Stir in the lemon juice and cilantro.