Rajma (Vegetarian Chili)

Name: Rajma (Vegetarian Chili)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
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

(2)

Recipe by Sharon123

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

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.
Stir in the lemon juice and cilantro.

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