| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 424 | 13g | 2g | 70g |
| sugars | fibre | protein | salt |
| 13g | 15g | 18g | 0.33g |
There is something profoundly nostalgic about sitting down to a steaming bowl of my Vegetarian Velvet Bean Chili. This hearty dish is a celebration of my Gujarati roots in the symphony of spices, while the abundance of fresh vegetables maintains the signature vibrancy of West Coast’s eating style. When I’m thousands of miles away from my birthplace, this chili brings me closer to home.
A Tale of Two Worlds in a Pot
The Vegetarian Velvet Bean Chili holds a symbolic truth of my life, marrying two seemingly disparate culinary cultures in a single bowl. I was inspired by my mother’s traditional Gujarati recipes, known for their subtle complexities – a whisper of heat, a hint of sour, the soothing sweetness. For added whirl, I incorporated a healthy Californian twist revolving around the idea of fresh, sustainably sourced ingredients, and the emphasis on plant-based foods.
Dual Delight of Fusion and Health
This chili recipe is equally rewarding on the health front, making it a win-win! The power-packed velvet beans are an excellent source of protein. They’re poised perfectly with carrots and bell peppers, lauded for their antioxidant powers. And as for the spices besides lending an enticing aroma and irresistible taste, they come with a number of wellness benefits. For instance, cumin aids digestion, and paprika reduces inflammation. I love pairing my Vegetarian Velvet Bean Chili with a cornbread or a tangy cilantro-lime slaw, an ideal contrast in texture and taste.
In essence, every scoop unfurls a bit of my childhood, my love for wholesome meals, and the inspiration gleaned from my transcontinental life as a Californian with a Gujarat heart. I hope this Vegetarian Velvet Bean Chili brings as much joy to your table as it does to mine.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 cups velvet beans, soaked overnight
- 1 can (14.5 ounces) diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) black beans, drained
- 1 cup fresh corn kernels
- 1 large carrot, chopped
- 2 cups vegetable broth
- 1 cup fresh orange juice
- 4 tablespoons fresh lime juice
- 1 tablespoon fresh cilantro, chopped
Method
Step One
Start by preparing your ingredients. Dice the large onion and bell peppers, mince the garlic cloves and finely chop the Jalapeño pepper. The Velvet beans should have been soaked overnight, so ensure they are ready and drained.
Step Two
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, bell peppers, minced garlic and chopped Jalapeño pepper to the pot. Sauté the ingredients until the onion becomes translucent and the peppers soften, which should take about 5 minutes.
Step Three
Next, add the soaked Velvet beans to the pot, along with a can of diced tomatoes. Stir in 3 tablespoons of chili powder, 1 tablespoon of cumin, 1 tablespoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix all the ingredients until they are fully combined.
Step Four
Pour in the drained kidney beans and black beans into the mixture. Add in the fresh corn kernels and chopped carrot for added texture and freshness. Stir well to ensure all the ingredients are incorporated.
Step Five
Pour in 2 cups of vegetable broth to help combine all the flavors. Allow the chili to simmer for about 1 hour until the beans are tender and the flavors have melded together.
Step Six
After the chili has simmered and the beans are tender, pour in 1 cup of fresh orange juice and 4 tablespoons of fresh lime juice. This will give the chili a citrusy twist which balances out the heat of the Jalapeño pepper.
Step Seven
Finally, garnish the chili with 1 tablespoon of freshly chopped cilantro just before serving. Your Vegetarian Velvet Bean Chili is now ready to be enjoyed.
