Rajma Vegetarian Chili
Warm up your taste buds with Rajma Vegetarian Chili, a hearty, plant-based twist on classic chili that fuses the bold flavors of Indian cuisine with a comforting Tex-Mex flair. This protein-packed dish stars tender red kidney beans (rajma) simmered in a rich tomato base infused with aromatic spices like cumin, coriander, and paprika. Fresh vegetables, including carrots, red bell peppers, and sweet corn, add a delightful texture and a vibrant pop of color to the bowl. Perfectly balanced with a hint of heat from green chili and a squeeze of lime for brightness, this one-pot wonder is ideal for weeknight dinners or cozy gatherings. Serve it on its own, or pair it with rice, quinoa, or crusty bread for a wholesome, crowd-pleasing meal. Whether you're vegan, vegetarian, or simply a chili enthusiast, this Rajma Vegetarian Chili promises to satisfy your cravings with every flavorful spoonful.
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Recipe Information
Ingredients
- 1 cup Dried red kidney beans (rajma)
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 small Green chili, finely chopped (optional)
- 2 large Tomatoes, pureed
- 2 tablespoons Tomato paste
- 1 cup Cooked corn kernels
- 1 medium Red bell pepper, diced
- 1 medium Carrots, diced
- 3 cups Vegetable broth
- 2 teaspoons Ground cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- 1 teaspoon Chili powder (optional, adjust to taste)
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2.5 cups Cooked or canned kidney beans (drained and rinsed if using canned)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
If using dried kidney beans, rinse them thoroughly and soak them in water for 8-10 hours or overnight. Drain and rinse them again, then cook in a pressure cooker or pot with water until tender. Set aside.
Heat olive oil in a large pot over medium heat.
Add the chopped onions and sauté until they are golden and translucent, about 4-5 minutes.
Stir in the minced garlic, ginger, and green chili (if using). Cook for 1-2 minutes until fragrant.
Add the pureed tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Add diced carrots, red bell pepper, and corn kernels. Stir well to combine.
Pour in the vegetable broth and bring to a simmer.
Add ground cumin, coriander powder, paprika, chili powder (if using), turmeric, salt, and black pepper. Mix thoroughly to distribute the spices.
Add the cooked or canned kidney beans to the pot and stir to combine. Let the chili simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
Taste and adjust seasoning if needed.
Serve hot in bowls, garnished with fresh cilantro and a wedge of lime. Optionally, pair with rice, quinoa, or crusty bread.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 17.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2328 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
