Best Rajma Vegetarian Chili Recipes

15 MINUTE RAJMA (INDIAN VEGETARIAN CHILI) image

Yield 3-4 people

Number Of Ingredients 11

Part I (5 minutes)
1 chopped white/yellow onion
1 Teaspoon turmeric
1/2 can tomato paste or 1 can diced tomatoes
Part II (5 minutes)
2 cans red kidney beans.
Part III (5 minutes)
2 Tablespoons Garam Masala
2 Tablespoons Cumin Powder (Roasted Cumin Powder preferred, but any is OK).
2 Tablespoons finely chopped fresh ginger
1/2 cup coarsley chopped fresh cilantro (optional)

Steps:

Part I (5minutes) 1. Set stove to high, and add in a small amount of olive oil, margarine or butter to a deep frying pan or pot. 2. Once oil is very hot, add in onions and stir. 3. Add turmeric and stir -- cook until onions are slightly caramalized. (Be careful as turmeric will stain your clothes and appliances.) 4. Add in tomato and bring to boil. Part II (5 minutes) 5. Add in kidney beans, stir and bring to boil (5 minutes). Then reduce to a low-medium heat. Part III (5minutes) I do this part while the kidney beans are cooking to save time. 6. Chop, then add in all of the ingredients listed in Part III above, stir and serve. It is important NOT to let either garam masala or ginger boil for a long time, or else it adds a bitter flavour -- hence these two ingredients are added last. This dish stores well in the fridge and freezes well -- it always tastes even better the next day once the spices have soaked in. Serve with hot, steamed rice (Basmati or any long grain rice) or with Pita bread. If serving with rice, I get the rice cooking before I start this recipe, so that it cooks while I prep and cook the beans -- like I said, no more than 15 minutes, from start to finish, including all chopping.

Rajma (Vegetarian Chili) image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 cup minced onions
1 green bell pepper, diced
2 cloves garlic, minced
4 firm, ripe tomatoes, cut into 1-inch pieces
2 teaspoons minced gingerroot, or 1 teaspoon ground ginger
1 teaspoon cumin seeds
1 teaspoon Garam Masala
1/2 teaspoon lemon pepper
1/4 teaspoon dried red pepper flakes, or to taste (optional)
2 cups drained kidney beans (19-ounce can)
Salt and freshly ground pepper, to taste
1/2 lemon, juiced, or to taste
3 tablespoons minced fresh cilantro

Steps:

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.

Rajma (Vegetarian Chili) image

Provided by Sharon123

Categories Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.