Indian Chili - Daily Garnish's Recipe, Tweaked by the Healthy Librarian
I have no business posting a recipe before I head out of the house this morning--then on to the gym, then on to work, & then on to a post-Anniversary Celebration for 6 of us who celebrate our wedding anniversaries around Christmas time.
It's defintely one of those "Too-Busy" days.
Here's the quick back story on this recipe:
On Tuesday, I spotted a gorgeous Indian Spiced Vegan Chili on the Daily Garnish--a blog I visit often. I was introduced to Emily Malone's vegan chitchat/culinary chef recipes/running/fitness/new mom blog a couple of years ago by my niece Jamie, who went to middle school with Emily. It was Emily who turned me on to that amazing "peanut butter without the fat" product: PB2!
She's a culinary school-trained chef who's cooking vegan. Her recipes rock. They're just not oil-free.
Now, back to Emily's chili. I tweaked her recipe a little--ditching the olive oil, mixing together sweet potatoes & baby Yukon Gold potatoes, substituting the milder sweeter Ancho Chili powder (from Penzey's) instead of regular chili powder, upping the Garam Masala (love this spice), and mixing a Vindaloo Curry seasoning from Penzey's) with regular curry. I also added red lentils to the mix, to up the protein, fiber, & iron ante. And I like how it thickens stews & chilis.
The result was nothing short of amazing. This is easy. It's a nutritional powerhouse. It's pure comfort food. And we had enough for 6 giant portions. Two dinners & a lunch.
Indian Vindaloo Curried Triple Bean Chili ala Daily Garnish & the Healthy Librarian
For a copy of the recipe on one page, Click Here
Serves - 6 giant portions
Prep TIme: 15 minutes
Cooking Time: 45 minutes to 2 hours (depending upon how long you want the flavors to meld. Flavor improves the longer it cooks. Next day it's even better)
1 large sweet onion, chopped
4 ribs of celery, diced
1 pound of peeled sweet potatoes cubed
1 pound of baby Yukon Golds, cut in thirds, or in halves, unpeeled
Note: you can substitute any combo of 2 pounds of potatoes
4 cups of low-sodium vegetable broth
1 can of Muir Glen Fire-Roasted diced tomatoes
1 can of salt-free garbanzo beans, rinsed & drained
1 can of salt-free kidney beans, rinsed & drained
1/3 cup red lentils (these add protein, iron, fiber, and help to thicken the chili)
1 jalapeno, seeded and minced
1 1/2 tablespoons of curry powder
1 1/2 tablespoons of Vindaloo (curry) seasoning (Penzey's)
Note: substitute 3 tablespoons of curry powder if you like)
1 tablespoon of Ancho Chili Powder (Penzey's) you can substitute regular chili powder
1 teaspoon turmeric
1 teaspoon Garam Masala - Emily used just 1/2 tsp. (I can find this at my regular grocery store in the "better" spices section)
1/2 teaspoon salt (more or less to taste)
Soft multi-grain or whole wheat flatbread or pita can be "pretend" Naan, the delicious Indian-style bread that's often made with butter, or oil, or other fats.
1. In a large PREHEATED Dutch oven or heavy-bottomed soup pot, dry-saute the onions & celery over medium heat. After 3 minutes, stir, cover the pot, lower the heat, & let them soften & brown for 5-7 minutes. Watch that they don't burn or dry out. Add a little broth if they start to dry out or stick, to deglaze the pot.
2. Once browned, add the potatoes, the broth, tomatoes, beans, lentils, jalapeno, spices, & salt (if using). Bring pot to a simmer.
3. Once it begins to boil, reduce heat, cover & cook until the potatoes are tender. Emily advises: "You really only have to cook this until the potatoes are tender, but in my opinion, chili is always better if you allow it to cook for at least a few hours. Extra cooking time allows the flavors & spices the time to intensify & develop." Emily is a culinary-school-trained chef. She knows!!
4. Before serving, taste and adjust the seasonings.
5. Serve with warmed soft-style whole grain flatbread or pita.
Emily Malone/Healthy Librarian
Indian Spiced Vegan Chili
Serving Size: 1 serving
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