Emily Malone's Nutrient-Packed Triple Bean Indian Spiced Chili - Tweaked by the Healthy Librarian - Vindaloo Style

 

Serves - 6 giant portions

Prep TIme:  15 minutes

Cooking Time:  45 minutes to 2 hours  (depending upon how melded you want the flavors.  Flavor improves the longer it cooks.  Next day it's even better)

 

Ingredients:

1 large sweet onion, chopped

4 ribs of celery, diced

1 pound of sweet potatoes cubed

1 pound of baby Yukon Golds, cut into 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  (I can find this at my regular grocery store in the "better" spices section)  Emily used just 1/2 tsp.

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.

 

Preparation:

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, watching carefully, & stirring 1/2 way through. Be careful that the onions & celery do not 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 simmering, 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.

Enjoy!