Spicy Two-Bean Chili

Ingredients

Chili:
1 tablespoon vegetable oil
1 cup onions, chopped
1 cup celery, sliced
1 teaspoon finely chopped fresh garlic
1 cup beer or vegetable broth
1 28 ounce can tomatoes, cut up
1 15 ounce can black beans, rinsed, drained
1 15 1/2 ounce can pinto beans, rinsed, drained
1 tablespoon chili powder
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 tablespoons chopped fresh basil leaves

Garnish:
sour cream , if desired
chopped fresh cilantro, if desired

Method

Heat oil in 3-quart saucepan; add onions, celery and garlic. Cook over medium-high heat, stirring occasionally, until tender, 3 to 4 minutes. Stir in all remaining chili ingredients. Continue cooking until mixture comes to a full boil, 10 to 15 minutes. Reduce heat to low. Cover; cook, stirring occasionally, 15 minutes. Top each serving with sour cream and cilantro. Serves 5.

You may also like to read -

 

Beans Pulao

Mutter Paneer

Palak Paneer

Dahi Aloo

 

Parsnip Puree

Ingredients

1/2 cup milk or light cream pinch of nutmeg
2 Tbsp butter pepper to taste

Method

with water and boil 10 minutes. Pour the milk or cream into a blender. Drain the cooked parsnips and place in the blender along with the butter and seasonings. Blend well for a few seconds, correct
the seasoning, and serve. Serves 2.

You may also like to try -

 

Spicy Paneer

Chili Paneer

Shahi Gobhi

Tava Mushrooms

Maple-Glazed Carrots

In a large skillet, cook 16 ounces of peeled baby carrots, covered, in a small amount of boiling, salted water for 8 to 10 minutes or just until tender. Drain the carrots. For the glaze, in the same skillet  melt 2 tablespooons of butter or matgarine. Stir in 3 tablespoons of pure  maple syrup. Cook and stir the mixture over medium heat about 3 to 4 minutes or just until slightly thickened and bubbly. Add the carrots, tossing gently until coated with the glaze and heated throughout. Transfer carrots to a serving bowl. Sprinkle with 1 tablespoon snipped fresh mint or parsley. Serves 4.

You may also like to try -

 

Tava Mushrooms

Coconut Muttar

Baby Potatoes Amritsari (Aloo Amritsari)

Spicy Potato Fingers

 

Vegetarian Stuffing

Ingredients

2 cups chopped celery
2 cups chopped onion
1/4 cup chopped parsley
2 (8 ounce) cans mushrooms, drained
12 cups stale bread, cut into cubes
1 tsp poultry seasoning (Mrs. Dash works for me)
1 tsp dried thyme
1 1/2 tsp sage
1/2 tsp ground black pepper
1 1/2 tsp salt
1/2 tsp dried marjoram
2 eggs, beaten (I've used replacer to equal amount)
4 cups vegetable broth

Method

In a large skillet over medium heat, melt the butter. Saute the celery, onion, parsley and mushrooms until onions are soft.

In a large bowl, combine the bread cubes and vegetables. Add the poultry seasoning, thyme, sage,
pepper, salt and marjoram. Toss together well. Add egg and enough broth to moisten.

Lightly pack into Rival crockpot; cover and cook on high for 45 minutes. Reduce to low and cook for 4 to 8 hours. Makes 12 servings.

You may also like to read -

 

Vegetable Roll Wrap

Ambrosia Salad

Yogurt Gravy

Jeera Fried Rice

Coconut Fried Rice