Give your chili a flavor upgrade with these Indian vegetarian paneer and bean chili! The fragrant spices and heat will warm you up from the inside.
Yield: 4 servings
Ingredients
2 tbsp olive oil
1 medium onion, diced
1 bell pepper, seeded and diced
3 garlic cloves, minced
1 lb sweet potato, peeled and cubed
2 tsp garam masala
1-2 tsp curry powder (depending on how spicy you like your curry - I used 1 tsp HOT curry powder)
1 tsp ground cumin
1 tsp ground coriander
kosher salt and black pepper, to taste
28 oz canned crushed tomatoes
8 oz paneer, cubed
2 cups cooked pinto or kidney beans
2 tsp fresh ginger
2 cups vegetable broth
avocado and yogurt, for garnish
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onions, bell peppers, and garlic. Saute until softened, about 3 minutes.
Add in the sweet potatoes and the spices (garam masala, curry powder, cumin, and coriander) as well as a generous pinch of salt and black pepper. Saute until the spices are toasted and fragrant, about 2 minutes.
Stir in the tomatoes, paneer, beans, ginger, and broth. Bring to a boil, then cover and lower heat to a simmer. Simmer for about 20 minutes, or until the sweet potatoes are tender.
Serve topped with avocado slices and yogurt as garnish.