Indian Vegetarian Paneer and Bean Chili
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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve topped with avocado slices and yogurt as garnish.
Adapted slightly from Cook Smarts
Recipe by Joanne Eats Well With Others at