Indian Curry Chili with Toasted Naan
An Indian version of tortilla soup that is rich and spice with flavor. Serve with toasted naan strips in place of tortillas.
Yield: 4-6 servings
  • seeds from 2 green cardamom pods
  • 4 tbsp olive oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 2 summer squash or zucchini, diced
  • 1 tsp ground Kashmiri chili pepper
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 14.5 oz canned diced tomatoes
  • 2 cups cooked pinto or brown beans
  • 4 cups vegetable broth
  • 1 cup frozen corn
  • 3 tbsp lime juice
  • ½ tsp fine sea salt
  • 2 large naans
  • 3 tbsp minced cilantro
  1. Heat oven to 350F.
  2. Meanwhile, grind the cardamom seeds in a spice grinder or with a mortar and pestle. Heat 2 tbsp of the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion to the pan and saute until translucent and tender, about 5 minutes. Reduce the heat to medium-low and stir in the garlic, zucchini, ground cardamom, ground Kashmiri chile powder, turmeric, and garam masala. Cook until fragrant and zucchini has started to soften, about 3-4 minutes. Add in the tomatoes and stir to combine. Warm through for 3-4 minutes. Add in the beans, vegetable broth, corn, and lime juice. Increase the heat to high and bring to a boil. Decrease the heat to low and cook, covered, for 10-12 minutes. Season to taste with salt and black pepper. Allow to sit for 10 minutes before serving.
  3. While the soup is simmering, cut the naan into ¼-inch wide strips. Drizzle with the remaining olive oil and place on a baking sheet in a single layer. Bake until golden and crispy, about 8-10 minutes.
  4. Serve the soup garnished with the naan strips and cilantro.
Recipe adapted from Season
Recipe by Joanne Eats Well With Others at