Recipe for Root Vegetable Chili
[Printable Recipe]
Ingredients:
- 1 cup dried beans, like chick peas and kidney beans
- 2 Tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 4 cloves
- 1 piece cinnamon about 1 inch long
- 1 bay leaf
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 medium bell pepper, chopped
- A medley of 6 or 7 seasonal root vegetables (one each of beet, turnip, carrot, radish, rutabaga, potato, etc.), chopped in to bite-sized pieces to yield about 3 cups
- 2 Tbsp harissa, or chili paste
- 2-3 sprigs of cilantro, chopped
- 2-3 sprigs of spring onion, chopped
- Full-fat Yogurt for garnish (omit for vegan option)
Method:
- Soak the beans for a full day. Change the water out a couple of times if needed
- Cook the beans in a pressure cooker or simmer on the stove until the beans are soft and set aside
- Heat the oil in a pot. When the oil is hot, add the aromatics: cumin seeds, fennel seeds, dried oregano, cloves, cinnamon stick and bay leaves
- After a couple of minutes, add the garlic, onion and bell pepper and saute for 5-7 minutes
- Add the root vegetables. Add a quarter cup of water. Switch to low heat, close with a lid and cook for around 15 minutes until the vegetables are cooked
- Add the cooked beans, and harissa (or chili paste) and heat through
- Garnish with chopped cilantro and spring onion
- Serve with a dollop of yogurt on top