Tangy Indian Chili

Nutritious & Delicious

Total Time: 30-45 mins

Hands-on Time: 20-30 mins

Difficulty: Easy Breezy

Servings: 4-5

Serve With: Rice, Quinoa, Naan, Rotli

This chili is tangy, sweet, spicy, and all around delicious! This dish is inspired by Indian flavors, but still has those comforting components of chili like those rich tomato flavors. A quick and easy meal to make that is packed with protein and nutrition. Can't go wrong with this recipe!

Tangy Indian Chili

Total Time: 30-45 mins

Hands-on Time: 20-30 mins

Difficulty: Easy Breezy

Servings: 4-5

Serve With: Rice, Quinoa, Naan, Rotli

TIME TO COOK

The Recipe

Ingredients:

1 Can Black Beans (Rinsed)
2 Small Purple Sweet Potatoes (Or 1 Medium) – Alternatively use Yams or Japanese Sweet Potato
1 Medium-Large Onion
1 Carrot
2 Cups Crushed Tomato
2 Cups Water
1 Cup Chopped Spinach (Or Kale)
3-4 Green/Thai Chilis
3-4 Cloves Garlic
1 Thumb Ginger (28 grams)
1/2 Tsp Garam Masala
1/4 Tsp Turmeric
1/4 Tsp Coriander Seed Powder
1/4 Tsp Mustard Seed
1 Tsp Oil
Pinch of Cumin Powder
5-6 Springs Cilantro
Sugar
Salt

Garnish:

Chopped Cilantro
Roasted Black Sesame Seeds

Step 1

If you plan on having the chili with rice or quinoa, get that started first according to the instructions on the package so that it will be good to go when we’re done the chili. The chili is good straight too so all good if you’re skipping the carbs!

Step 2

Place a pot on the stove at med-low heat.
Add 1 Tsp Oil.
Add 1/4 Tsp Mustard Seeds.
Cover with lid and allow the seeds to fully pop. Move on to the following step in the meantime.

Step 3

As the mustard seeds are popping away, finely chop the following:
1/2 of the Onion.
3-4 Cloves of Garlic.
1 Thumb of Ginger (28 grams – peeled)
3-4 Thai/Green Chilis

Step 4

Add the chopped ingredients from the previous step to the pot.
Also add:
- 1/2 Tsp Garam Masala
- 1/2 Tsp Salt
- 1/4 Tsp Coriander Seeds Powder
- 1/4 Tsp Turmeric
- Pinch of Cumin Powder
Stir all the ingredients together and allow to cook while completing the following step.

Step 5

Roughly chop the carrot and remaining 1/2 of the onion.
Add the chopped ingredients above to a blender, in addition to:
- 2 Cups Water
- 2 Cups Crushed Tomato
- 2 Tsp Salt (or to taste)
- 2 Tbsp Sugar (or to taste)
Blend all the ingredients together until smooth and add to the pot.

Tip: Sugar helps to reduce the sourness in the tomatoes. If you want to reduce the tangyness of the chili add additional sugar to taste. Always best to add a little bit at a time and taste as you go.

Step 6

Add 1 Cup of chopped spinach.

Step 7:

Chop the purple sweet potato into cubes of your preferred size.
Add them into the pot.
Stir, cover with a lid, and allow to cook for 10-15 minutes.

Note: The larger the pieces of sweet potato are the longer it will take to cook. I prefer larger chunks, but if you want a quicker meal cut the cubes small.

Step 8:

While the sweet potatoes are cooking, chop up 5-6 springs of cilantro.
After the sweet potato has cooked for 10-15 minutes add 1 can of rinsed black beans and a handful of chopped cilantro (reserve some of the cilantro for garnish).
Stir all the ingredients together, cover and allow to cook for 5-10 minutes.
Stir 1-3 times throughout cooking and check if your sweet potatoes have fully cooked by seeing if your ladle can cut through them with ease. If it’s easy we’re good to move on, otherwise allow to cook for another 5 minutes.

Note: We are rinsing the beans so that we can maintain a bright red color on our chili base.

Final Step!

Place some rice/quinoa in a bowl or plate. Or warm up some naan/rotli.
Scoop some of the Indian Chili into the bowl.
Garnish with chopped cilantro.
Garnish with roasted black sesame.
And BAM! Nutritious, delicious, spicy, tangy Indian style chili! Damn you’re good at cooking! 😉