- Preeti Shridhar
Black Bean Chili
In these trying times when resources are scarce, we have to make do with whatever is available in the pantry/ fridge. But that doesn't mean you can't have a dish of your choice. So I made Chili Corn Carne yesterday with Black Beans and Sweet Corn without Onion and garlic. The vegetables available with me were only red bell pepper and some frozen broccoli. Did I miss onion and garlic? Not really, the spices compensated for them. Luckily, I had fresh and tender Celery growing in my kitchen garden. I have used a mix of hybrid and country tomatoes. I pureed the hybrid and chopped the country tomatoes. I used the water in which I had boiled the black beans. I also topped it with fried paneer. I know it's not part of authentic recipe but then nothing is authentic about this recipe
Ingredients Black Beans 1 1/2 cup boiled Sweet Corn 1 cup Paneer 100 gms cubed Broccoli 1/2 cup chopped small Tomatoes 350 gms Red Bell Pepper 1 large chopped small Celery 1/4 cup finely chopped Ginger 2 tbsp grated Fresh Red Chili 1 finely chopped EVOO 2 tbsp Cumin powder 2 tsp Paprika powder 1 tsp Red chili powder 1 tsp Sumac 1 tsp Honey 1 tbsp Fresh Oregano 2 tbsp Basil leaves a few Salt to taste Water 3 cups
Take oil in a deep sauce pan.
Fry paneer cubes.
Keep them aside for garnish.
Saute celery and red chili in the same oil.
After a minute add red bell pepper, broccoli and ginger.
Saute for a few minutes.
Now tip in tomatoes.
Cook for five minutes covered.
Once tomatoes turn soft, crush them with the back of a spoon.
Now tip in corn, black beans, all the spices, honey and water.
Bring it to a boil.
Let it simmer for 30-45 minutes, till it becomes thick and well blended.
Now add roughly chopped basil and oregano.
Taste and adjust seasoning.
Garnish with fried panner cubes.
Serve it hot with homemade bread.