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  • 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


  1. Take oil in a deep sauce pan.

  2. Fry paneer cubes.

  3. Keep them aside for garnish.

  4. Saute celery and red chili in the same oil.

  5. After a minute add red bell pepper, broccoli and ginger.

  6. Saute for a few minutes.

  7. Now tip in tomatoes.

  8. Cook for five minutes covered.

  9. Once tomatoes turn soft, crush them with the back of a spoon.

  10. Now tip in corn, black beans, all the spices, honey and water.

  11. Bring it to a boil.

  12. Let it simmer for 30-45 minutes, till it becomes thick and well blended.

  13. Now add roughly chopped basil and oregano.

  14. Taste and adjust seasoning.

  15. Garnish with fried panner cubes.

  16. Serve it hot with homemade bread.


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