Real Recipes From Real Home Cooks ®

spicy coconut bean chili(vegan)

Recipe by
Poornima Omkant
Austin, TX

This one I created for one of my friend who was looking for nutritious, healthy, vegan chili or soup:)

yield 6 -8
prep time 15 Min
cook time 45 Min
method Pressure Cooker/Instant Pot

Ingredients For spicy coconut bean chili(vegan)

  • 1 bag
    •1lb bag of 16 bean (you can find in heb store)
  • 1 can
    coconut milk
  • 1 c
  • 1 Tbsp
  • 1 Tbsp
  • 1 tsp
    cumin powder
  • 1 tsp
    turmeric, ground
  • 1 tsp
    cumin seeds
  • 1 Tbsp
    curry powder
  • 2 Tbsp
    himalayan pink salt
  • 2 tsp
    italian seasoning
  • 2 Tbsp
    grapeseed oil
  • 1 tsp
    tamarind paste
  • 2 sm
    zucchini, chopped
  • 2 sm
    jalapeno peppers, chopped
  • 4 lg
    tomato, chopped
  • 1 c
    celery, chopped
  • 1 tsp
    chili powder, hot
  • 1 stalk
    parsley, fresh

How To Make spicy coconut bean chili(vegan)

  • 1
    Rinse and soak full pack of 16 beans in enough water for overnight or for 5-6 hours.Drain and add fresh 8-10 cups water and pressure cook on high or medium flame for 4-5 whistles than turn off the flame
  • 2
    After 10-minutes, when the pressure settles down on its own, remove the lid. check the lentils and the consistency of the beans, it should be completely cooked and mushy
  • 3
    add 3-4 cups fresh water, coconut milk,red chili powder, curry powder, tamrind paste and salt. stir and mix well
  • 4
    heat oil in a pan, add in cumin seeds, garlic, ginger,onion, turmeric powder, jalapeno pepper and saute for a min.
  • 5
    add all the chopped veggies and mix well and cover the lid.cook for 5-6 min on medium heat.
  • 6
    Transfer cooked beans from pressure cooker and check the seasoning. Let it cook for 5-8 minutes or more till you get a creamy smooth consistency. Check and adjust the salt and spice level according to your taste. Add more water if required.
  • 7
    Garnish with fresh parsley and Enjoy as a soup or it goes very well with rice, quinoa or any type of bread.