Spicy Coconut Bean Chili(Vegan)

By Poornima Omkant
@OPAA

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

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Comments:

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Serves:

6-8

Prep:

15 Min

Cook:

45 Min

Method:

Pressure Cooker

Ingredients

1 bag(s): •1lb bag of 16 bean (you can find in heb store)
1 can(s): coconut milk
1 c: onion,chopped
1 Tbsp: garlic,minced
1 Tbsp: ginger,grated
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 small: zucchini, chopped
2 small: jalapeno peppers, chopped
4 large: tomato, chopped
1 c: celery, chopped
1 tsp: chili powder, hot
1 stalk(s): parsley, fresh

1Rinse 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

2After 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

3add 3-4 cups fresh water, coconut milk,red chili powder, curry powder, tamrind paste and salt. stir and mix well

4heat oil in a pan, add in cumin seeds, garlic, ginger,onion, turmeric powder, jalapeno pepper and saute for a min.

5add all the chopped veggies and mix well and cover the lid.cook for 5-6 min on medium heat.

6Transfer 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.

7Garnish with fresh parsley and Enjoy as a soup or it goes very well with rice, quinoa or any type of bread.

See Recipe Card