Spicy Coconut Bean Chili(Vegan)

Poornima Omkant


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

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15 Min
45 Min
Pressure Cooker


1 bag(s)
•1lb bag of 16 bean (you can find in heb store)
1 can(s)
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 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.

About Spicy Coconut Bean Chili(Vegan)

Course/Dish: Chili
Main Ingredient: Beans/Legumes
Regional Style: Asian
Dietary Needs: Gluten-Free, Vegan

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