Vegetarian Chilli recipe (mixed vegetables and beans curry)

This vegetarian chili is so good because, it goes really nicely with any bread, roti or parantha, it can work equally well with rice and the best part is its so hearty that you can just sit in a cold evening with a bowl full of this vegetarian chili and enjoy the warmth and comfort it brings.

Vegetarian chili

Chili is a very popular Mexican recipe and normally contains meat with vegetables. But being a vegetarian doesn’t mean we need to miss on any of the loved recipes of the world, thus I tried this Vegetarian Chili. Its full of proteins in the form of beans and our replacement for the meat – soy granules. Soybean is also full of protein and it brings a texture similar to meat to this recipe, needless to say the added mixed vegetables makes it even more nutritious.

Its amazing to see the similarities between this recipe and the Indian style of cooking. Most of this recipe is the Mexican way I have just added a few Indian spices like our favorite garam masala  to enhance the flavors. Its pretty easy to make this recipe, for me the toughest part is is chopping also if you are not using canned beans like me you will need to soak and boil the beans in advance.

This recipe has a nice flavor of roasted cumin so please don’t skip it, if you don’t have roasted cumin powder just dry roast some in a pan until they turn darker and starts to splutter and crush them nicely with your palm to have an instant roasted cumin powder.

Vegetarian chili-2

The combination of vegetables is totally up to your taste and availability, just remember we don’t want to mush up the chili so I would refrain from using veggies like egg plant or pumpkin. I sometimes add mixed beans to it like white beans and chic pea, basically you can really play with this recipe based on what you have handy. Lets quickly jump to the recipe so that you can have vegetarian chili (topped with some butter) for lunch this weekend.

Vegetarian chili recipe


Red kidney beans boiled: 1/2 cup

Soy granules soaked: 1 cup

Carrots diced: 1/4 cup

Peas: 1/4 cup

Corn Kernels- 1/4 cup

Green beans chopped – 1/4 cup

Tomatoes- 5 large

Onion chopped- 1 Large

Garlic chopped- 4-5 cloves

Ginger grated- 1/2 inch piece

Oregano-1 Tsp

Cumin Seeds- 1 Tsp

Roasted Cumin powder- 1 Tbsp

Green Chilies Chopped- To taste

Green Coriander chopped: 1/4 cup

Bay leaf – 2

Coriander powder-1 tbsp

Garam masala-1 tbsp

Lemon juice- 1 tbsp(optional)

Butter-1 Tbsp (optional)

Oil- 4 Tbsp

Salt- to taste

water-1-1.5 cups


1) Heat pan till medium hot add oil and bay leaf and cumin seeds.

2) Once the oil heats up add garlic and saute it for 30 seconds and then add chopped onion, green chilies and ginger and let it cook till onion turns pink.

3) Out of 5 Chop 2 tomatoes and grind 3 of them.

4) Now add ground tomatoes and after a few minutes you may add the chopped ones too. (I some times use the canned tomatoes, but the fresh ones win hand down)

5) Add the spices now oregano, turmeric, coriander powder, garam masala, salt and mix well let the whole mix simmer for 3-4 minutes.

6) Add the veggies beans and soy granules mix very well.

7) Vegetarian chili is normally a soupy kind of gravy so neither too thick nor thin so add water accordingly and cover the whole mix and let it cook on medium heat for at least 20 minutes or until all the ingredients come together and veggies still have a bite.

8) Season with lemon juice and coriander and top it with butter before serving.



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