Inspired by the flavors of chana masala, the addition of cinnamon and garam masala gives this American favorite an update that pairs equally well with crusty breads, polenta, or naan.
Ingredients
- 1/2 Cup Olive Oil
- 1 1/2 Tablespoons Cumin Seeds
- 12 oz (about 2 medium) Onions, finely chopped
- 14 Grams (about 6-8) Garlic Cloves, minced
- 4-5 oz (about 2) Carrots, grated or finely chopped
- 2 Pounds Vegetables, such as corn, mushrooms, squash, or bell peppers, sliced or diced as needed
- 3 Teaspoons Coriander
- 1 Teaspoons Garam Masala
- ½ Teaspoon Chili Powder
- 1 Cinnamon Stick
- 1 Cup Dry Red Wine
- 1- 28 oz can (3 cups) crushed or diced tomatoes
- 7 Cups Water, Bean, or Vegetable Stock (or 6 cups for a pressure cooker)
- 1 Pound Cooked Black, Pinto, or Kidney Beans (3 cups cooked or 1/2 pound dried ),drained
- 1 - 1 1/2 Tablespoons Table Salt, approximate (if using unsalted stock)
Deviations & Tips
- Top with chopped fresh cilantro, feta cheese, or Greek yogurt.
- Pair with fried polenta dumplings.
- Be sure to use vegetable stock, instead of water, for short 30 minute simmers when you're not using a pressure cooker.
- When using a pressure cooker, there's no need to soak or pre-cook beans.
the method
Heat olive oil over medium-low heat in a 6 qt or larger stockpot or pressure cooker. Add cumin seeds and toast until golden brown and aromatic. Add onions, garlic, carrots, and vegetables and saute for a few minutes until soft. Add spices and sauté for about a minute. (continue with either stovetop/slowcooker or pressure cooker instructions below...)
STOVETOP & SLOW COOKER INSTRUCTIONS
Add wine and tomatoes and bring to a simmer. Stir in stock and cooked beans. Add salt to taste, if needed. Bring to a boil, cover, reduce heat to low and simmer for 30-60 minutes. OR transfer ingredients into a slow cooker and cook on low for about 8 hours or on high for about 4 hours. Serve hot.
PRESSURE COOKER INSTRUCTIONS
If needed, transfer vegetable mixture to appliance. Add dried beans. DO NOT ADD TOMATOES AND WINE. Pour about 6 cups of water into cooker until water is at halfway point. DO NOT FILL PRESSURE COOKER MORE THAN 1/2 FULL. If you've filled the cooker to the 1/2 way point and still have water left over, set remaining water aside. Stir in about 1 tablespoon table salt (assuming you're not using salted stock). Program pressure cooker to 10-12 psi. After pressure is reached, cook for 40 minutes. Add any remaining water along with tomatoes and wine, stir well. Use your cooker's "simmer" or "reduction" function to bring soup to a simmer. Continue to simmer for 10 minutes or until soup is reduced to your liking. Taste and add more salt as needed. Serve hot.
Chili with fried polenta dumplings