Krishna Lunch Chili

This is a scaled-down version of the recipe used by Krishna Lunch at the University of Florida.

Time: 30 minutes (prep) + 1 hour (cooking)

Yield: 8? servings

  • 2⁄3 cup oil
  • 2 cups diced celery (6 stalks)
  • 2 cups diced carrot (3 large carrots)
  • 1 1⁄2 cups diced bell pepper (1 large pepper)
  • 1⁄3 cup diced jalapeño (1 jalapeño)
  • 5 g asafetida
  • 10 g coriander, ground (1 1⁄2 Tbsp)
  • 8 g cumin, ground (1 1⁄3 Tbsp)
  • 3 cups chickpeas (2 cans, drained)
  • 3 cups kidney beans (2 cans, drained)
  • 1 1⁄2 cups pinto beans (1 can, drained)
  • 1 1⁄2 cups corn (1 can, drained)
  • 15 oz diced tomatoes (1 can)
  • 3 cups water
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1⁄2 tsp ginger powder
  • 3⁄4 cup TVP granules
  • 1⁄4 cup packed brown sugar
  • 1 Tbsp tamarind paste
  • 2 Tbsp soy sauce
  • 1 tsp black pepper
  • salt to taste
  • lemon juice to taste
  1. Gently cook the vegetables in the oil until just starting to turn golden.

    This could take anywhere from 15 to 40 minutes, depending on the size of your pan and other factors.

  2. Add the asafetida, coriander, and cumin, and let cook for another minute.
  3. Add the beans, tomatoes, herbs, and powdered spices, and simmer for 10 minutes.
  4. Add the TVP granules, and simmer for another 15 minutes.
  5. Add the brown sugar, tamarind paste, soy sauce, and black pepper.
  6. Taste and adjust seasoning as necessary.
  7. Serve over rice with salad on the side.

Notes

Changes from the original Krishna Lunch recipe: