Krishna Lunch Chili

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

• 2⁄3 cup oil
• 2 cups diced celery (~6 stalks)
• 2 cups diced carrot (~3 large carrots)
• 1.5 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)
• 1.5 cups pinto beans (1 can, drained)
• 1.5 cups corn (1 can, drained)
• 2 tsp dried oregano
• 2 tsp dried basil
• 2 tsp dried parsley
• 2 tsp paprika
• 2 tsp chili powder
• 0.5 tsp ginger powder

• 1 can (15oz) diced tomatoes
• 1⁄4 cup + 1 Tbsp brown sugar
• 1 Tbsp tamarind paste
• 2 Tbsp soy sauce
• 1 tsp black pepper
• 3/4 cup TVP granules
• salt to taste
• lemon juice to taste

Changes from the original Krishna Lunch recipe:

• The original recipe used equal parts (by volume) of molasses and (white) sugar for sweetening. We didn’t like the flavor of the molasses, so I replaced it with slightly more brown sugar and a little tamarind paste.
• I reduced the amounts of the dried herbs a little.