Indian Veg Chili

Ingredients:
Rajmah / kidney beans- 200 gm / 1/2lb (2 Cans)

Soy Chunks-1 cup
Chopped onion – 1/2 cup
Chopped tomato - 1 and 1/2 cup
Capsicum Sliced – ½ cup

Garlic slice - 3 tbsp.

Ginger paste - 1 tbsp.

Red whole chili - 4

Red chili powder - 1 tbsp.

Tomato paste – 3tbsCumin - 1tsp

Garam Masala - 1/2 tsp
Turmeric powder - 1 tsp.
Chopped coriander / Cilantro - 1 tbsp
Bay leaf - 3 Oil - 3 tbsp.
Salt As per taste

For garnishing:

Finely chopped Onion- ½ cup
Finely chopped Tomato – ½ cup
Grated cheese- ½ cup
Chopped coriander / Cilantro - 1 tbsp
Sour cream – 2tbs

Method:
soak isoy chunks for 30 min and microwave with water for 2 to 3 min then finely chop cooked soy chunks and mix to chili(while you are boiling chili)

Soak Rajmah/ kidney beans for 6 to 8 hours. Heat oil in a pressure cooker,(If you are using caned then don’t soak it and use a nonstick pan) add bay leaves, Jeera/ cumin, chopped onion, garlic, red whole chili and sauté’ till onion is half cooked now add capsicum, Ginger Paste and Cook for few minute then add Tomato, when the oil starts getting separate Add red chili powder, Soaked Rajmah,(or caned kidney beans) Salt and pressure cook. When the cooker gets cool remove the lid(you can skip this if you are using caned) and mash Rajmah/kidney beans slightly for thickening the gravy and boil Rajmah curry for few min and add garam masala, tomato puree and boil it for few min. Transfer Chili to a serving dish.

Garnish just before serving with chopped fresh coriander, Finely chopped Onion, Finely chopped Tomato, Grated cheese, Sour cream