Vegetarian Chili

Being a spice lover I have always been unhappy about not being able to eat "Chili" and this inspired a vegetarian version of the same. I would say that this is a hipper cousin of Indian Rajma with jazzier stuff thrown in and gets better tasting the longer you keep it although when I made the chili, it only lasted one evening. Needless to say it was a hit! I have drawn this recipe from several different versions online but was especially inspired by the Emeril Lagassa version here . I used 4 kinds of beans instead of just one and did not use as much tomato in the recipe otherwise it over powers other flavors.




Ingredients:

1. Can of black beans - 1
2. Can of kidney beans - 1
   
3. Can of pinto beans - 1
4. Can of white beans - 1
5. Zucchini - 1, chopped finely
6. Yellow onion - 1, chopped finely
7. Red/green/yellow bell peppers 1/2 each
   
8. Crushed Tomatoes - 1 can
   
9. Jalapenos - 1, finely chopped
10. Serrano peppers - 2 finely chopped
    
11. Mushrooms - 10-15 or 3 portabello mushrooms
    
12. Ginger-garlic paste - 1 tsp
13. Vegetable stock - 1 cup
14. Cayenne pepper - 1 tsp
15. Cumin powder - 2 tsps
16. Paprika - 1 tsp
    
17. Cilantro - 3 tbsps finely chopped
18. Sour cream - 3-4 spoons for garnish
19. Lemon - 1

Directions:

1. Heat oil in a pan and saute the onions until golden brown.
2. Add the finger garlic paste and stir for 1 min. Add in the tomatoes, zucchini, mushrooms, bell peppers and let them cook for 15 mins or so.
3. When the veggies are cooked well add the chopped chillies, cayenne pepper, paprika and cumin powder and mix well.
4. Add in the cans of beans and vegetable stock and let it all cook evenly and come to a boil.
5. Garnish with cilantro, lemon juice, paprika and sour cream (not shown in pic) and serve hot with some garlic bread or brown rice.