Vegetarian Chili
Instructions
1. For this Chili, you will need to wash and soak overnight: Black Beans, Kidney Beans and Pinto Beans.
2. Drain and add water and Salt and Pressure Cook.
3. Allow the Pressure Cooker to whistle 4 times, lower the flame and simmer for 30 min.
4. Allow the pressure to release on its own.
5. In a Pot, heat Oil and add in Bay Leaf and Cinnamon Stick.
6. Powder 4 Cloves and add to the Oil.
7. Add in Onions, Ginger, Garlic and Jalapenos. Add a little Salt to speed up the cooking process.
8. Cook till the Onions get translucent.
9. Add in the Vegetables: Mushrooms, Corn, Bell Pepper, Celery, Carrots and Zucchini.
10. Mix and make sure all the vegetables are coated with Oil.
11. Add in the boiled Soy Nuggets (squeeze them well before adding them to the pot).
12. Mix and cook for about 1-2 minutes.
13. Next add in the pureed Tomatoes (add a can of crushed tomato instead if you dont have fresh).
14. Add in the Stewed Tomatoes (we used Mexican, use any) and the Cooked Beans (along with the water that they cooked in) and the Cilantro.
15. Increase the heat/flame and add in Cumin Powder and Garam Masala.
16. Also add in the Stock (as needed) and mix well.
17. Check on the Salt, Spices and Seasonings and cover and cook for 30 min.
18. Keep stirring frequently and checking on the moisture level, add more if needed.
19. Once its all looks well incorporated, turn off the flame and its ready to serve.
