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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A nice Indian take on chili. Recipe courtesy Padma Lakshmi Show on Foodnetwork: Melting Pot, Episode: Padma's Passport-My Mother's Kitchen Ingredients:
2 tablespoons vegetable oil |
1 cup minced onion |
1 green bell pepper, diced |
2 garlic cloves, minced |
4 firm ripe tomatoes, cut into 1 inch pieces |
2 teaspoons minced gingerroot (or 1 teaspoon ground ginger) |
1 teaspoon cumin seed |
1 teaspoon garam masala |
1/2 teaspoon lemon pepper |
kidney bean, drained (19 ounce can, or dry beans cooked till soft) |
salt & freshly ground black pepper, to taste |
1/2 lemon, juiced, to taste |
3 tablespoons minced fresh cilantro |
Directions:
1. In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes.
2. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
3. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.
4. Stir in the lemon juice and cilantro.
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