February 27, 2015

Three Bean Okra Chili

When the weather is cold outside we just like to be cozy around at home and have have some warm and spicy food. Chili is something well suited for a quick'n'healthy dinner on a cold evening. The pressure cooker cooks your beans perfectly and the Vitamix makes the perfect puréed soup base which gives it a slow cooked feel without using a slow cooker, or spending the whole day in the kitchen to get the slow cooked feel for your chili. Addition of okra will give an interesting texture, and of course okra is a diabetic friendly and heart healthy vegetable which everyone is trying include in their meals these days. As Indians we are so fortunate to have grown up eating okra in so many different ways, one more is always a welcome addition :-). Go for this warm okra Chili on a chilly night...!!!



Ingredients:

  • Black beans - 1/3 cup
  • Red kidney beans - 1/3 cup
  • White vaal beans - 1/3 cup
  • Okra - 30 (medium)
  • Tomato - 1 cup (chopped)
  • Garlic - 2-3 Tbs (minced)
  • Onion - 1/4 cup (chopped)
  • Paprika - 2 Tbs
  • Oregano - 2 Tbs
  • Cumin seeds - 1 tsp
  • Black pepper corns - 1/2 tsp
  • Chile de arbol - 1 (or use equivalent amount of red chilly powder)
  • EV Olive oil - 2 Tbs
  • Sea salt - as per taste
Directions:

  • Soak beans for 8-12 hours or overnight. Drain soaked beans and cook with about 3 1/2 - 4 cups of water. Pressure cooker works best. 
  • To make soup base: heat olive on medium heat and add cumin seeds, black pepper, chile (if using) minced garlic and chopped onion. Roast till onion is slightly pink and garlic is roasted well. Add chopped tomato, oregano, paprika, red chilly powder (if using) cook till tomato is soft, for about 3-4 minutes. Switch off and let it cool. Purée this along with a scoop of cooked beans and some cooking liquid from beans. This is your soup base.
  • Wash okra and trim edges. Cut into an inch long pieces. 
  • In a soup pot, add okra and cooked beans along with all remaining liquid from cooking beans. Cook on medium heat till okra is almost done. 
  • Add the puréed soup base and salt. Simmer on low-medium heat for about 5-10 minutes till all flavors combine well and okra is cooked enough. Adjust seasoning and switch off. 
  • Serve warm with chopped cilantro and toasted quinoa. 
  • Enjoy!! 
Okra Tips: If you want to reduce the slimy texture of okra, wash and cut okra ahead of time and spread them on a clean kitchen towel.You can also in addition, sauté them in a tablespoon of olive oil before adding to the chili. 


For toasted quinoa topping:

  • Quinoa - 1/2 cup
  • Lemon juice - 1 Tbs
  • Sea salt - 1/4 tsp
  • In a pan dry roast quinoa till you hear continuous popping (about 4-5 minutes on medium heat).
  • Cook with about a cup of water, lemon juice and salt, till well done and you can fluff the quinoa with a fork.

2 comments:

  1. Hi Mini,
    I am a huge fan of chili and the addition of okra makes we so ecstatic! I can't wait to try this! I am so delighted that you shared this healthy and delicious 3 Bean Okra Chili with us at the Healthy, Happy, Green and Natural Party Blog Hop! I’m pinning and sharing!

    ReplyDelete