Tex-Mex vegetarian chili from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (page 64) by Madhur Jaffrey

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Notes about this recipe

  • Jeljh98 on June 20, 2024

    Added half a teaspoon of smoked paprika for some added smokiness - love it!

  • jenburkholder on January 12, 2024

    Solid, basic chili. Cooked my kidney beans from scratch and that gave a real boost to the flavor.

  • meginyeg on September 29, 2021

    This was ok. Spice combination was good. But I think we prefer black bean versions of vegetarian chili.

  • Lepa on November 04, 2017

    I have been making this chili for many years and always come back to it after trying other chili recipes. I make it in a pressure cooker and put the lid on after sauteing the onions, pepper, garlic and spices. I reduce the water to 3 cups and add the tomatoes, lentils and beans. It takes about twenty minutes at pressure and then I release the pressure, mix in the corn meal and finish it with the lid off. This shaves about 30 minutes off the recipe and doesn't affect the taste at all. We eat it with cheese, sour cream and cornbread but it's also delicious with polenta, as MJ recommends.

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