Three Bean Chilli for a fiery Lunchbox Fiesta

Italian and Mexican cuisine are close contenders as far as my favourite food is concerned, just after Indian food. While I think I have some ‘Past life connection’ with Italy and the comforting Italian cuisine, the vibrant Mexican food (or Tex-Mex) manages to cheer me up even on dreary days.

Mexican inspired Tacos, Burritos, Fajitas, Salsas are part of our meals on a regular basis and they also find their way in our lunch boxes.

This colorful bowl of Three bean Chilli, packed with goodness and bursting with fiery flavors, is sure to banish even the Monday blues. A quick, spicy  ,wholesome stew cooked with available vegetables and beans agrees easily with our Indian palate too.

A few years ago I discovered the smoky goodness of Chipotle peppers in Adobo sauce when a friend gifted me some tins. I have been adding these to anything and everything possible since then.

The recipe for Three Bean Chilli is quite adaptable to whatever ingredients you have on hand or you can substitute the Black and Pinto beans with easily beans like black eyed beans (Chowli) or chickpeas.

The Chilli topped with some Corn salsa or sliced of Avocado is a wholesome meal in itself. Coupled with some Corn bread or soft Tortillas (Rotis) or even cooked Millets/Couscous/Dalia/ Brown rice this is nothing short of a Mini Fiesta for your office lunch box.

The beans, vegetable and Tomato puree can be prepped in advance to reduce the cooking time on a rushed working day morning.

I have been eyeing the Wonderchef Da Vinci Cookware Set for a while now. I think, the gorgeous wok will be apt to put together this Three bean Chilli.

Luckily there is a giveaway at The Urban Spice and I am just in time for The Urban Spice Sweet September Giveawaywith myThree Bean Chilli.

Here’s a recipe for my version of Three Bean Chilli

for ~ 2-3 servings

Three Bean Chilli for a fiery Lunchbox Fiesta

Print Recipe

Three Bean Chilli for a fiery Lunchbox Fiesta Print Recipe

Ingredients

• xbd cup Red beans Black beans Pinto beans each of (Rajma), and soaked overnight and cooked(reserve the cooking liquid)
• 1 onion large chopped
• 3 - 4 cloves garlic peeled and crushed
• 7 - 8 Baby Corns cut length wise
• 1 Carrot peeled and sliced (or use any vegetables of choice)
• 1 Sweet Potato washed, peeled and cubed
• 1 cup Tomato Puree
• 1 Chipotle pepper Adobo sauce in chopped ( add more if you like it spicy)
• 1 tsp cumene powder
• xbd tsp red chilli powder (Optional)
• xbd tsp brown sugar
• 3 tsp oil
• coriander leaves Chopped fresh for garnishing
• to taste Salt

Servings:

Instructions

1. Heat Oil in a wok
2. Add the onion and garlic and sautxe9 till translucent.
3. Add the baby corn, carrots, sweet potatoes and mix.
4. Add salt, cover and cook for 5-6 minutes till the vegetables are just cooked. Alternatively you can steam the vegetables.
5. Add the cooked beans and the tomato puree and cook for 5-6 minutes.
6. Add the cumene powder, red chilli powder, chipotle chilli, brown sugar. Adjust the salt and mix well.
7. Add water reserved from cooking the beans to make a thick stew and cook for a few minutes more.
8. Garnish with coriander leaves.

Recipe Notes

Pack in a spill proof lunch box along with the the accompaniments mentioned above.