The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too!

Serves: 4-6
Prep time: 20 minutes
Cook time: 25 minutes


  • 1 tbsp Olive oil
  • 1 1/2 tsp Cumin seeds
  • 4 Garlic cloves
  • 2 tbsp Ginger, fresh
  • 1 Onion, medium
  • 1  green chili
  • 1 28 ounce can Tomatoes
  • 3 cups  cooked whole urad dal
  • 2 cups Kidney beans cooked
  • 1 tsp Lime juice
  • 1/2 tsp Cayenne pepper
  • 1 tbsp Chili powder
  • 1 tsp Garam masala
  • 1/3 cup Cilantro, leaves for garnish


In a medium sized pot, heat olive oil over medium heat – when hot add the cumin seeds and let it cook until the seeds starts to crack and pop, then add the ginger, garlic, green chili and onions.  Cook for 5 minutes, stirring constantly.

Add the can of tomatoes, and cook for another 10 minutes stirring constantly.  Add cooked kidney beans, cooked dal and all of the remaining spices and lime juice.  Continue to cook for another 10 minutes, garnish with cilantro leaves before serving.

Serve hot with warmed Naan.