Chili is a type of soup that originated in the southern state of Texas in the United States. It is often made with beef, beans, onions and tomatoes. The name chilli is derived for the chilli peppers used to spice this recipe. Chili is now a popular North American dish and is often served in fast food chains. I had my first taste of chili at the Tim Hortons, Canada’s popular coffee chain outlet. It is also widely available as a processed soup too. It is so versatile a dish and one can add vegetables, meat and beans of one’s own choice and can be served too in a variety of ways with bread, pastas, even rice or tortillas. Here is spiced up version of the traditional chili, where instead of beef and black beans, I have made it with chicken and red kidney beans (rajma).
Ingredients
Instructions
- Wash and soak the beans in cold water for at least 5 hours. Boil it in salted water till cooked and keep aside.
- Cook chicken and mince in a food processor.
- Finely chop the onions, ginger and garlic.
- Chop and puree the tomatoes in a blender.
- Dice the carrots and bell peppers.
- In a crockpot or big pot, heat the evoo and add in the onions. Fry till evenly browned, then add in the ginger, garlic, spices and chicken. Cook this about 5 minutes and then add in the pureed tomatoes, stock and cover and simmer for about 10 to 15 minutes. Add in the carrots and bell pepper. Grate in the lemon zest and juice of lemon.
- Finally add the cilantro and simmer for a few more minutes.
- Serve warm topped with sour cream or grated cheese.