Ingredients:

• 1 cup Pinto or Black Beans

• 6 oz tomate paste

• 6 oz garlic roasted cut tomatoes 

• 1 small onion 

• 1 red capsicum

• 1 yellow capsicum

• 2 green chillies

• 2-3 garlic cloves

• 1 cup Cilantro

• 1/2 tsp ground turmeric

• 1/2 tsp ground red chilli

• 1/2 ground cinnamon

• 1 tsp salt 

• 1 tbsp olive oil

• 2 cups water

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Recipe:

1. Boil pinto beans in 2 cups of water. Add 1/2 tsp salt and let it cook.

2. Cut onion, red and yellow capsicum to about 2 inch size pieces.

3. In a deep pan, add 1 tbsp of olive oil.

4. Add onion, green chilies cut into small pieces and finely chopped garlic.

5. Let it cook for 1 minute.

6. Add chopped red and yellow capsicum. Let it cook for 2 minutes. 

7. Add 1/2 cup of cilantro. Stir well.

8. Add ground turmeric, ground red chili, ground cinnamon powder.

9. Add boiled pinto beans, roasted garlic tomatoes and tomato paste.

10. Add 2 cups of water to get good consistency (not too thick).

11. Add salt as per taste.

12. Cover the pan and let it simmer on low flame for 20 minutes stirring occasionally.

13. Add 1/2 cup of cilantro when ready.

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Garnish Veg Chili with 1 spoon of yogurt and cilantro in a serving bowl. Add a few tortilla chips on the side with some guacamole to give the finished 'Aha' look. Who can resist it now?

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