Rajma Vegetarian Chili

Warm up your taste buds with Rajma Vegetarian Chili, a hearty, plant-based twist on classic chili that fuses the bold flavors of Indian cuisine with a comforting Tex-Mex flair. This protein-packed dish stars tender red kidney beans (rajma) simmered in a rich tomato base infused with aromatic spices like cumin, coriander, and paprika. Fresh vegetables, including carrots, red bell peppers, and sweet corn, add a delightful texture and a vibrant pop of color to the bowl. Perfectly balanced with a hint of heat from green chili and a squeeze of lime for brightness, this one-pot wonder is ideal for weeknight dinners or cozy gatherings. Serve it on its own, or pair it with rice, quinoa, or crusty bread for a wholesome, crowd-pleasing meal. Whether you're vegan, vegetarian, or simply a chili enthusiast, this Rajma Vegetarian Chili promises to satisfy your cravings with every flavorful spoonful.

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Dried red kidney beans (rajma)
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 small Green chili, finely chopped (optional)
• 2 large Tomatoes, pureed
• 2 tablespoons Tomato paste
• 1 cup Cooked corn kernels
• 1 medium Red bell pepper, diced
• 1 medium Carrots, diced
• 3 cups Vegetable broth
• 2 teaspoons Ground cumin
• 1 teaspoon Coriander powder
• 1 teaspoon Paprika
• 1 teaspoon Chili powder (optional, adjust to taste)
• 0.5 teaspoons Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2.5 cups Cooked or canned kidney beans (drained and rinsed if using canned)
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

If using dried kidney beans, rinse them thoroughly and soak them in water for 8-10 hours or overnight. Drain and rinse them again, then cook in a pressure cooker or pot with water until tender. Set aside.

Step 2

Heat olive oil in a large pot over medium heat.

Step 3

Add the chopped onions and sauté until they are golden and translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic, ginger, and green chili (if using). Cook for 1-2 minutes until fragrant.

Step 5

Add the pureed tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.

Step 6

Add diced carrots, red bell pepper, and corn kernels. Stir well to combine.

Step 7

Pour in the vegetable broth and bring to a simmer.

Step 8

Add ground cumin, coriander powder, paprika, chili powder (if using), turmeric, salt, and black pepper. Mix thoroughly to distribute the spices.

Step 9

Add the cooked or canned kidney beans to the pot and stir to combine. Let the chili simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve hot in bowls, garnished with fresh cilantro and a wedge of lime. Optionally, pair with rice, quinoa, or crusty bread.

Nutrition Facts

Serving size	1627.2 grams (1627.2g)

Amount per serving	% Daily Value*
Calories	1614

Total Fat 41.70g	53%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 4207mg	183%
Total Carbohydrate 257.20g	94%
Dietary Fiber 75.60g	270%
Total Sugars 47.00g
Protein 76.00g	152%

Vitamin D 0IU	0%
Calcium 573mg	44%
Iron 30mg	164%
Potassium 6202mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.0%

Protein: 17.8%

Carbs: 60.2%