Everybody who knows me by now will tell you, I am a huge Ree Drummond fan.
I have never missed an episode before, thanks to the record button and binge watching over the weekends.
Time and time again I will see her making tex mex dishes and I really want to try them out, but cooking for 2 meat eaters alone can sometimes lead to a ton of food wastage
My dad is of those people who will eat the dish today and tomorrow but give it to him for a 3rd day in a row and he will sulk and that food will go down very hard and the hints for something else will be hard.
Just by chance I was paging through one of Madhur Jaffrey’s books when I happened to stumble upon a recipe for tex mex vegetarian chilli and I knew I had to try it out.
I was a bit worried because I came across this recipe near the end of the year where I was using anything that was left over in the freezer and pantry to allow me to restock in the new year.
But alas everything the recipe asked for I had, this is a super recipe in my books as it makes use of all those tins of kidney beans I accidently bought and still have not make a dent in my stash.
I was surprised to that I enjoyed this dish, seeing as I was not fasting. I served it with crispy rolls and boy was it delicious even the sauce. To rub my roll around the bottom of the dish to absorb all that lovely deliciousness.
Believe it or not, this dish was a hit with my family, there was no leftovers. Well it was a bit tricky for my mother as she is not a huge lover of tomatoes and she literally picked out all the plum tomatoes in her bowl.
- 1 x onion, finely chopped.
- 3 x cloves garlic, finely chopped.
- 1 x green pepper, finely chopped.
- 2 x green chillies, finely chopped.
- 1 ½ x tsp jeera seeds.
- 2 x tsp paprika
- ½ x tsp dried thyme.
- ½ x tsp dried sage
- 1 x tsp dried oregano.
- ¼ x tsp cayenne pepper.
- 1 x tin lentils, drain and rinsed.
- 1 x tin red kidney beans, drained and rinsed.
- 1 x tin plum tomatoes, chopped.
- 3 x tbsp. coriander, chopped.
- 1 ½ x tsp salt.
- 1 x tbsp. corn starch.
- Heat a little oil in a pot.
- Add the onions, garlic, green chillies and green peppers.
- Saute till the onions are soft.
- Add in the spices and mix to coat everything nicely.
- Add in the lentils, kidney beans and tomatoes with the tomatoe liquid from the tin.
- Add in the coriander, salt and 4 ½ x cups water.
- Cover and cook for and hour
- Mix the corn starch with 3 x tbsp. water.
- Add to the pot and stir.
- Cover and cook till the mixture has thickened.