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vegan chili leaderboard

Vegan Indian Dal Chili

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main, soup, chili
  • Method: stovetop
  • Cuisine: indian, american

Description

Vegan Indian Dal Chili Author: Alex Caspero Vegan Indian Dal Chili! You are going to love this masala spiced chili. Vegan and Gluten-free.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main, soup, chili
  • Method: stovetop
  • Cuisine: indian, american
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: dinner, main, soup, chili
  • Method: stovetop
  • Cuisine: indian, american
Scale

Ingredients

  • 1 1/2 cups whole urad dal
  • 1 cup dried small kidney beans
  • 1 tablespoon olive oil
  • 1 medium onion, very finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons cumin seeds
  • 1 tablespoon chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper (or more/less depending on your preference)
  • 12 Thai green chilis, minced
  • 1 28 ounce can crushed tomatoes
  • 3 cups water
  • 1 teaspoon lime juice
  • 1/3 cup chopped cilantro leaves

Instructions

  1. Combine the urad dal and kidney beans in a large pot and cover with water by at least 1 inch. Soak for at least 8 hours or overnight.
  2. Drain and rinse beans, then return back to the pot with 8 cups water. Bring to a boil, then reduce heat to low and cook until tender, about 60 minutes. You can also cook beans in a pressure cooker for 15 minutes.
  3. Heat the olive oil over medium heat and add the onion. Cook until onion is very soft, about 5-7 minutes. Add the ginger, garlic, cumin seeds, chili powder, garam masala, cayenne pepper and chili peppers. Cook for another 5 minutes until chilis are soft.
  4. Add in the crushed tomatoes, cooked beans, water and cook at least another 15-20 minutes until the mixture has thickened and warmed through. Right before serving, stir in the lime juice and cilantro.

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