Vegetarian Chili

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vegetarian chiliPhoto by sleepyneko



3 tablespoons ghee or olive oil,

3 chopped hot green chilies,

1/2 teaspoon asafoetida powder,

1/2 cup diced green peppers,

4 cups cooked, peeled and chopped tomatoes,


1 cup tomato paste,

3 cups cooked green peas,

2 cup smoked cheese or tofu,

1 teaspoon minced roman cumin,

salt to taste,

1 teaspoon freshly minced black pepper,

1 teaspoon curry powder,

3 tablespoons fresh parsley,

1/2 teaspoon dried rosemary.


Put the ghee or oil in a pot over moderate heat. When the ghee or oil is hot, add the dried rosemary and chopped green chili and saute for 2 minute. Add the asafoetida powder and the green peppers. Cook until the vegetables soften. Add the cooked green peas and the chopped tomato and cook for another 10 minutes. Add all the remaining ingredients and cook for 20 minutes. At the end add smoked cheese or tofu. You can  add some reserved green peas liquid if the chili is too thick.


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