South Indian Inspired Vegetarian Chili

Back in 1996, my friend Rahul returned from a trip from Mumbai with some brand new recipes he had learned from his cousins.  This is where I learned to make jalepeno-coconut chutney.  It's also where I learned to use mustard seed properly and understand the impacts of spice layering on the taste of dishes.  Most importantly, immediately upon smelling the popping mustard and cumin seeds, I absolutely knew how to make a delicious vegetarian chili that is unmistakably chili.  Enjoy!

INGREDIENTS (note the importance of flavor layering highlighted in sections):

3T canola oil (or any high flash point oil)
1T yellow mustard seeds (black are fine, I use a mixture)
1T cumin seeds
--.
1 yellow onion, diced
3-4 cloves of garlic, minced
1-2 dried chilis of your choice
1-28 oz can of whole tomatoes
28 oz water
1-6 oz can of tomato paste
2T ground cumin
1/2 t curry powder
1/4-1/2 t cayenne pepper
1 can each dark and light red kidney beans, thoroughly rinsed
2 cans black beans, thoroughly rinsed (you must use canned because you need them to disintegrate into the chili to thicken it)
1 package sliced portabello mushrooms, chopped
..--.
RECIPE
Place oil, mustard seeds and cumin seeds in a covered pot over medium high heat.  Seeds will begin to pop.  When popping slows, turn down the heat to medium-low and add the diced onions and dried peppers.  Sauté until the onions are thoroughly softened.  Add garlic and stir.

Crush the whole tomatoes into the pan, removing any skin that might be remaining.  Add juice, water and tomato paste.  Mix thoroughly and turn the heat up to medium.  Add remaining spices, mushrooms and beans; cover and bring to a nice simmer.  Simmer for 1/2 hour or so until desired thickness and serve piping hot.


YOGURT RAITA
1 cup plain yogurt, drained

zest and juice of 1 lime

1 tablespoon coriander seeds, crushed


I typically use fat free yogurt for this.  First, you need to drain some liquid from the yogurt to thicken it.  I Place a coffee filter or 2 paper towels layered in a fine mesh sieve over a bowl.  Spoon in the yogurt into the sieve, and set aside to drain for at least 1/2 hour.  Add lime zest, lime juice and freshly crushed coriander.  Mix well.  This makes a wonderful topping for chili (or any spicy Mexican dish)!  If you prefer it a bit more savory, you can add a tablespoon of extra virgin olive oil.