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Home / Recipes / Rajma, Black eyed peas and Pumpkin Chili

Photo of Rajma, Black eyed peas and Pumpkin Chili by Anandha Bhagyam at BetterButter
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Rajma, Black eyed peas and Pumpkin Chili

Jan-25-2018
Anandha Bhagyam
20 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Rajma, Black eyed peas and Pumpkin Chili RECIPE

My kids love chili especially in cold and sun zero days this makes a nice hearty meal

Recipe Tags

  • Veg
  • Hard
  • Kids Recipes
  • Mexican
  • Pressure Cook
  • Soups
  • Healthy

Ingredients Serving: 4

  1. 2 cups Kashmiri rajma
  2. 2 cups black beans
  3. 1 cup chopped pumpkin
  4. 1 cup chopped carrots
  5. 2 cups sweet corn
  6. 1 large capsicum
  7. 2 cups onions finely shredded
  8. 5-6 ripe tomatoes
  9. 1 small jalapeño pepper
  10. salt to taste
  11. 2 spoons cumin powder
  12. 3 spoons mixed Italian herbs such as oregano and thyme
  13. 2 spoons like juice
  14. 1 spoon chili powder

Instructions

  1. Pressure cook Rajma and black eyed peas after soaking for 8 hours
  2. Cook for 4-5 whistles
  3. Take a large pan add oil and sauté chopped garlic and onions
  4. Add the pumpkin and carrots
  5. Add salt , chili powder, cumin and herbs let this cook
  6. Take another pan and with little oil chargrill the tomatoes and capsicum
  7. Cook tomatoes and capsicum for 10 minutes until soft, blend tomatoes and capsicum
  8. Add the blended mix to the veggies that are cooking
  9. Add the beans at this stage and simmer for 20 minutes the chili is done
  10. Top with sour cream, cut onions and cilantro

Reviews (1)  

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Manju Gupta
Jan-29-2018
Manju Gupta   Jan-29-2018

Woww...Yummyyy...

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