Name: Rajma, Black eyed peas and Pumpkin Chili recipe by Anandha Bhagyam at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 cups Kashmiri rajma; 2 cups black beans; 1 cup chopped pumpkin; 1 cup chopped carrots; 2 cups sweet corn; 1 large capsicum; 2 cups onions finely shredded; 5-6 ripe tomatoes; 1 small jalapeño pepper; Salt to taste; 2 spoons cumin powder; 3 spoons mixed Italian herbs such as oregano and thyme; 2 spoons like juice; 1 spoon chili powder

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

Ingredients Serving: 4

2 cups Kashmiri rajma
2 cups black beans
1 cup chopped pumpkin
1 cup chopped carrots
2 cups sweet corn
1 large capsicum
2 cups onions finely shredded
5-6 ripe tomatoes
1 small jalapeño pepper
Salt to taste
2 spoons cumin powder
3 spoons mixed Italian herbs such as oregano and thyme
2 spoons like juice
1 spoon chili powder

Instructions

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

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