Three Bean Chilli for a fiery Lunchbox Fiesta
  • xbdcup Red beans Black beans Pinto beanseach of (Rajma), and soaked overnight and cooked(reserve the cooking liquid)
  • 1 onionlarge chopped
  • 3 – 4cloves garlicpeeled and crushed
  • 7 – 8 Baby Cornscut length wise
  • 1 Carrotpeeled and sliced (or use any vegetables of choice)
  • 1 Sweet Potatowashed, peeled and cubed
  • 1cup TomatoPuree
  • 1 Chipotle pepper Adobo saucein chopped ( add more if you like it spicy)
  • 1tsp cumene powder
  • xbdtsp red chillipowder (Optional)
  • xbdtsp brown sugar
  • 3tsp oil
  • coriander leavesChopped fresh for garnishing
  • to taste Salt
  1. Heat Oil in a wok
  2. Add the onion and garlic and sautxe9 till translucent.
  3. Add the baby corn, carrots, sweet potatoes and mix.
  4. Add salt, cover and cook for 5-6 minutes till the vegetables are just cooked. Alternatively you can steam the vegetables.
  5. Add the cooked beans and the tomato puree and cook for 5-6 minutes.
  6. Add the cumene powder, red chilli powder, chipotle chilli, brown sugar. Adjust the salt and mix well.
  7. Add water reserved from cooking the beans to make a thick stew and cook for a few minutes more.
  8. Garnish with coriander leaves.
Recipe Notes

Pack in a spill proof lunch box along with the the accompaniments mentioned above.