Three Bean Chilli for a fiery Lunchbox Fiesta
Red beans Black beans Pinto beans
each of (Rajma), and soaked overnight and cooked(reserve the cooking liquid)
3 – 4
peeled and crushed
7 – 8
cut length wise
peeled and sliced (or use any vegetables of choice)
washed, peeled and cubed
Chipotle pepper Adobo sauce
in chopped ( add more if you like it spicy)
Chopped fresh for garnishing
Heat Oil in a wok
Add the onion and garlic and sautxe9 till translucent.
Add the baby corn, carrots, sweet potatoes and mix.
Add salt, cover and cook for 5-6 minutes till the vegetables are just cooked. Alternatively you can steam the vegetables.
Add the cooked beans and the tomato puree and cook for 5-6 minutes.
Add the cumene powder, red chilli powder, chipotle chilli, brown sugar. Adjust the salt and mix well.
Add water reserved from cooking the beans to make a thick stew and cook for a few minutes more.
Garnish with coriander leaves.
Pack in a spill proof lunch box along with the the accompaniments mentioned above.