Indian Chili with Paneer and Kidney Beans
and naan chips
- Garam masala - 2 tsp
- Curry powder, mild - 2 tsp
- Cumin, ground - 1 tsp
- Coriander, ground - 1 tsp
- Red pepper flakes - 1/2 tsp
- Salt - 1/2 tsp
- Onions, medium - 1, chopped
- Bell peppers - 1, chopped
- Sweet potatoes - 1 lb, diced
- Garlic - 3 cloves, chopped
- Ginger, fresh - 2 tsp, grated
- Green onions - 2 stalks, chopped, green and white parts combined
- Cheese, paneer - 8 oz, cubed (sub firm tofu)
- Beans, kidney (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Indian Curry Spice Mix (ingredients listed separately) - 5 tsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Stock, any type - 2 cups
- Yogurt, plain or Greek - for serving
- Naan - 4, sliced into wedges
- Butter - 1 Tbsp
- Indian Curry Spice Mix (ingredients listed separately) - 1 tsp
- Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, red pepper flakes, and salt. (Can be done up to 5 days ahead)
- Onions / Bell peppers / Sweet potatoes / Garlic / Ginger - Prep as directed. Combine onions and bell peppers in one container. Store sweet potatoes in a second container. Combine garlic and ginger in a third container. (Can be done up to 5 days ahead)
- Green onions - Chop green onions and combine green and white parts. (Can be done up to 2 days ahead)
- Paneer - Slice into cubes.
- Beans - Drain and rinse.
- Naan - Slice into wedges.
- Turn on the oven’s broiler.
- Heat a Dutch oven over medium-high heat. Add oil and then onions and bell peppers to heated oil. Saute until softened, ~3 minutes.
- Add sweet potatoes and spice mix (portion for chili). Saute until spices are fragrant, ~2 minutes.
- Add crushed tomatoes, paneer, beans, garlic, ginger, and stock. Bring to a boil. Cover with a lid and reduce heat to maintain a low simmer. Simmer chili until sweet potatoes are tender, ~20 minutes.
- Melt butter in the microwave. Toss naan wedges with butter and spice mix (portion for naan). Spread out on a sheet pan.
- Place naan under the oven’s broiler and toast, flipping with a spatula halfway through cooking, until golden brown on both sides (watch it closely to prevent burning), 2 to 4 minutes total.
- Taste chili and season with some salt and pepper.
- Serve chili with yogurt and green onions on top. Enjoy naan chips on the side.
I used peas instead of green peppers because that's what I had and loved it!0 Helpful
I doubled the spices in the chili and it was delicious! Very filling!0 Helpful
Hubby and I really enjoyed it. Wasn’t my daughter’s favorite. I’d make it again!0 Helpful
It was more soupy than chili-ish, and I think my spices need a refresh, but this was pretty good.0 Helpful
Made the original recipe but substituted veggie crumbles for ground turkey, used the slow cooker. It was really good, we hosted friends for dinner and they liked it, too. There were no leftovers because we ate every last bite! The toasted naan chips really were a nice addition, don't skip those.0 Helpful
Yum! We loved this. We added more of the spices, as we usually do for these recipes, and subbed tofu for paneer. A tasty, flavorful, hearty meal that we'll definitely make again.0 Helpful