KidneyBeans Chili

2 cans Red Kidney Beans
1 cup Zucchini - Optional
1 cup Yellow Squash - Optional
1 cup Carrot - Optional
1 can diced Tomatoes (preferably organic)
2 Onions
3 – 4 Garlic Pods
Coriander
1” Ginger
½ tsp Cumin – Coriander Powder
½ tsp Red Chili Powder
½ tsp Garam Masala
½ tsp Oregano
½ tsp Basil
Cheddar Cheese or Pepper Jack
Jalapenos or Banana Peppers - Optional
Olive oil - optional


Drain and wash Kidney beans. Chop zucchini, squash and carrot into small cubes. Chop onions, ginger and garlic.

Take 2 tsp of olive oil (optional) in a Crock pot and saute onions, garlic and ginger. When onion caramelizes add cumin-coriander powder, oregano, basil, red chili powder, garam masala and mix well.

Then add all the chopped vegetables, salt and turmeric and cook till the vegetables are soft.

Then add tomatoes, coriander and bring to a boil and add beans, a cup of water and cook in medium heat with the lid on, stirring frequently. Taste for salt and adjust seasonings.

Sprinkle grated cheddar cheese on the hot pot and it will melt slowly. Serve it hot.

This dish is good for cold evenings. It is a heavy snack with corn or tortilla chips. It can be made spicier by adding jalapenos or banana peppers on the cheese.