Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram
The Vegetarian Mexican Chili for Tacos Recipe is a classic dish of the Mexican Cuisine that is usually had along with Taco's or Mexican Rice. This recipe specifically uses nutritious fiber rich Horse Gram, which can be served to diabetics also.
The Vegetarian Mexican Chili for Tacos Recipe is a classic dish of the Mexican Cuisine that is usually had along with Taco's or Mexican Rice. The Chillies are traditionally made from a variety of beans, but in this recipe, I have used Horse Gram and Mexican spices making this Chilli wholesome and yet delicious.
Did you know: Horse gram is a lentil variety that is loaded with dietary fiber, vitamins, iron etc. Intake of Horse gram is excellent for people who are trying to reduce their weight. Horse Gram helps in curing the bladder stones and also in improving the digestive system.
If you like this recipe, you can also try other Mexican recipes such as
- 1 cup Horse Gram Dal (Kollu/ Kulith) , soaked for 2 hours
- 1 Onion , finely chopped
- 2 Stalk Celery , finely chopped
- 2 Pickled Jalapenos , finely chopped
- 3 cloves Garlic , minced
- 1 Tomato , finely chopped
- 1/2 teaspoon Red chilli powder
- 2 teaspoon Cumin powder (Jeera) , roasted
- 1 teaspoon Dried oregano
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Black pepper powder , adjustable
- 1 tablespoon Olive Oil
- Salt , to taste
How to make Vegetarian Mexican Chili for Tacos Recipe - Made from Horse Gram
To begin making the Vegetarian Mexican Chili, we will first cook the Horse Gram Lentils. We will cook the soaked horse gram using the pressure cooker method. You can also cook it in a saucepan if you prefer that method. Place the soaked horse gram in the
Place the soaked horse gram in the pressure cooker, along with 2 cups fo water. Cover the pan, place the weight on and pressure cook the horse gram until you hear two whistles. After a couple of whistles, turn the heat to low and simmer the horse gram for 3 to 4 minutes. After 3 to 4 minutes turn off the heat. Allow the pressure to release naturally.
Open the cooker, if there is excess water from the lentils, then drain the excess liquids and keep it aside in a separate bowl. We will use it for the chiles as and when required.
The next step is to make the spice base for the Mexican Chili.
Heat the olive oil in a heavy-bottomed pan on medium heat. Add minced garlic, the onions, the celery stalk and stir-fry until the onions ane celery are tender.
Once tender, add the chopped tomatoes, jalapenos, along with chili powder, ground cumin, bay leaf, dried oregano, black pepper, and cook until tomato become soft and well cooked.
Now add the cooked horse gram lentils along with 2 tablespoons of reserved lentil water. Give the Mexican Chili a brisk boil. Once it comes to a brisk boil, cover the pan, turn the heat to low and simmer the Vegetarian Mexican Chili for about 10 minutes and turn off the heat. Check the salt and spices and adjust to suit your taste.
Born in Kerala and brought up in Chennai. Divya is big fan of street foods and die hard fan of Pani Poori. She loves cooking for her hubby and he never insists for anything specific, never complains, never troubles. "When you have a hubby like that, you will always want to treat him with good food :). " This was how her passion for cooking evolved and now she is an expert. Divya derives inspiration from her friends, fellow food bloggers and that has made her an avid blogger herself. She blogs at Dishing with Divya