Vegetarian Chili

This nourishing combination of beans and vegetables is given an extra protein boost with the addition of crumbled 
home-made curd cheese (panir). To make this a dairy-free dish, add frozen tofu that's been thawed and crumbled 
instead of the curd cheese. (Instructions for preparing tofu in this way are included in the recipe for Vegetarian 
Stroganoff). Chili is delicious served with your choice of breads or rice.

PREPARATION AND COOKING TIME: 30 to 40 minutes

YIELD: enough for 6 to 8 persons

2 tablespoons (40 ml) olive oil
2 hot green chilies, seeded and minced
1/4 teaspoon (1 ml) yellow asafoetida powder
1/2 cup (125 ml) diced green peppers
1/2 cup (125 ml) diced celery
1/2 cup (125 ml) cooked corn pieces
3 cups (750 ml) tomatoes, blanched, peeled and chopped
3/4 cup (185 ml) tomato paste
3 cups (750 ml) cooked kidney beans (reserve the bean liquid separately)
1 cup (250 ml) crumbled curd cheese or frozen tofu that's been thawed and crumbled
1 teaspoon (5 ml) ground cumin 
11/2 teaspoons (7 ml) salt
1/4 teaspoon (1 ml) freshly ground black pepper
1 teaspoon (5 ml) cayenne pepper, or to taste
1 tablespoon (20 ml) brown sugar
2 tablespoons (40 ml) chopped fresh parsley