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Many South Asian households, both in India and stateside, have some version of "Mexican rajma," or red bean chili. Our take is inspired by Punjabi-style rajma and the flavors of the American Southwest. This vegetarian chili combines the best of both worlds with tons of supercharged flavor, thanks to our house Taco Masala coupled with lots of aromatics, Pragati Turmeric, and a pinch of hing. The base takes a little bit of time to cook — layering flavor takes time!— but the bean cooking time is drastically cut down by an overnight soak with some baking soda (a trick we learned from award-winning author Nik Sharma).
We love ours served piping hot, either served as chili on its own or ladled over Mexican red or jeera rice. And, of course, you need all the toppings! Yogurt or raita to cool the red chilli heat of the taco masala, thinly sliced red onions, roughly chopped cilantro, and lime wedges for squeezing are a must. But, feel free to go wild with other toppings like grated cheddar cheese, pickled peppers, and diced avocado, just to name a few.