Rajma Masala is sort of like an Indian version of vegetarian chili — velvety red kidney beans are simmered down with onions, garlic, tomato sauce, vegetable broth and a bunch of spices to create a rich, flavorful concoction. The difference with Rajma Masala, of course, is in the spices: garam masala, turmeric and ginger most likely aren’t in your average chili.

You’ll also notice some seemingly odd ingredients for an Indian dish, including diced hatch green chiles and Chinese five spice.

Rajma Masala became part of the regular diet in northern India and Nepal when the red kidney bean was first brought to the Indian subcontinent from Mexico. Hatch green chiles? Making a bit more sense now.

The Chinese five spice is the result of me cutting a few corners — I used it because we were out of ground cloves. But since the mixture contains cloves, as well as complementary spices like cinnamon, fennel seeds, star anise and Sichuan peppercorns, it actually works perfectly.

If you’re a fan of beans and bold flavors, then you’re going to love Rajma Masala!

INGREDIENTS

• 3 T. olive oil

• 2 small yellow onions (or one large onion), diced

• 5 garlic cloves, minced

• 2-3 in. piece of ginger, peeled & minced

• 1 - 4 oz. can of diced hatch green chiles

• 1 t. Chinese five spice

• 1 t. freshly ground black pepper

• 2 t. ground cumin

• 1 t. ground coriander

• 2 t. chili powder

• 1/2 t. garam masala

• 1/2 c. water

• 2 c. vegetable broth

• 1 - 8 oz. can of tomato sauce

• 2 - 15 oz. cans of dark red kidney beans, drained & rinsed

• 1/2 bunch of fresh cilantro, chopped

• Quinoa or rice, to serve

STEPS

1) Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chili powder, cumin, Chinese five spice, black pepper and onions. Toss well to coat and sauté for 3 minutes.

2) Add the green chiles, garlic and ginger + 1/4 c. of water and sauté for 2 minutes.

3) Add the ground coriander and garam masala and mix well. Add another 1/4 c. of water and cook for 1 minute.

4) Add the tomato sauce and mix well. Reduce heat to medium-low and cook for 5 minutes.

5) Add the kidney beans and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 35 minutes or until thickened.