Super Simple Channa Masala Chili
One of the most popular recipes on this site, is this slow cooker choley or Channa Masala recipe, today. This recipe takes the idea of this recipe, meshes it with a Bengali ghooghni. And then meshes it with the idea of chili. The result is a Super Simple Chana Masala Chili. This recipe can be done either using the slow cooker setting or the pressure cook setting. Both are good ideas. The only planning needed in either case is soaking your chickpeas ahead of time. And if you want to check out what a Bengali ghooghny you can find a recipe in the Bengali Five Spice Chronicles.
The Story of Channa Masala Chili
Any time I am out of options legumes come to my rescue. In an attempt to mix it up I cobbled this Chana Masala Chili.
It worked well for Sunday dinner. I dressed it up with all the typical chili fixings. Anything tastes good with sour cream, and grated cheese thrown in. I added in some grated carrots and chopped cilantro in a semblance of balance.
This week on my never-ending quest to get off the couch after I come back home, I signed up for pool membership. Actually, nudged on by my son. Aadi, somehow has been slow in getting to learn swimming. This week he agreed to do some private lessons, if I joined him.
If you love Chickpeas
Since this is a one pot meal, I just serve this with the listed fixings. If you love chickpeas, a couple of ideas for you are,
Channa Masala – Classic Indian Chickpeas
Instant Pot Easiest Channa Masala
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group.
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
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This is a great one-dish meal with lots of flavor and gets done in a slow cooker. The dish other than being a great one dish meal, also freezes well.
Ingredients
- 3/4 cups dried regular chickpeas
- 1/2 cup brown chickpeas or red kidney beans (optional)
- 3 cups water
- 11/2 teaspoons salt or to taste
- 1 teaspoon red cayenne pepper
- 1 cup crushed tomatoes or 4 fresh tomatoes
- 2 green Serrano chilies
- 1 large 11/2 inch piece peeled ginger
- 4 pods garlic
- 11/2 teaspoons cumin powder
- 2 tablespoons oil
- 1 large (about 2 inch stick cinnamon)
- 2 pods cardamom
- 3/4 pounds ground lamb or chicken
- Salt to taste
- 1 tablespoon chopped thyme
- 1/2 cup chopped cilantro
- 1 and 1/2 teaspoons smoked paprika
- sour cream
- grated cheddar cheese
- chopped scallions
- Chopped Avocado
- Chopped Jalapenos
- Chopped jalapenos
Instructions
- Soak the chickpeas and the red kidney beans overnight.
- After 4 hours of cooking, place the tomatoes, chilies, ginger and garlic with the cumin powder in a blender and process until smooth.
- Turn the instant pot on to sauté mode and add in the cinnamon and the cardamom. After a few minutes add in the lamb or chicken and cook for 2 minutes.
- Add in the tomato mixture and bring to a simmer.
- Drain and rinse the chickpea mixture. Add to the instant pot with the salt and 2 cups of water.
- Set on pressure mode for 35 minutes allowing a natural release or slow cook for 6 hours.
- Check the seasonings and stir in the thyme, cilantro and smoked paprika.
- Stir in the cilantro and check the seasonings.
- Serve with garnishes of your choice.
Jenn
Help! When you say “1/2 cup brown chickpeas or red kidney beans ” does that mean dried or canned? Thanks!
rinkub@aol.com
Hi Jenn,
It is half cup dried chickpeas.