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Title : Paneer Chili
link : Paneer Chili

Paneer Chili

The week before my daughter was to leave for school I wanted to make something special for her using her beloved paneer. I decided to make chili using paneer. There is a lot of discussion about what makes authentic chili. I want to mention upfront that this recipe is not authentic. It is my version of chili.

This chili was perfect for a late afternoon snack after a heavy lunch. One think I would change is to add a lot more liquid. The paneer soaked up most of the moisture as it cooled.

You will need
5-6 oz. Paneer, cut into slices
1 cup black beans, soaked over and cooked separately
1 onion, diced
3 tomatoes, diced
1 green pepper, diced
1 tsp. cumin powder
1 tsp. cayenne pepper
salt and pepper
1 tbsp. olive oil
2-3 cups vegetable stock

Preheat oven to 400 F. Heat oil in a pan and place the paneer slices in it. When brown flip over and brown the other side. Remove from the pan, dice into cubes and keep aside. To the same pan add the onions and green peppers and saute for a few minutes. Next add the tomatoes and saute for a few more minutes.

Add the stock and the beans and let it come to a boil. Transfer the mixture to a oven safe casserole dish.

Finally add the paneer and the remaining ingredients.

Turn off heat. Cover with foil and bake for 25-30 minutes. Remove foil and bake another 5 minutes.

Enjoy!




This is for week 5 for the 52 Week Challenge for the theme Chili.

Sending this recipe to the Valli's Kids's delight event for baked snacks hosted by PJ.

This is my entry for week three, day two of BM #60 for the theme Baked Snacks. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

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