Ez Pz Chili with Tomato Chunky Chutney

How about making a steaming hot pot of Chili with little fuss? I love to use my crockpot to make lentils, soups, stews etc. It is a versatile kitchen-mate that eases the cooking process i.e. less babysitting. So, I wanted to use the crockpot to make the perfect Chili (Vegan version. You  can however add your choice of meat like beef, chicken etc) using the Tomato Chutney. I was amazed by how easy it turned out and wanted to share it with you! Hope you will make it and enjoy it too whilst spending the least time in the kitchen 🙂 

Interesting side-note: The Chili is similar to a much sought-after dish in North Indian menu called rajma from taste and a texture perspective. While Rajma uses red kidney beans alone, I love to experiment by adding other lentils like below. You can substitute or make your own combo. The typical American Chili has a combo of black beans, red kidney beans etc. You could still use these beans in lieu of my combo here and end with the same yummy outcome 🙂


(If you are using dried beans, you should soak them overnight in cold water so that it softens up for cooking easily)

  1. 1.5 cup of Kidney beans (canned)
  2. 1 cup of dry Green mung (you can substitute with black beans). I soaked the dry mung beans in water overnight
  3. 7 or 8 cloves of garlic minced
  4. A small piece of ginger minced
  5. Olive oil to saute
  6. 2 sliced green chilies (depending on your ability to handle spice levels)
  7. 1.5 jars of  Tomato Chutney (brings a zest to the dish rather than individually cutting and saunteng onions/tomatoes/spices etc –> a huge time saver :))
  8. Salt to taste
  9. Cilantro to garnish
  10. Fresh green lime for adding towards the end


  • Cook the beans combo in the crockpot on LOW for ~2 hours (if using dried/soaked beans, they have to cook for 6-8 hrs)
  • Separately, heat oil in a non-stick pan
  • Add the minced garlic and ginger and saute for a few mins to release the flavor.
  • Add the sliced green chilies and give it a quick saute

Garlic and ginger saute

  •   Add 1.5 jars of Tomato Chutney to this ginger/garlic mix and let it simmer for a few mins

Tomato Chutney Salsa added

  • Check to ensure that the beans in the crockpot are soft (not mushy). Now pour the above ginger/garlic/Chutney mixture into the the softened beans in the crockpot. Add water depending on your consistency needs

Garlic, ginger and Chutney Salsa added to beans in Crockpot

  •   Let this mixture cook on LOW for 2 hours. This process ensures that the beans are infused with the spices and flavor

Final product garnished with Cilantro

  • Finish it off by garnishing it with cilantro and freshly squeezed lime juice

Ready to be devoured !

  •  Enjoy with rice or bread or as a Chili by itself topping with cheese/sour-cream

Until the next EZ recipe, au revoir !!

By |2018-09-12T19:19:13+00:00June 4th, 2014|Lentils, Recipes, Vegan|0 Comments

About the Author:

Shruthi is the creative chef and mastermind behind these flavorful chutneys and dishes. Cooking with only the freshest ingredients, she loves using her chutneys to add a new twist to traditional favorites. She is constantly experimenting with new recipes, striving to bring the complex sweet and savory flavors of India into your easy, every-day meals. Shruthi lives in Southern California with her husband and two foodie kids, and looks forward to sharing her passion for food with you!

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