about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Indian Spiced Vegan Chili.

I am not going to pretend even for a moment like I can make legit Indian food.  Despite having culinary training, making traditional ethnic cuisine is something that typically takes years of focused experience.  But I do love to play around with spices and flavors, and make my best inspired versions of my favorite dishes.

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Since the weather here in Seattle has been damp and grey, a big pot of chili sounded like the perfect thing to simmer on our stove.  I have made a few different versions of chili in the past (here and here), so this time I wanted to try something a bit different.  This Indian-inspired bean chili is perhaps my favorite one yet.

Indian Spiced Vegan Chili

by Emily Malone

Prep Time: 10 minutes

Cook Time: 2 hours

Ingredients (8 servings)

  • 1 medium onion, diced
  • 4 ribs celery, diced
  • 2 lbs potatoes (I used Yukon gold), cubed
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 can garbanzo beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 jalapeno, seeded and minced
  • 3 tablespoons curry powder
  • 1 tablespoon chili powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1.5 teaspoons kosher salt (more to taste)
  • naan bread (optional)


  1. In a large dutch oven or heavy-bottomed pot, start by sauteing the onions and celery in a little bit of olive oil.
  2. Once browned, add potatoes and saute for a few minutes just to get a bit of color.
  3. Add vegetable broth, tomatoes, beans, jalapeno, spices, and salt. Bring pot up to a simmer.
  4. Once simmering, reduce heat and cover. You really only have to cook this until the potatoes are tender, but in my opinion, chili is always better if you allow it to cook for at least a few hours. Extra cooking time allows the flavors and spices have time to intensify and develop.
  5. Cover and simmer on medium/low heat for at least two hours, stirring occasionally.
  6. Before servings, season to taste with any additional salt (if needed).
  7. Serve along side hot naan bread for dipping!

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I have a confession to make.  As our chili simmered on the stove, I said to Casey, "You know what would be perfect with this?  We need naan to dip in it like cornbread!”  And instead of whipping out the ingredients to make my own, I whipped out the iPad and looked up the phone number to the Indian restaurant that is dangerously located about 200 feet from our house.  It’s seriously just TOO easy.

So although I have made naan in the past, this naan came from the nice folks down the street.  And let me tell you, ordering $10 worth of ONLY naan bread is both embarrassing and slightly confusing.  Also, totally worth it.

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This dish has all the comfort of heat of traditional chili, with an interesting Indian twist.  When cooking for a large group of guests, chili is a go-to way to please most palates and dietary preferences.  This recipe would be a perfect meal for covering all your bases, while also doing something a bit more fun and unexpected.

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As always, enjoy!

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67 Comments so far
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Jen     at 5:44 am

My husband made this for us last night and it was delicious, with quite a kick to it. This recipe was our first attempt at our goal to have at least one vegan or vegetarian meal each week. I am sure that I will be hitting up your blog for more vegan recipes. Yum.

P.S. I got my naan at Wegman’s. :-)


eatingRD     at 1:34 pm

This looks tasty! I love all those spices and naan :) We tried to make naan once before, but boy that’s a lot of work, so we usually pick it up from TJ’s.


Jess     at 6:51 pm

Hey Emily, I’ve been reading for a while but it’s my first time commenting, you’re one of my go-to blogs for health inspiration and recipes so I thought I could share a little secret about Indian cooking with you: add the spices to the onions, they need to cook in oil first before you add the broth. Also: desi people (Indian, Pakistanis, etc) totally order just naan at an Indian restaurant if they are cooking at home, because fresh naan made in a tandoor over tastes way better. So no need to feel awkward.


Lauren G     at 3:45 pm

I made this last night for a group of friends and it was delicious! Keep the Indian inspired recipes coming!!


I love to eat | PDX Dinosaur     at 4:35 pm

[…] I encourage you all to check out this fun alternative. Also what am I using it for… this lovely chili! […]

Roxy     at 11:36 am

I made this on Friday, it ended up being super hot. I frequent Indian food so am accustomed to heat. If I wanted to tone the heat down would I just cut back on the chili powder? thx


Emily Malone Reply:

Probably too big of a jalapeno! The chili powder is a strong flavor, but not really spicy.


Jules     at 11:15 am

Made this last night! It was a good excuse to visit the Indian grocery down the street. I couldn’t find the garam masala anywhere else, and that’s fine because it was only $1.99 there (for 7oz!), and 8 loaves of naan were only $2.50! So much cheaper than the regular grocery store! It was delicious, and we have plenty of leftovers for cold nights!


Danielle     at 7:49 am

This looks delicious!!! Would it work to cook it in a slow cooker? Thanks!


Emily Malone Reply:

I don’t see why not!


Ann     at 10:03 pm

Made this last week and it was SO GOOD!! I was excited every day to eat the leftovers for lunch, and am so sad they’re gone I’m thinking about making it again this week. Thanks!


Nancy     at 11:39 am

What size cans of beans and tomatoes do you use? There are many different sizes.


Kinsey     at 2:38 pm

I’ve got this cookin’ on the stove right now! Question though, I subbed sweet potatoes for the regular potatoes and really hoping that doesn’t mess it all up. Do you think it’ll be ok?


Kinsey Reply:

Ok it’s done and SO good :) I love the “sweet” compliment it gives the somewhat spicy soup!


Gail     at 10:12 pm

Online courses are taking over the land-based course.
Performed range of clinical functions in a 70-bed neonatal ICU, assessed patients’ developmental stages and conditions, administered medications, mainntained patient charts and responded to medical
emergencies. The traditional course required medical personnel to attend regular classes held at medical institutes.


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