Vegeterian Chili

Chili is this American dish for which I have caught a fancy. The main reason being, there are so many vegetables in it! Ofcourse the more important reason being its tasty :P This is the second year I'm making chili for the department chili cook-off. Last year's chili happened to be a little too tangy, this year I made up for it :D
















Ingredients:

2 cups rajma (red kidney beans)
1/2 green bell pepper
1/2 red bell pepper (chopped)
1 small zucchini (chopped/grated)
2-3 sticks of celery (chopped)
1/2 cup corn
1 small can diced tomatoes
1.5 small can tomato puree
1 tsp minced garlic
1 medium sized onion (chopped)
McCirmick chili seasoning
1 tsp red chili powder
1 tsp garam masala
salt to taste
1/2 tsp rai (musturd seeds)
1/2 tsp jeera (cumin seeds)
1 tsp oil
jalapenoes and cheese for garnishing

Preparation:

1. Soak the rajma overnight and boil them until soft.
2. In a pan, take 1 tsp of oil and add rai and jeera seeds (musterd and cumin seeds). Then add onion and cook until brown.
3. Then add minced garlic, tomato puree, diced tomatoes, bell peppers, celery, zucchini and corn to the pan. Add salt, garam masala, red chili powder and McCormick seasoning to the pan. Add about 1/2 cup water and cook. Cover the pan for better results. Cook for about 15-20 minutes so that all the veggies get cooked well.
4. Add the kidney beans to the mixture and cook for 5 minutes.
5. Garnish with cheese and jalapenoes.
6. Chili is ready!!!