This claims to be a chili recipe. While it does involve beans and tomatoes and chilies, it also involves a three-nut paste and the overall effect is much closer to a korma than any chili I've ever had. Thus, I am deciding that it's really a mislabeled korma after all. Either way, it's very good. I served it with some fried rice and a simple bottle gourd squash curry.

Three-Bean Korma

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. canola (or other neutral) oil
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1 carrot, chopped
• 6-8 cloves garlic, minced
• 2-4 fresh green Thai, finger, or jalapeño chilies, chopped
• 1 (400mL) can diced tomatoes
• 1-2 tsp. ground Kashmiri chilies (or 1 part cayenne + 3 parts paprika)
• 1 tsp. sweet paprika (optional)
• 2 tsp. Dhania-Jeera Masala
• 1/2 Tbsp. coarse sea salt
• 1/2 tsp. ground turmeric
• 3 c. water, divided
• 1/2 c. raw pine nuts
• 1/2 c. raw cashew nuts
• 1/2 c. raw pistachio nuts
• scant 2 c. cooked pinto beans
• scant 2 c. cooked kidney beans
• scant 2 c. cooked black beans
• 1/4 c. chopped fresh cilantro

Directions

1. Heat oil over medium heat.
2. Add onion, celery, carrot, grlic, and fresh chilies and cook, uncovered, stirring occasionally for 20 minutes.
3. Add the tomatoes, ground chilies, paprika (if using), masala, salt, and turmeric.
4. Reduce heat to medium-low and cook, uncovered, stirring occasionally, for ~5 minutes.
5. Meanwhile, pour 1/4 c. of the water into a blender followed by all of the nuts and purée.
6. Add the nut paste to the tomato mixture.
7. Pour the remaining water into the blender and whizz it round to wash out the blender. Add this nutty water to the pot as well.
8. Increase heat to medium-high and bring to a boil.
9. Reduce heat to medium-low, coer, and smmer, stirring occasionally, for 15 minutes.
10. Reduce heat to low and cook for another 15 minutes.
11. Sprinkle with cilantro and serve.