Life is Simple Mung Bean Chili


  • 2 tsp ghee
  • 1 tsp garlic, minced
  • 1/4 cup onion, diced
  • 1/2 cup yellow mung dahl beans, uncooked
  • 1-1/2 cups water (or homemade sodium-free vegetable broth)
  • 1-15 oz can tomatoes, crushed
  • 1 tsp cumin seeds (or 1/2 tsp powdered)
  • 1 tsp oregano, dried
  • 1/2 tsp paprika
  • 1 pinch cayenne
  • 1/4 cup guacamole (see link below for recipe)
  • 1/2 cup cilantro, freshly chopped (optional)
  • 1 splash lime (optional)


In a medium saucepan, sauté the onion and garlic in ghee until tender.

Add mung beans, tomatoes, and water with spices. Bring to a boil. Cover. Reduce heat to low. Simmer 15–30 minutes, or until lentils are tender.

Garnish with cilantro, lime, and guacamole.


Beans are best eaten less of in the winter months — except for mung beans and lentils. Here is a nice warming chili recipe made with mung beans for the winter months.

High quality salts, herbs, spices & can be found here.


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