The main components of this dish are beans and corn.
The rich taste of this vegetarian vegetable chili with beans it turns out not due to long hours of cooking, but thanks caramelization of tomato paste and warming spices. To add hotness, you can take spicy salsa or a little adobo sauce (although Chile itself is quite spicy). Add the corn for sweetish flavor, or mix the khomini corn, giving chili special texture and unusual.
Time: 40 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 cans (425 gr. Each) beans – red, black and pinto, or another for your taste (drain, do not rinse)
- 1 can (425 g.) White corn homini, drain the liquid, but not rinse
- 3 tbsp. l vegetable oil
- 3 tbsp. l tomato paste
- 1 chipotle pepper in adobo sauce, knead thoroughly with a fork
- 3 tbsp. l chili powder
- 1 tsp dried oregano
- 2 cans (450 gr. Each) mild fresh salsa (about 3.5 Art.)
- 1 tbsp. long grain white rice
- 1/4 Art. cider vinegar
- Serving option: tortilla chips with slices pickled jalapenos
Recipes with similar ingredients: red beans, black beans preto, corn, long grain rice, jalapeno peppers, tomato paste, chipotle pepper in adobo sauce, salsa sauce, chili seasoning, oregano, apple cider vinegar tortilla
Recipe preparation:
- Heat oil in a medium saucepan over moderate heat. Add tomato paste and cook for about 90 seconds, rubbing and constantly stirring with a heat-resistant spatula or flat wooden spoon until the paste will not darken and give a flavor. Add chipotle, chili powder and oregano and cook, stirring, 1 min. Stir in fresh salsa (sauce pico de gallo) and 1.25 st. water. Add beans and khomini corn. Bring to a boil, set a light fire, cover and leave at low boil for 25 minutes., periodically stirring.
- In the meantime, boil 1.5 tbsp. water in a small stewpan with the lid. Stir in rice, reduce heat and cook under a lid about 15 min. Until water is absorbed. Remove from heat and let stand under the lid for 5 minutes. Remove the chili from the heat, stir in apple cider vinegar and let stand for 1 min. Beat the rice with a fork, arrange in 6 bowls, put vegetable chili on top. Serve with pickles if desired jalapenos and tortilla tortilla chips.
