Summer chili with vegetables - Detailed recipes with photos.

Summer chili with vegetables – a detailed recipe for cooking. value of one serving: (4 total) Calories 504, total fat one 3 g., saturated fats, proteins 16 g. carbohydrates 79 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Photo of the dish: Johnny Miller Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

800 gr. canned non salted pinto beans
400 gr. Canned Non Salted Tomato Diced
2 portobello mushrooms (brown champignons), peeled and chopped
3 tbsp. l vegetable oil
1 medium red onion, finely chopped
3 minced cloves of garlic
2 tbsp. l chili powder
2 tsp ground cumin
1 chilli peppers, seedless and finely chopped
2 tbsp. frozen corn kernels pre thawed
Coarse salt and freshly ground pepper
Grated cheddar cheese, sour cream and / or fresh cilantro leaves for sprinkles (all optional)
8 preheated corn tortillas (corn tortilla recipe, wheat tortilla recipe)

Recipes with similar ingredients: Pinto Beans, Cheddar Cheese, tortilla, portobello mushrooms, red onion, garlic, cumin, seasoning chili, corn, tomatoes, sour cream, cilantro, pepper ancho

Recipe preparation:

In a large saucepan, heat the oil over medium heat. the fire. Add chopped red onions, leaving very little. Add garlic, chili powder, cumin and cook 3 minutes, occasionally stirring until the onion begins to soften. Add the pepper blanched, mushrooms and corn. Cook another 3 minutes until half cooked. Add beans, tomatoes, 1.5 tbsp. water and 1/2 tsp. salt and black pepper. Bring the mixture to a boil, mix, reduce the heat a little. Simmer over low heat, stirring occasionally, for about 20 minutes, until full readiness of vegetables. Chile should thicken. Salt and pepper.
Pour the chili into plates. Sprinkle with cheese, add sour cream and / or cilantro, sprinkle with the left onion on top. Serve with tortillas.