Cook this chili for the future, and you will have a hearty meal in the middle of the week.
Despite the fact that, in general, on the preparation of this vegetarian chili need to take a lot of time, it, no matter how strange, save you strength and be a great choice for dinner after a hard day’s work. It can be cooked for 2-3 days forward. Chili sauce based on canned fried green hot peppers so you don’t have to spend time on them cleaning and frying. Corn bread served with chili Verde, you can bake a day earlier. You just have to wait when it cools completely and then carefully wrap in foil and leave at room temperature.
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Time: 2 hours. 10 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chile verde
- 250 gr potato
- 250 gr yams (sweet potato with red peel)
- 1/4 Art. extra virgin olive oil
- 1 tbsp. chopped onion
- 4 large cloves of garlic
- 250 gr physalis
- 2 large green chili peppers
- 2 tbsp. l dry oregano
- 1 tbsp. l flour
- 2 tsp cumin seeds
- Salt and ground black pepper
- 1 can of canned corn
- 1 tbsp. vegetable broth
- 1 can of canned fried green hot pepper
- For topping: grated feta cheese, chopped green onions, slices of avocado, lime and diced hot pepper serrano
- For serving: corn bread on yogurt and sour cream
Corn bread on yogurt and sour cream
- 0.5 tbsp. (110 g.) Frozen butter, chopped small cubes, and a little more to lubricate the form
- 2 tbsp. cornmeal
- 3/4 Art. wheat flour
- 6 tbsp. l Sahara
- 1 tbsp. l baking powder
- 1.25 tsp salt
- 0.5 tsp drinking soda
- 1.25 Art. yogurt
- 1/3 Art. sour cream
- 2 large eggs
Recipes with similar ingredients: potato, sweet potato (sweet potato), serrano pepper, feta cheese, Avocado, corn bread, oregano, cumin, physalis vegetable, corn
Recipe preparation:
- Cut the peel from the potatoes and yams and cut them into cubes. Peel the garlic, put it on a cutting board, with force press down with a knife, and then finely chop. Free from the husk physalis, rinse, core and cut into small pieces. Cut the stem of peppers blanched and clean the seeds; cut one into cubes, and cut the second into 4 strips.
- Heat olive oil in a large thick-walled pan over medium heat. Put onions, potatoes, yams, garlic, physalis and pepper blanched. Cover and simmer for 8 minutes until soft. onions, stirring occasionally so that it does not burn. Mix with vegetables oregano, flour, cumin, 1 tsp. salt and 0.5 tsp black pepper. Without draining, add canned corn, vegetable stock and bring to a boil.
- Put canned green chili peppers in a kitchen bowl combine harvester. Put the same strips of pepper sent from the pan, catching them with cooking tongs. Grind everything until smooth. Pour the resulting sauce into the pan.
- Cover and simmer chili for 20 minutes. Then remove the cover and simmer for 20-25 minutes, stirring occasionally, until softened potatoes and yams and achieve the desired consistency. Add salt and pepper to taste. Pour a portion of chili in a bowl and decorate the finished dish. Serve with buttermilk and sour cream corn bread. Another option. Dishes Vegetarian chili with zucchini.
Corn bread on yogurt and sour cream
Place the pan in the middle of the oven and heat to 200 ° C. Butter a metal baking dish the size of 23 cm.x23 cm.x5 cm. In a food processor, mix both types of flour, sugar, baking powder, salt and soda, mix for 5 seconds. Add the cubes of butter. Grind 15-20 seconds to grinding oil. Whisk in a separate deep bowl. yogurt, sour cream and eggs. Add the dry mix from the combine and mix until smooth. Put the dough in the prepared form. Bake corn bread until golden brown for 25 minutes, and then check readiness with a toothpick. Turn off the oven and leave the container inside for at least 30 minutes. Serve bread warm or cooled to room temperature.
