Emeryl Lagassi serves this hot chili with rice and adds to each a plate of sour cream and soft slices of avocado. The nutritional value of one servings: (total 6 – 
Calories 311, total fat 7 g., saturated fat g., proteins 13 g., carbohydrates 51 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 55min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. red boiled beans or canned (drain brine and rinse)
- 2 tbsp. white beans (drain the brine and rinse)
- 1 small zucchini zucchini size (cut ends)
- 680 gr. washed and diced champignon caps portobello (about 5 large)
- 2-3 chopped serrano peppers (remove the stalk and seeds), taste
- 4 large, peeled and seeds and chopped tomatoes
- 1 can (425 gr.) Of tomato sauce
- 1 tbsp. vegetable stock or water
- 2 tbsp. l canola oil
- 1.5 tbsp. chopped onions
- 1 tbsp. chopped red bell pepper
- 2 tbsp. l chopped garlic
- 2 tbsp. l chili powder
- 1 tbsp. l ground cumin
- 1 and 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 Art. chopped fresh cilantro leaves
- Boiled brown rice, corn, as a side dish
- Sour cream or strained natural yogurt, diced avocado, green onion and Creole spice mix, for serving
Creole Spice Mix:
- 2.5 tbsp. l paprika
- 2 tbsp. l salt
- 2 tbsp. l garlic powder
- 1 tbsp. l black pepper
- 1 tbsp. l onion powder
- 1 tbsp. l cayenne pepper
- 1 tbsp. l dried oregano
- 1 tbsp. l dried thyme
Recipes with similar ingredients: zucchini, champignon mushrooms, pepper serrano, sweet pepper, brown rice, corn, Avocado, sour cream, green onions, chili peppers, cumin, ground cayenne pepper, garlic powder, oregano, thyme, tomatoes, white beans
Recipe preparation:
- In a large thick-walled pan over moderately high heat heat oil. Put onion, bell pepper, garlic and pepper serrano. Fry, stirring, until soft, about 3 minutes. Add zucchini and zucchini to the mushrooms and fry, stirring, until softness for about 6 minutes, until juice stands out from the vegetables, and they do not start to brown on the edges. Add chili powder, cumin, salt and cayenne pepper and cook, stirring, until aroma appears, about 30 seconds
- Add the tomatoes and mix well. Add beans, tomato sauce, vegetable broth, mix well and bring to a boil. Reduce heat to moderately low and simmer, periodically stirring for about 20 minutes. Remove from heat and add cilantro. Add spices to taste. For serving, lay on the bottom deep plates 1/4 tbsp. brown rice. Put the chili on the rice. Decorate each serving with a spoon of sour cream and avocado. Sprinkle with Creole spice, chives and serve. Creole spice mix: Mix all the ingredients thoroughly. Exit: 2/3 Art.
