Vegetarian Chili with Zucchini

Vegetarian Chili with Zucchini – A Detailed recipe cooking. Time: 2 час. 45 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 700 gr medium sized zucchini, chopped into small pieces cubes
• 400 gr. canned black beans
• 2 tbsp. young spinach
• 4 peppers sent
• 1/4 Art. natural olive oil
• 2 onions, diced into small cubes
• 3 to 4 chopped garlic cloves
• 1 tbsp. l cumin, handful
• 1 tbsp. l coriander, handful
• A few sprigs of chopped fresh thyme
• 1 red or green hot chili pepper, chopped or sliced
• 1 tsp dried oregano or marjoram, 1/3 of a handful
• 1/4 Art. tomato paste
• 330 gr beer
• 2 tbsp. chicken or vegetable stock
• 1 tbsp. l (15 gr.) Butter
• 1 tbsp. long-grain white or brown rice
• 1/2 tbsp. fresh cilantro leaves, if desired

Recipes with similar ingredients: black preto beans, spinach, rice long grain, brown rice, tomato paste, light beer, zucchini, chili pepper, onion, garlic, cumin, coriander, thyme, oregano, cilantro

Recipe preparation:

1. Scorch pebble peppers blanched, placing them over a gas fire cooker or place under the grill in the oven. Flip over peppers, as you char. Put chili peppers in tightly closed bowl and cool, then peel and finely chop or chop in mashed food processor with large pieces.
2. In a large saucepan, heat the olive oil to a moderately high temperature and add zucchini, onion, garlic, hot pepper, cumin, coriander, thyme, oregano, salt and bell pepper, cook, often stirring for 10 minutes. Add tomato paste and continue cooking for another 1 minute or more.
3. Dessert the pan with beer, mix the blanched peppers and beans and add half the broth, bring to a boil, then reduce heat and simmer for 10 to 15 minutes to combined the flavors of the ingredients.
   

   Prepare a side dish for chili

   Melt the butter in a saucepan at medium temperature and add rice, fry for a minute or two, then mix 1.5 cups of broth, bring to a boil, reduce heat and cook with the lid on, at low temperature, 15 minutes. In a food processor, grind in Spinach paste, cilantro, if used, and a little salt. When rice to cook, mix the paste. Turn off the fire, cover and leave the pan on the stove for 5 to 10 minutes. Loosen the rice with a fork and Serve in deep plates, top with chili with zucchini and with decorations of your choice. Toppings for serving chili: crushed corn chips or warmed tortilla with dip sauce, sour cream, grated cheese, green onions or finely chopped onions, slices Lime. Vegetarian Chili Recipe.