Summer Chili with Vegetables

Votes: 16

Photo of the dish: Johnny Miller

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 504, total fat 13 G., saturated fats G., proteins 16 G., carbohydrates 79 G., fiber G., cholesterol mg, sodium mg, sugar G.

Summer chili with vegetables - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

800 g canned unsalted pinto beans
400 g canned unsalted diced tomatoes
2 portobello mushrooms (brown button mushrooms), cleaned and sliced
3 tablespoons of vegetable oil
1 medium red onion, finely chopped
3 crushed cloves of garlic
2 tbsp. chili powder
2 tsp ground cumin
1 poblano chili pepper, seeded and finely chopped
2 cups frozen corn kernels, defrosted
Coarse salt and freshly ground pepper
Grated cheddar cheese, sour cream, and/or fresh cilantro leaves for topping (optional)
8 warmed corn tortillas (recipe corn tortillas, recipe wheat tortillas)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pinto beans, cheddar cheese, tortilla, portobello mushrooms, red onion, garlic, cumin, chili seasoning, corn, tomatoes, sour cream, cilantro, ancho pepper

Cooking the dish according to the recipe:

Heat vegetable oil in a large saucepan over medium heat. Add chopped red onion, reserving a little.

Add the garlic, chili powder, and cumin and cook for 3 minutes, stirring occasionally, until the onion begins to soften. Add the poblano pepper, mushrooms, and corn. Cook for another 3 minutes, or until the onion is halfway cooked through.

Add the beans, tomatoes, 1.5 cups of water, and 1/2 teaspoon each of salt and black pepper. Bring the mixture to a boil, stir, and reduce the heat slightly. Simmer over low heat, stirring occasionally, for about 20 minutes, or until the vegetables are fully cooked. The chili should thicken. Season with salt and pepper.
Ladle the chili into bowls. Sprinkle with cheese, sour cream and/or cilantro, and top with the reserved onions. Serve with tortillas.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Vegetarian dishes / Main courses / Cereals, legumes / Vegetables and mushrooms / / Food Network - recipes / American cuisine