Spicy vegetable chili with beans

Votes: 3

The rich flavor of this vegetarian vegetable chili with beans comes not from long cooking times, but from the caramelization of the tomato paste and the warming of the spices. For added heat, you can use a hot salsa or a splash of adobo sauce (though the chili itself is quite spicy). Add corn for a sweet tang, or stir in hominy corn for a unique texture and flavor.

Time: 40 min.
Complexity: easily
Servings: 6

The main ingredients of this dish are beans and corn.

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:

3 cans (425g each) kidney beans - red, black, pinto, or any other to your taste (drained, do not rinse)
1 can (425g) white hominy corn, drained but not rinsed
3 tablespoons of vegetable oil
3 tablespoons tomato paste
1 chipotle pepper in adobo sauce, mashed thoroughly with a fork
3 tbsp. chili powder
1 teaspoon dried oregano
2 jars (450g each) mild fresh salsa (about 3 1/2 cups)
1 cup long-grain white rice
1/4 cup apple cider vinegar
Submission optiontortilla chips with pickled jalapeño slices

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat the oil in a medium saucepan over medium heat. Add the tomato paste and cook for about 90 seconds, stirring constantly with a heatproof spatula or flat wooden spoon, until the paste darkens and becomes fragrant. Add the chipotle peppers, chili powder, and oregano and cook, stirring, for 1 minute.

Stir in fresh salsa (pico de gallo sauce) and 1.25 cups of water. Add the beans and hominy corn. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
Meanwhile, bring 1.5 cups of water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat, and simmer, covered, for about 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

Remove the chili from the heat, stir in the apple cider vinegar, and let sit for 1 minute. Fluff the rice with a fork, divide among 6 bowls, and top with the vegetable chili. Serve with pickled jalapeños and tortilla chips, if desired. wheat tortilla.

Categories:

recipe / Vegetarian dishes / Soups / Thick soups and stews / / Food Network - recipes / Mexican cuisine

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