Wednesday, May 17, 2017

Posted by Mala at 1:00:00 AM No comments
Mexican Chili is a spicy stew or broth, thick, with different kinds of beans, and mostly it is made with meat. But here, it has been substituted with veggies, and this recipe comes to you from my daughter's kitchen, of course...
This has to be thick, we have to be careful in not adding too much water, it should not resemble a soup, it should be really really thick.
Please check my Glossary for any unknown terms
Look here for my other International recipes



Ingredients
Low sodium Cannelini beans - 1 can
Low sodium Pinto beans - 1 can
Low sodium kidney beans - 1 can 
Onions - 4, chopped
Diced tomatoes - 2 cans or fresh tomatoes - 6-8
Crushed tomatoes - 1 can, or 4 tomatoes grated
Garlic - 6 pods, chopped
Red bell pepper - 1, chopped
Green bell pepper - 1, chopped
Quinoa - 1/2 cup Vegetable broth or water - enough to cover the veggies
Chilli powder - 1 tbsp
Jeera / cumin powder - 2 tbsps
Coriander powder - 2 tbsps
Dried parsley - 1 tbsp
Dried basil - 1 tbsp
Dried Oregano - 1 tbsp
Fresh  green  chillies - 3-4 , chopped
Salt to taste

Recipe Cuisine: International/Mexican; Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: If it is in the slow-cooker, it will take 4-5 hours; If it is in a pan, then 30-45 mts  of slow cooking

Serves 6

I have used these 3 kinds of Canned beans, which are low in sodium. You can soak any three kinds of beans over night and have them half-cooked in a pressure cooker


You can see Pinto, Cannelini and Kidney beans


We get such cartons in the US , but instead of these, we can use tomato puree (store bought ) and fresh tomatoes diced ( here , in India)


Along with the beans, tomato puree and diced tomatoes put in the slow cooker. If we are cooking in a pan, then keep the flames on the lowest, and add them one by one.


Now, the chopped onions and garlic


Chopped bell peppers, red and green


1/2 cup quinoa added, this helps to give a good body to the stew


Now, the chilli, cumin and coriander powders and also the above mentioned dried herbs added


This is the vegetable broth, I have added


Add enough to cover the beans and veggies.


Salt to taste added


Fresh chopped chillies added


Cover the lid, and set on low for 6-8 hours.


Done now!


Serve with corn bread or any kind of bread.



This post first appeared in www.malpatskitchen.com
Notes
* Instead of quinoa, in case you don't have it, add any millet or brown rice.
* Instead of store bought vegetable broth, we ourselves can make the broth at home too. Just boil whatever veggies you have at home, remove the veggies, and you have the veggie broth.
*This is a satiating one-pot meal. Loaded with nutrition, and if made in the slow cooker, it becomes so easy, no need to stand near by to stir.




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