Vegetarian Three Beans Chili
Saute 1 chopped onion, 1 chopped green pepper, and 1/2 minced jalapeño until the vegetables have softened.
Add 2 minced garlic cloves, salt, cumin, and chili powder to taste. Saute until you can smell the spices.
Add 2 cups [each] of black beans, chickpeas, and navy beans, and 2 cans of diced tomatoes.
Bring to a boil, lower the heat, and simmer for 15 to 30 minutes.
Serve with chopped white onion, feta, avocado, cilantro, a squeeze of lime juice, and a drizzle of chili oil.
Below is chili oil I made by following a recipe I found online that turned out way too spicy so I had to dilute it with regular oil.
The next time I would do it, I would heat 1 cup oil on medium heat for about 5 minutes, then add 1/4 cup red pepper flakes and a pinch of salt. Mix to combine. Take off the heat and let stand until it cools down. Strain and pour into a pretty bottle.
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