Chili sin carne with red beans
Chili sin carne con fagioli rossi
Spicy vegetarian dish with beans, peppers and corn
Spicy vegetarian chili with red beans, bell peppers, corn and spices, ready in 40 minutes.
Chili sin carne with red beans is a one-dish meal vegetarian with an intense character, built on the balance between the sweetness of the bell peppers and corn, the creamy texture of legumes and the warm profile of spices. Cumin, smoked paprika, oregano and chili pepper They define the identity of the sauce, while the tomato binds the elements together in a soft and enveloping preparation. Cooking in a pan concentrates the aromas and makes the mixture dense, without losing the recognizability of the ingredients. The dark chocolate, melted off the heat, adds aromatic depth without imparting a marked sweetness. The dish can be completed with sour cream or Greek yogurt, cilantro and accompanied by bread, basmati rice, or tortillas. The text does not attribute the dish to a specific Italian region.
Instructions
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3 steps · natural Italian voice
Prepare the soffritto spicy
9 minHeat a drizzle of olive oil in a pot over medium heatSauté the onion and garlic for 5 minutes, until soft and translucent. Add the bell peppers diced and cook for 3 minutes. Add cumin, smoked paprika, oregano and chili pepper or chili powder; toast them for 1 minute, stirring, until they release their aroma.
Cook the chili
20 minCombine the drained beans, the canned whole peeled tomatoes crushed and drained corn. Mix to distribute the soffritto, pour (3.38 fl oz) 100 ml of water and season with salt to taste. Cook over medium heat for 20 minutes, stirring occasionally, until the tomato thickens and the mixture reaches a dense and creamy consistency.
Complete and serve
1 minTurn off the heat and add the dark chocolate. Stir until it melts completely and integrates into the sauce, deepening the flavor. Serve the chili hot with sour cream or Greek yogurt, cilantro and bread, basmati rice or tortillas.
Chef's Tips
Let the chili rest after cooking whenever possible, because cooling intensifies the absorption of the spices and the flavor is more harmonious the next day.
Ingredients
- 2 cans red kidney beans, 16.93 oz (480 g) drained
- 2 bell peppers diced reds
- 1 can of drained corn
- (14.11 oz) 400 g of canned whole peeled tomatoes
- 1 onion
- 2 cloves of garlic
- (2 tsp) 2 teaspoons of cumin
- (2 tsp) 2 teaspoons of smoked paprika
- (1 tsp) 1 teaspoon of oregano
- Chili pepper or chili powder, as needed
- Extra virgin olive oil, as needed
- Salt, as needed
- (0.71 oz) 20 g dark chocolate
- Sour cream or Greek yogurt, to serve
- Cilantro, to serve
- (3.38 fl oz) 100 ml water
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