Chili with colorful beans, tomatoes, and corn

Name: Chili with colorful beans, tomatoes, and corn - Speranta G.
Ingredients: 2 tablespoons oil; 1 large onion; chopped; 2 cloves garlic; chopped; 1 red bell pepper; cleaned and chopped; 1 small carrot; peeled and chopped; 1 small celery stalk; finely chopped; 3 tablespoons hot paprika; 2 tablespoons sweet paprika; 2 teaspoons dried oregano; 1 teaspoon cumin; 1 can (800 g) tomato pulp with sauce; 1 can (400 g) white beans; drained and sautéed; 1 can (400 g) red beans; drained and sautéed; 250 ml water; 60 ml soy sauce; 2 teaspoons cornstarch mixed with 30 ml water; 1 can (300 g) corn kernels.

Savory - Chili with colorful beans, tomatoes, and corn by Speranta G. - Recipia

Chili with Colorful Beans, Tomatoes, and Corn - A Flavorful Culinary Experience Preparation time: 15 minutes Cooking time: 50 minutes Total time: 1 hour and 5 minutes Servings: 4-6 Welcome to our kitchen! Today, I will share with you a delicious recipe for chili with colorful beans, tomatoes, and corn, perfect for cool evenings or when you want to surprise your friends with a dish full of flavor. This recipe is not only tasty but also very nutritious, packed with vegetables and proteins. Chili has become a favorite in many culinary cultures, and its combination of spices and healthy ingredients makes it an ideal dish for the whole family. Necessary ingredients: - 2 tablespoons olive oil or vegetable oil - 1 large onion, finely chopped - 2 garlic cloves, finely chopped - 1 red bell pepper, cleaned and chopped - 1 small carrot, peeled and diced - 1 small stalk of celery, finely chopped - 3 tablespoons chili powder (adjustable to taste) - 2 tablespoons sweet paprika - 2 teaspoons dried oregano - 1 teaspoon cumin - 1 can (800 g) crushed tomatoes with sauce - 1 can (400 g) white beans, drained and rinsed - 1 can (400 g) red beans, drained and rinsed - 250 ml water - 60 ml soy sauce - 2 teaspoons cornstarch mixed with 30 ml water - 1 can (300 g) corn kernels, drained Preparation steps: 1. Preparing the Ingredients: Start by preparing all the ingredients. Chop the onion, garlic, bell pepper, and other vegetables. This will not only help you stay organized but also make the cooking process more enjoyable. 2. Heating the Oil: In a large skillet, pour in the 2 tablespoons of oil and heat it over medium heat. Olive oil provides a rich flavor, but you can also use another type of oil depending on your preferences. 3. Sautéing the Vegetables: Add the chopped onion and garlic. Sauté these ingredients for 2-3 minutes until they become translucent. Then, add the bell pepper, carrot, and celery. Continue to cook the mixture for 5-10 minutes, stirring constantly, until the vegetables soften. 4. Adding the Spices: It’s time to add all the spices: chili powder, sweet paprika, oregano, and cumin. Cook the mixture for another minute to allow the flavors to reveal themselves and blend harmoniously. 5. Including the Wet Ingredients: Now it’s time to bring everything together. Add the crushed tomatoes, white and red beans, water, and soy sauce. Mix well to combine all the ingredients. This mixture will give rise to a delicious chili, full of textures and flavors. 6. Boiling: Bring the dish to a boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally. This step is essential to allow the flavors to concentrate and develop. 7. Finishing the Dish: When the time is up, add the cornstarch mixed with water. This will help thicken the chili, giving it a creamy consistency. Mix well, then add the drained corn kernels. Let it simmer for another 10 minutes, then taste and adjust the spices if necessary. 8. Serving: Serve the chili warm, alongside toasted bread or rice, or even with nachos for a more fun meal. You can also add a little yogurt or sour cream on top for a creamy contrast. Tips and Tricks: - You can vary the chili by adding other vegetables, such as zucchini or squash, to give it an extra touch of freshness. - If you like a more intense flavor, you can add fresh chili peppers or chili flakes. - This dish can be stored in the refrigerator for a few days and is even tastier the next day when the flavors have melded even better. - If you want to avoid soy, you can use tamari sauce for a gluten-free option. Nutritional Benefits: This chili with beans is packed with plant-based proteins thanks to the beans, making it an excellent source of fiber, vitamins, and minerals. Tomatoes are rich in lycopene, a powerful antioxidant, and corn adds sweetness and crunch. A serving of this chili has about 350 calories, making it a nourishing and satisfying choice. Frequently Asked Questions: - Can I use fresh beans instead of canned? Yes, but you will need to boil them separately before adding them to the chili. - Can I make the chili vegetarian? This recipe is already vegetarian, but you can add ground beef or chicken if you want a meat version. - What other dishes pair well with this chili? It pairs excellently with fresh salads, rice, tortillas, or even with a young red wine. I hope you will try this recipe for chili with colorful beans, tomatoes, and corn! It is a delicious and easy-to-make meal, perfect for any occasion. Don’t forget to visit my blog for more new recipes and culinary inspiration. Bon appétit!

Category: Savory Author: Speranta G. Views: 1 Date: 05.10.2024

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