Now Your Turn

Vegetarian Chili with Cheddar Biscuit

Mexican | April 2, 2014 | By

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This is one of my favorite dishes which is satisfy your hunger.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
3 cup soya ground
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles

Directions
In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add soya ground and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until soya is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper.

 

Comments

  1. Leave a Reply

    Tibor
    April 2, 2014

    This is the best and nicest food blog!

  2. Leave a Reply

    Monika
    April 2, 2014

    Looks great! another masterpiece… 🙂

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Georgia Bitay