Spicy flavors of Mexico for the whole family

You no longer need to go to an international food restaurant to eat certain dishes. Currently, there are many things you can do at home, in the comfort of your home, as is the case with chili.

Meatbeans, tomato and very spicy: these are the basic ingredients to make the traditional chili recipe, but since we believe that everyone has the right to taste this marvel, we would like to share one with you. vegetarian version.

It’s a simple and quick dish to make, which yields a lot of quantity and at a low cost, which makes it perfect for dinners with more people.

You can accompany it with white rice, eat it in tortillas or make burritos. It’s your choice.

But there is something that cannot be missing: pepper and piri-piri to give that strong and substantial touch to the dish.

mexican chili

Ingredients

• 500g minced meat
• 2 onions
• 2 garlic cloves
• 1 green pepper
• 400g of tomato pulp
• 250 g canned red beans
• 150gr of corn
• Salt, pepper, cumin, paprika and olive oil to taste

how to prepare chili

• Heat the oil in a large pot or pan.
• Add the chopped onions and garlic cloves and let it braise.
• Add the meat and spices.
• When the meat is cooked, add the pepper cut into pieces and the tomato pulp. Mix everything.
• Cover with water and cook over low heat until everything is tender and mushy – maybe it could take an hour, depending on your stove.
• Then add the dried beans and corn.
• Mix and cook over medium heat for 15 minutes.

Vegetarian chili

Ingredients

• 1 jar of red beans
• 1 can of corn
• 1 red pepper
• 1 carrot
• 1 onion
• 2 garlic cloves
• 1 mango
• 1 chilli
• 200gr tomato pulp
• 1/2 glass of white wine
• 1 c. cumin coffee
• Qb salt

How to prepare vegetarian chili

• Remove half of the water from the beans and all the water from the corn.
• After washing well, cut the pepper in half and remove the seeds and all the white parts inside. Slice and then make into cubes.
• Cut the chilli into thin slices and remove the seeds, the peeled and pitted mango into cubes and the carrot into cubes.
• Sauté the finely chopped onion and garlic and the carrot in a frying pan with a drizzle of olive oil.
• Add the white wine and keep for about 2 to 3 minutes over medium heat.
• Add the tomato pulp and stir well.
• Add the corn, beans and the rest of the water that was in the jar. Mix everything. If necessary, you can add a little more water.
• Season with a little salt, add the cumin and chilli and let it cook.
• When practically ready, add the mango, stir and turn off the heat after about two minutes.