Chile vegetariano de frijoles

Name: Chile vegetariano de frijoles
Cook time: 60 min
Cuisine: Mexican recipes
Ingredients: 3 tablespoon of Único Olive Oil; 0.5 yellow onion; 1 entire carrot; 2 entire zuzzhini; 2 tablespoon chili powder; 2 tablespoon chopped garlic; 1 can of Chipotle peppers in sauce; 1 can chopped tomatoes; 1 can of Black beans; 1 can of Red beans; 1 can of Pinto bean; 0.5 tablespoon of Adobo with GOYA pepper; 1 entire sour cream; 1 entire onion sliced

Mexican recipes

Vegetables

Launch

Medium

60'

Discover what we can get when we combine fresh vegetables, diced tomatoes, vibrant spices and 3 delicious varieties of GOYA® beans: A vegetarian chili that is as tasty as it is nutritious; a comforting dish where meat won't matter. For extra flavor, don't forget to add the chipotle peppers for a smoky, slightly spicy and intense flavor.

Ingredients Preparation Share

Ingredients

Receta

3 tablespoon of Único Olive Oil
0.5 yellow onion
1 entire carrot
2 entire zuzzhini
2 tablespoon chili powder
2 tablespoon chopped garlic
1 can of Chipotle peppers in sauce
1 can chopped tomatoes
1 can of Black beans
1 can of Red beans
1 can of Pinto bean
0.5 tablespoon of Adobo with GOYA pepper

Para el aderezzo

1 entire sour cream
1 entire onion sliced

Preparation

Heat oil in medium, heavy pot or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring occasionally, until onions soften and carrots are crisp-tender, about 8 minutes. Add zucchini, chili powder, garlic and chipotle chile. Cook, stirring occasionally, until zucchini softens, about 5 minutes.
Stir in crushed tomatoes, black beans, pinto beans (with liquid) and red kidney beans (with liquid). Bring liquid to boil. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens slightly and vegetables are completely tender, about 30 minutes. Season with Adobo.
Serve with sour cream and chopped scallions, if desired.