Chile vegetariano de frijoles
Mexican recipes
Legumbres
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
Receta
- 3 tablespoon of Aceite de Oliva Único
- 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 Frijoles negros
- 1 can of Frijoles rojos
- 1 can of Alubia pinta
- 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.
