Chilli vegano

Ingredientes

  • 1 lata de tomate pelado (cubos)
  • 1 lata de feijão vermelho ou preto cozido e sem caldo
  • 2 c sopa de chilli mexicano (pó comprado pronto a granel)
  • 1c chá pimenta calabresa
  • 1 c chá de cominho
  • 1 pitada de canela
  • 1/2 cebola
  • 1 pimentão vermelho (ou mix de cores)
  • 1 dente de alho
  • coentro fresco a gosto
  • pimenta verde picada (jalapeño)
  • pimenta vermelha picada (dedo de moça)
  • 1/2 lata milho verde
  • azeite
  • sal  a gosto

Preparo

  1. Pique grosseiramente a cebola, pimentão, o coentro e descasque o alho.
  2. Pique as pimentas em pedaços bem finos.
  3. Aqueça 1 c sopa de azeite numa panela  e adicione a cebola, o pimentão e o alho. Cozinhe por 3-5minutos.
  4. Coloque o coentro, as pimentas, o milho e os temperos e frite. Depois adicione a lata de tomates picados e por ultimo o feijão e deixe ferver por alguns minutos para absorver bem os temperos.

DICA: após fritar a cebola, dá para adicionar cenoura em cubos.

Foto e receita da foto via:

Ingredients:

  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 cups (280 g) diced sweet onion (about 1 medium/large)
  • 2 tablespoons minced garlic (about 4 large cloves)
  • 2 medium jalapeños (80 g), seeded (if desired) and finely chopped
  • 1 cup (115 g) finely chopped celery (about 2 large stalks)*
  • 1 large red bell pepper, seeded and diced**
  • 1 (28-oz/796 mL) can diced tomatoes, with juices
  • 1 cup (250 mL) low-sodium vegetable broth
  • 6 tablespoons (90 mL) tomato paste
  • 1 (15-oz/398 mL) can kidney beans, drained and rinsed
  • 1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 to 3/4 teaspoon fine grain sea salt, to taste
  • 1/4 teaspoon ground cayenne pepper (optional)
  • 1 teaspoon hot sauce (optional)
Toppings:
  • Cashew Sour Cream
  • Chopped green onions
  • Fresh cilantro, chopped

Directions:

  1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
  2. Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
  3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
  5. Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
  6. Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.

Tips:

  • * I recommend finely chopping the celery so it cooks faster.
  • ** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!