Red Bean Chili with Tacos
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 43 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups canned red Kidney beans
- 2 ¾ cups Canned Corn (drained)
- 1 red chili pepper
- 2 Tbsps olive oil
- 2 shallots (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 2 large Tomatoes (rinsed; seeds removed and roughly chopped)
- 1 cup vegetable stock
- salt (to taste)
- cayenne pepper (to taste)
- 1 pinch ground Cumin
- Tortilla chip (or taco shells)
Preparation
Kitchen utensils
1 Small skillet, 1 Bowl, 1 Small bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Plastic wrap, 1 Pot, 1 Slotted spoon, 1 eventuell Garlic press
Preparation steps
1.
Rinse the beans and corn under cold water and drain thoroughly in a colander. Set aside.
2.
Slice the chili pepper lengthwise, remove the seeds and finely chop. Heat the oil in a large pan or skillet over medium-high heat. Saute the chili pepper and shallots until softened, about 5 minutes. Add the garlic and continue to saute for an additional minute.
3.
Add chopped tomatoes and vegetable stock; season with salt, cayenne pepper and cumin. Gently simmer for 10 to 12 minutes. Add the beans and corn, stirring to incorporate. simmer for an additional 5 minutes. Adjust seasoning if desired.
4.
Serve in bowls with tortilla chips or taco shells.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
