Vegan Chili
Por Juan María A.
Cookware:
Saladmaster Titanium Pot 7 Qt
Ingredients:
- 3 onions chopped
- 450 g diced tomatoes, not drained
- 380 g beans/dried beans (black, red or pinto beans)
- 150 g fresh or frozen maize
- 1 green pepper chopped
- 1 chili pepper, chopped (optional)
- 3 cloves garlic, chopped
- 2 tablespoons chili powder / red paprika (30 g)
- 2 tablespoons ground cumin (30 g)
- 1 teaspoon oregano (5 g)
- 1/4 teaspoon cayenne pepper/ hot red paprika (1.25 g)
- 250 ml of water
- Extra virgin olive oil
- Salt
- Pepper
- Coriander
- Tender spring onion (optional)
Elaboration
- Soak beans/beans overnight in plenty of water
- Add water to the 5 liter Saladmaster Titanium Pot, heat to boiling
- Add the beans/beans, make sure the water is at least 5 cm above the beans/beans
- Cook for 45 minutes in boiling water
- While the beans/beans are cooked
- Preheat the 7 liter Saladmaster Titanium Pot
- Put a splash of olive oil in the pot when preheated
- Keep the temperature and add the chopped onion and sauté along with the spices
- When the onion begins to be transparent add the peppers and chopped garlic, sauté for 2 more minutes
- Add tomatoes and stir well without lowering the temperature 1 minute
- Add water (250 ml) and cooked beans
- Bring to a boil and add corn when boiling
- Cover the pot of 7 liters
- When you hear the click, lower the temperature to the minimum
- Cook for 15 minutes
- Uncover and add salt and pepper to taste while stirring
- Turn off heat and let stand a few minutes before serving
- To serve, sprinkle with cilantro
Options:
- It can be used as a main dish or accompany it with white rice
- It is possible to add soft rolled spring onion