Red Bean Chili with Tacos
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(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.
