SPICY THREE-BEAN PANTRY CHILI
This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
- Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
- Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.
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master shipon
[email protected]This recipe is a waste of time. The chili was flavorless and boring.
Mimi_risky
[email protected]I followed the recipe exactly, but the chili turned out watery. I'm not sure what went wrong.
Cham
[email protected]The chili was a bit bland for my taste. I added some extra spices, and it turned out much better.
Pramish Grg
[email protected]This chili was a bit too spicy for me, but I still enjoyed it. Next time, I'll use less cayenne pepper.
Ratna Limbu
[email protected]I used ground turkey instead of beef, and it turned out just as good. This recipe is really adaptable, so you can use whatever ingredients you have on hand.
ANMOL 428
[email protected]This chili is also great served over rice or pasta. It's a versatile dish that can be enjoyed in many different ways.
Angat Budha
[email protected]I added a can of corn to the chili, and it turned out great. The corn added a nice sweetness and crunch.
Adnan Mollah
[email protected]I'm not a big fan of spicy food, so I omitted the cayenne pepper. The chili was still delicious, but it had a bit more of a mild flavor.
Hilka Johannes
[email protected]This chili is perfect for a cold winter day. It's hearty and filling, and the spice helps to warm you up.
Ijaz Shah
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really flavorful dish.
Samsunnaher Jenuk
[email protected]This chili is a great way to use up leftover beans. I always have a few cans of beans in my pantry, so it's nice to have a recipe that I can make with them.
Jerome Horne
[email protected]I followed the recipe exactly and it turned out great. The chili was thick and hearty, with just the right amount of spice. I served it with sour cream, cheese, and onions, and it was perfect.
M U R T A Z A
[email protected]This chili was delicious! I made it for a potluck and it was a huge success. Everyone loved it, even the people who don't usually like chili.
Zin Min
[email protected]I'm not usually a big fan of chili, but this recipe changed my mind. It was so flavorful and satisfying, and I loved the spicy kick. I'll definitely be making this again.
Jennifer Michael
[email protected]This chili was a hit with my family! It was easy to make and packed with flavor. I especially loved the addition of the three different beans, which gave it a nice variety of textures.