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Chili recipe new york times

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Chili recipe new york times

Ingredients

  • 1 pound plum tomato plants
  • two tablespoons vegetable oil
  • 2 large onions. chopped
  • 3 large cloves garlic clove. minced
  • 1 eco-friendly pepper. chopped
  • 1 jalapeno pepper. minced
  • 2 cups tomato puree
  • ¼ teaspoon coriander
  • ⅛ teaspoon allspice
  • 1 ½ teaspoons oregano
  • 1 tablespoon mild chili powder (see note)
  • 1 ½ teaspoons cumin
  • two tablespoons fresh coriander. optional
  • ½ to ⅔ pounds dried pinto or kidney beans, cooked, or 2 (16-ounce) cans
  • Dietary analysis per serving (5 servings)

    314 calories 7 grams fat grams saturated fats grams trans fat 4 grams monounsaturated fat 1 gram polyunsaturated fat 51 grams carbohydrates 18 grams soluble fiber 11 grams sugars 16 grams protein 248 milligrams sodium

    Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

    Preparation

    1. Chop half the tomato plants. Puree the remainder.
    2. Heat oil. Saute onion, garlic clove, eco-friendly pepper and jalapeno in herbal until onion is soft. Add pureed and chopped tomato plants, spices and beans. Cover and simmer about half an hour. Correct seasonings and serve.

    Tip

    • Mild chili powder is created only in the pepper. There aren't any additional seasoning inside it. Serve with salad of red peppers and cucumbers and corn bread or warmed corn tortillas.

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