Chilli originated in northern Mexico or southern Texas. 1850s recipes described - they were pound the ingredients together, formed into bricks and left to dry which could then be boiled in pots in an army encampment in Mexico.
Before World War II, hundreds of small family run chilli parlors could be found throughout the Texas and other states, due to the availability of versions of chilli powder.
We are doing one of the variations white bean chilli , is made using vegetable broth, white beans and green chilli peppers; Monterey Jack or sour cream are added when served.
Dairy free, Gluten free , vegan and vegetarian
Another Super Easy Chilli - Savor with White Rice
Ingredients
2 medium sweet potatoes
olive oil
2 teaspoons ground cinnamon
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 large onion
1 bunch of fresh coriander
1 fresh red chilli
2 red peppers
1 yellow pepper
1 x 400 g tin of cannellini beans
1 x 400 g tin of tomatoes
Method
Preheat the oven to 180ºC/350ºF/gas 4.
Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
Cook over a low heat for 15 minutes, stirring regularly.
Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like
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