For spicy lovers: simple and delicious recipes with chili

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Simple and delicious recipes with chili, but not in Asian, but in Mexican style. They will add a little variety to your menu.

Last time we talked about how hot peppers can benefit runners. Today, as promised, we have prepared some pretty simple and delicious recipes with a twinkle, not Asian, but Mexican, that can add a little variety to your running menu.

Recipe number 1. White chili

Ingredients (for 4 servings):

• 2 tablespoons of vegetable oil;
• 400 g minced chicken fillet;
• 1 white onion, diced
• 2 cloves of garlic, minced;
• 2 diced sweet peppers
• 400 g diced tomatoes (canned);
• 2 teaspoons chili powder
• 1 teaspoon of cumin;
• 400 g canned or boiled white beans;
• salt and pepper to taste.

Cooking. Heat the oil in a pan and add the minced chicken. When it becomes crumbly, send the chopped onion and chopped garlic to the pan and fry for about 2 minutes more. Then add the tomatoes and mix well again. After a few minutes, add cumin, chili powder, salt and pepper to taste. Cover and simmer for about 30 minutes, or until tender.

Can be served with dried tortillas.

Recipe number 2. Snack of beans, coriander and chili

Ingredients:

• 400 g canned or boiled beans;
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 1 small clove of garlic
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste;
• tortilla or any other flatbread.

Cooking. Place the beans, oil, vinegar, garlic and spices in the bowl of a food processor and grind until smooth. If it is too thick, you can add 1-2 tablespoons of water. Season the prepared paste with salt and pepper to taste, pour a little olive oil on top and sprinkle with a little paprika as a decoration.

Serve with tortilla or flatbread.

Recipe number 3. Vegetable chili

Ingredients (for 4 servings):

• 2 tablespoons olive oil
• 1 red onion, diced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 hot pepper, seeded, diced
• 800 g of chopped tomatoes in their own juice;
• 1 tablespoon chili powder
• 800 g of boiled or canned beans;
• salt and pepper to taste.

Cooking. Heat the oil in a deep frying pan and add carrots, onions, hot and sweet peppers there, simmer for about 4 minutes, until the vegetables are slightly soft. After that, add canned tomatoes with a small amount of tomato juice there and mix well, salt and pepper to taste and gently pour the beans into the vegetable mixture. Stir everything again, bring to a boil, reduce heat and simmer for about 30 minutes, stirring occasionally.

Recipe number 4. Spicy Provencal potatoes

Ingredients:

• 1 kg of small potatoes;
• 1 medium onion, chopped into fine feathers;
• 6 garlic cloves with peel (you must first wash and dry);
• 2-3 medium tomatoes, cut into small cubes;
• 10 large green or black pitted olives;
• 1/2 teaspoon chili flakes
• 1/4 teaspoon dry garlic
• 1 tablespoon of Provencal herbs (mixture in bags);
• 1/2 cup olive oil
• 2 teaspoons red wine vinegar
• 2 teaspoons of salt
• freshly ground black pepper to taste;
• green onions for decoration.

Cooking. Preheat the oven to 200 degrees. Leave the garlic in the peel and crush it with a knife. Cut the potatoes, if necessary, in half or in quarters (depending on size). Put all the ingredients, except the green onions, in a deep baking sheet, add salt, black pepper, hot pepper flakes and a mixture of dry herbs, mix everything well. Then add olive oil and mix well again.

Choose potatoes from the mixture and put them in the oven for about 15 minutes. Then add the rest of the vegetables to the baking sheet, stir with a spatula, reduce the temperature to 190 degrees and bake for 30-40 minutes, until all the ingredients are soft and the tomatoes are caramelized. Remove and stir the mixture from time to time so that it bakes evenly.

Remove the finished potatoes with the rest of the vegetables from the oven, let them cool to room temperature and sprinkle with fresh green onions before serving.