VEGGIE CHILI
Servings 5-6
INGREDIENTS
- 1 tbsp. Pisqueya Sazón
- ½ tbsp. Pisqueya Adobo
- 2 tsp chili powder
- 1 small onion, chopped
- 1 ½ cup chopped bell pepper, any color
- 5 large garlic cloves, shredded
- 3 tbsp tomato paste
- 1 (28 oz) can diced tomatoes plus its juices
- 2 tbsp brown sugar, tightly packed
- 1 (15 oz) can pink beans, rinsed and drained
- 1 (15 oz) can red kidney beans, rinsed and drained
- 3 cups of water
- 1 tsp Pisqueya Oregano Salt, or to taste
- Extra virgin olive oil, for sauteing
- Toppings: avocado slices, jalapeño slices, fresh cilantro, lime wedges, Pisqueya Smoky Hot sauce
METHOD
1) In a large pot, heat 2 tbsp of olive oil between medium and medium -high heat.
2) Sauté the onion for 3 minutes, then add the bell pepper and cook for another 3 minutes.
3) While the veggies are cooking, mix the Pisqueya Sazón, Pisqueya Adobo and chili powder in a small bowl.
4) Add the seasoning to the pot and mix together with the veggies.
5) Add the tomato paste, dices tomatoes and its juices, brown sugar, beans and water, and mix to combine.
6) Bring to a boil for 2 minutes, then season with Pisqueya Oregano Salt.
7) Reduce the heat to medium and cook for about 15 minutes, or until the broth thickens up a little.
8) Serve in a bowl and top with avocado slices, jalapeño slices, fresh cilantro and Pisqueya Smoky Hot sauce. Enjoy with cornbread!
¡Buen provecho!
VEGGIE CHILI
Servings 5-6
INGREDIENTS
- 1 tbsp. Pisqueya Sazón
- ½ tbsp. Pisqueya Adobo
- 2 tsp chili powder
- 1 small onion, chopped
- 1 ½ cup chopped bell pepper, any color
- 5 large garlic cloves, shredded
- 3 tbsp tomato paste
- 1 (28 oz) can diced tomatoes plus its juices
- 2 tbsp brown sugar, tightly packed
- 1 (15 oz) can pink beans, rinsed and drained
- 1 (15 oz) can red kidney beans, rinsed and drained
- 3 cups of water
- 1 tsp Pisqueya Oregano Salt, or to taste
- Extra virgin olive oil, for sauteing
- Toppings: avocado slices, jalapeño slices, fresh cilantro, lime wedges, Pisqueya Smoky Hot sauce
METHOD
1) In a large pot, heat 2 tbsp of olive oil between medium and medium -high heat.
2) Sauté the onion for 3 minutes, then add the bell pepper and cook for another 3 minutes.
3) While the veggies are cooking, mix the Pisqueya Sazón, Pisqueya Adobo and chili powder in a small bowl.
4) Add the seasoning to the pot and mix together with the veggies.
5) Add the tomato paste, dices tomatoes and its juices, brown sugar, beans and water, and mix to combine.
6) Bring to a boil for 2 minutes, then season with Pisqueya Oregano Salt.
7) Reduce the heat to medium and cook for about 15 minutes, or until the broth thickens up a little.
8) Serve in a bowl and top with avocado slices, jalapeño slices, fresh cilantro and Pisqueya Smoky Hot sauce. Enjoy with cornbread!
¡Buen provecho!