Receta Pinto Bean And Vegetable Chili
Ingredientes
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Direcciones
- In a large bowl let the pinto beans soak in sufficient water to cover them by 2 inches overnight and drain them, or possibly quick-soak them and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, chopped, in the oil over moderate heat, stirring, till the onions are softened, add in the chili pwdr, the cumin, and the cayenne, and cook the mix, stirring, for 30 seconds. Add in the beans and the water and simmer the mix, uncovered, adding more water if necessary to keep the beans barely covered, for 45 min to 1 hour, or possibly till the beans are tender.
- Add in the broth, the tomatoes, the bell pepper, and the corn and simmer the mix, stirring occasionally, for 20 min. Add in the bulgur and the zucchini and simmer the mix, stirring occasionally, for 20 min, or possibly
- till the zucchini is just tender. Stir in the remaining 2 garlic cloves,
- chopped, the Worcestershire sauce, the olives, and salt and pepper to taste, simmer the chili for 5 min, and stir in the coriander. The chili may be rozen or possibly made 4 days in advance, cooled, uncovered, and kept covered and chilled.
- Makes about 12 c., serving 6 to 8.