Chili spicy quick method is a really hot spicy vegan recipe that can easily be made less hot by using fewer chipotle peppers or little or no red pepper powder. Preparation time is about 15 minutes and cooking time is about 30 minutes in a microwave oven set on high, and it can also be cooked in a pot on the stovetop on simmer with stirring to prevent it from sticking. This chili recipe will make about 6 servings as a main meal with a salad, or twice as many servings if served over a bed of brown rice. Leftovers can be stored in a covered container in the refrigerator for a few days.
2 lb. can Tomatoes, crushed, or 1 lb. each of crushed and whole
1 Spanish Onion, large, diced
1 lb. can Pinto Beans
One lb. can Kidney Beans
1 lb. can Black Beans
1 lb. Tofu, cubed
One lb. Frozen Corn
1 Bell Pepper, diced
1 Tbsp. Garlic, chopped or crushed
2 Tbsp. Chili Powder
2 Tbsp. Cumin, ground
1 Tbsp. Basil, dried leaf
1-3 Chipotle Peppers, chopped, to taste
1/4 tsp. Red Pepper powder (optional)
Chili spicy quick method Cooking Utensils:
Chili spicy quick method Preparation:
Place all the ingredients in a covered pot or covered casserole dish. (To reduce the salt content, drain off the liquid from the canned beans into a measuring cup. Note the quantity of liquid, and discard. Replace the discarded liquid with an equal amount of water.)
Cook on the stove top on low heat or in the microwave until the onions become translucent and the chili begins to thicken. Stir often during the cooking process. If the Chili begins to thicken before the Onions are cooked, add a little water.
For even quicker cooking time, cook the onion and garlic first, and then add the other ingredients.
Serve either as is, over brown rice, or split baked potatoes. You also can use the leftovers to make a chili salad.
Serve and Enjoy!
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