Mexican Chilli with a Twist
Ingredients of Mexican Chilli
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, 1 green bell pepper and 1 yellow bell pepper chopped
- 200 gm or 1 packet of Paneer diced & cube
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 100 gm soya mince
- 2 tablespoons chilli powder*
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon of Cayne pepper powder
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Method To Prepare Mexican Chilli
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, and ¼ teaspoon salt. Stir to combine and then cook, occasionally stirring, until the vegetables are tender and the onion is translucent about 7 to 10 minutes.
- Soak diced Paneer cubes in water for 10 minutes and then squeeze the excess water out and add to the pan.
- Add the garlic, chilli powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chilli from heat.
- Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I add ¼a teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chilli will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).
ALSO CHECK: Carrot Salad Recipe