Description
Chile - a famous dish with a very confusing history. Traditionally, chowder chile con carne (i.e. "peppers with meat") was born in Mexico, and from there moved to the United States and became a national dish - in particular, the official national dish of Texas. But if you will be traveling to Mexico, you won't find any Chile - no CON, no SIN (without) carne. Classic chili (which "CON") is half meat. But the second half is vegetables! And if it is, this vegetable half, "strengthen" and to properly cook, backed by spice and a good oil, it will turn out just delicious, not inferior to Chile from beef. The chili sin carne (http://www.povareno k.ru/recipes/show/81 762/ put Him out Hiroko), but Natasha's dish is cooked as the second, hot, and Chile - it's still soup... very thick, but the soup. At least in the U.S. he serves in that capacity.
Ingredients
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Broth
1 l
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Beans
1 cup
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Eggplant
1 piece
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Zucchini
1 piece
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Pepper
1 piece
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Onion
2 piece
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Chili
1 piece
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Garlic
4 tooth
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Cherry tomatoes
150 g
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Corn
400 g
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Tomatoes in own juice
500 g
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Zira
1 tsp
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Oregano
1 tsp
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Olive oil
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Cheese
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Cilantro
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Salt
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Black pepper
Cooking
On the eve of both kinds of kidney beans, rinse and cover with cold water for 10-12 hours.
Drain the beans, rinse, cover with 3 cups of cold water, bring to boil and cook on low heat until soft, 40-50 minutes. If necessary, add water. Remove from the heat.
Boil vegetable broth, drain. The broth might need a little more than one liter, it depends on the size of the vegetables.
To prepare the products. Instead of tomatoes in own juice in jar, I used crushed tomatoes firm "Pomito", I love to use them.
Both pepper and remove seeds. Sweet pepper, eggplant and zucchini cut into small cubes. Onions to chop.
Portions fry the vegetables in a frying pan in a little olive oil on high heat, stirring, for 2-3 minutes. Eggplant,
Then the zucchini... pepper and onion.
Cooked vegetables to shift in a big ovenproof form or pan. There add all the beans along with 2 cups of the liquid in which it cooked.
Garlic and hot pepper grind. I didn't have ground cumin, I had to take seeds.
Pour into the pan the garlic, cumin, oregano and chili and cook for 30 seconds
Add the cherry and canned tomatoes with juice, bring to a boil and cook for 2 minutes
Pour in the form of vegetables.
Pour vegetable mixture with boiling broth,
Add the corn. Season with salt and pepper, cover tightly with a lid or with foil and place in a preheated 180*C oven for 50-60 minutes.
Ready soup remove from the oven.
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