For fans of witty: simple and delicious recipes with chili

Simple and delicious recipes with chili, but not in the Asian and Mexican style. They will bring a little variety in your menu.

Last time We spoke about what can benefit chilli runners. Today, as promised, we have prepared a number of fairly simple and tasty recipes with a spark, but not in the Asian and Mexican style, which can bring a bit of variety in your striding menu.

Recipe № 1. white chili

Ingredients (4 servings):

• 2 tablespoons of vegetable oil;
• 400 g of minced chicken;
• 1 white onions, diced;
• 2 crushed garlic cloves;
• 2 diced sweet peppers;
• 400 g of diced tomatoes (canned possible);
• 2 teaspoons ground chili;
• 1 teaspoon cumin;
• 400 g of canned or boiled white beans;
• salt and pepper to taste.

Preparation. Preheat the oil in a pan and add minced chicken. When it becomes crumbly, send in a pan the chopped onion and crushed garlic and fry another 2 minutes. Then add the tomatoes and again all is well stirred. After a few minutes add cumin, chili powder, salt and pepper to taste. Cover with a lid and simmer for about 30 minutes or until tender.

You can apply to the table with dried tortillas.

Recipe № 2. Appetizer beans, coriander and chilli

Ingredients:

• 400 g of canned or cooked beans;
• 1 tablespoon red wine vinegar;
• 2 tablespoons olive oil;
• 1 small clove of garlic;
• 1/2 teaspoon ground coriander;
• 1/2 teaspoon paprika;
• 1/8 teaspoon cayenne pepper;
• salt and pepper to taste;
• tortilla or any other tortilla.

Preparation. Spread in the processor bowl beans, butter, vinegar, garlic, spices and milled until uniform. If it turns out too thick, add 1-2 tablespoons of water. The finished pasta add salt and pepper to taste, topped with a little olive oil and sprinkle a little paprika for decoration.

Served to the table with tortillas or scones.

Recipe № 3. vegetable chili

Ingredients (4 servings):

• 2 tablespoons olive oil;
• 1 onion, sliced ​​into cubes;
• 1 carrot, diced;
• 1 sweet pepper, diced;
• 1 with a remote hot pepper seeds, diced;
• 800 g of diced tomatoes in brine;
• 1 tablespoon chili powder;
• 800 g of boiled or baked beans;
• salt and pepper to taste.

Preparation. In a deep frying pan to warm up the butter and add to carrots, onions, hot and sweet pepper, cook for about 4 minutes, until the vegetables are slightly soft. Then add to canned tomatoes with a small amount of tomato juice and mixed well, add salt and pepper to taste and gently poured into a mixture of vegetable beans. Again, all mixed, bring to a boil, reduce heat and simmer for about 30 minutes, stirring occasionally.

Recipe № 4. Acute potatoes in Provencal

Ingredients:

• 1 kg of small potatoes;
• 1 medium onion, sliced ​​into thin feathers;
• 6 garlic cloves with the skin (previously to wash and dry);
• 2-3 medium tomatoes, cut into small cubes;
• 10 large green or black olives with pits;
• 1/2 teaspoon chili flakes;
• 1/4 teaspoon of dry garlic;
• 1 tablespoon olive herb (mixture bags);
• 1/2 cup olive oil;
• 2 teaspoons red wine vinegar;
• 2 teaspoons of salt;
• freshly ground black pepper to taste;
• green onions for decoration.

Preparation. Preheat oven to 200 degrees. Garlic peel and leave to crush him with a knife. Potatoes, if necessary, cut into halves or quarters (depending on size). Lay out all the ingredients except green onions in a deep pan, add salt, black pepper, hot pepper flakes and a mixture of dried herbs, all well mixed. Then, add the olive oil and then all is well stirred.

You choose from a mixture of potato and send it in the oven for approximately 15 minutes. Then add in baking remaining vegetables, agitator blade, reduce the temperature to 190 degrees and bake for 30-40 minutes until all ingredients are tender and tomatoes are not caramelized. Periodically reach for the mixture and mixed well to uniformly baked through it.

Ready potatoes with other vegetables gets out of the oven, you give it to cool to room temperature before serving sprinkle fresh green onions.