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Chilli de Habichuelas y Vegetales

Categoría
Guarniciones
Dificultad
Fácil
Porciones
6

Ingredientes

  • ¼ De taza de caldo de vegetales
  • 1 Cebolla blanca cortada en cubos
  • 1 Pimiento morrón verde, cortado en cubos medianos
  • 1 Pimiento morrón rojo, cortado en cubos medianos
  • 1 Cucharadita de ajo picadito
  • 1 Cucharadita de jengibre picadito
  • 2 Cucharaditas de comino en polvo
  • ½ Cucharadita de chilli en polvo
  • 2 Cucharadas de pasta de tomate
  • 1 Lata mediana (14 ½ onzas) de tomates enteros o en cubos
  • 1 Lata de habichuelas rojas (kidney)
  • 1 Lata de habichuelas negras (también se pueden variar)
  • Sal y pimienta al gusto
  • Tortillas chips

Preparación

  1. En una olla, agregar el caldo de vegetales e incorporar la cebolla y los pimientos, llevar a hervir por unos 5 minutos para que estén tiernos.
  2. Luego incorporar el ajo, el jengibre, el comino, el chilli en polvo, la pasta de tomate y los tomates. Sazonar con sal y pimienta, cocinar por unos 10 minutos.
  3. Pasado este tiempo incorporar las habichuelas, previamente drenadas, y cocinar por unos 5 minutos más.
  4. Servir con las tortillas chips.