![Chicken-Broccoli Enchiladas](/https/cooking.nytimes.com/assets/recipe-generic/10.png?width=1280&quality=75&auto=webp)
Chili With Corn Tortillas
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:5 servings
- 1pound plum tomatoes
- 2tablespoons corn oil
- 2large onions, chopped
- 3large cloves garlic, minced
- 1jalapeno pepper, minced
- 2cups canned no-salt-added tomato puree
- ¼teaspoon ground coriander
- ⅛teaspoon allspice
- 1½teaspoons dried oregano
- 1tablespoon mild pure chili powder
- 1½teaspoons ground cumin
- 2tablespoons fresh coriander (cilantro) optional
- 216-ounce cans pinto or kidney beans or ½ to ⅔ cup dried beans, cooked
- 8 to 10corn tortillas
Preparation
- Step 1
Chop half of tomatoes; puree rest, with a food processor if possible.
- Step 2
Heat oil. Sauté onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans. Cover and simmer about 30 minutes; adjust seasonings.
- Step 3
If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.
- Step 4
Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.
Tip
- Pure chili powder contains only the ground pepper, no other spices. To make the dish with beef, sauté one pound of regular ground beef in its fat until browned. Thoroughly drain excess fat and add the meat to the sautéed onions and garlic and proceed with the recipe.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement