Chili With Corn Tortillas

Total Time
40 minutes
Rating
4(9)
Notes
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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
  • teaspoon allspice
  • teaspoons dried oregano
  • 1tablespoon mild pure chili powder
  • teaspoons 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
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

387 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 15 grams dietary fiber; 14 grams sugars; 16 grams protein; 639 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop half of tomatoes; puree rest, with a food processor if possible.

  2. 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.

  3. Step 3

    If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.

  4. 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.

Ratings

4 out of 5
9 user ratings
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