Real California Recipes Cookbook
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Vegetarian Chili with Panela
Recipes
Ingredients:
– 1 large onion, chopped
– 1 teaspoon ground clove
– 2 large carrots, grated
– 2 large zucchini, grated
– 1 cup cornmeal
– 1 teaspoon or to taste cayenne pepper
– 1 large red bell pepper
– 24 lime wedges
– 16 ounces Real California panela cheese
– 8 cloves garlic, finely chopped
– 2 teaspoons dried oregano
– 2 teaspoons ground cumin
– 2 tablespoons olive oil
– 2 quarts cooked kidney beans
– 3 cups cooked black beans, drained
– 3 cups cooked pinto beans
– 2 cups vegetable or chicken stock, or water
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Directions:
Crumble cheese (about 3 cups); reserve.
Sauté onion and next 4 ingredients in olive oil until onion is soft, about 5 minutes.
Stir in beans and next 3 ingredients; simmer 15 minutes.
Mix cornmeal with 1/2 cup water and cayenne pepper; stir into chili with bell pepper.
Simmer 15 minutes; remove from heat. Stir in reserved cheese.
Serve 1-1/2 cups per serving; garnish with 2 lime wedges.
Recipe courtesy of the California Milk Advisory Board.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.