Best 2 Aztec Chili Salad Recipes

**Indulge in the vibrant flavors of Aztec Chili Salad: A Culinary Journey through Mexican Cuisine**

Embark on a culinary adventure with the Aztec Chili Salad, a delectable dish that embodies the rich flavors and traditions of Mexican cuisine. This tantalizing salad boasts a harmonious blend of roasted poblano peppers, tangy tomatillos, and succulent corn, all complemented by a zesty chili dressing. Discover variations of this classic salad, including a refreshing Cucumber and Jicama Salad, a hearty Chickpea and Avocado Salad, and a flavorful Black Bean and Corn Salad, each offering a unique twist on this Mexican staple. Savor the contrasting textures and vibrant colors of these salads, perfect for a light lunch, a vibrant side dish, or as part of a fiesta-inspired spread. Get ready to experience the vibrant flavors of Mexico with these tantalizing Aztec Chili Salad variations.

Here are our top 2 tried and tested recipes!

AZTEC BLACK BEAN SALAD (VEGAN, LOW FAT)

Aztec Black Bean Salad (Vegan, Low Fat) image

From fatfreevegan.com. This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

Provided by VegSocialWorker

Categories Beans

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
2 -3 tomatoes, diced or 2 -3 cherry tomatoes, halved
3/4 cup chopped fresh cilantro (optional)
3 tablespoons seasoned rice vinegar
2 tablespoons apple cider or 2 tablespoons distilled vinegar
1 lemons, juice of or 1 lime, juice of
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or 1 pinch cayenne
1 chipotle chile in adobo, canned in adobo sauce, diced

Steps:

In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro.
In a small bowl, whisk together vinegars, lemon juice, garlic, cumin, coriander, red pepper flakes, and chipotle. I use a hand held immersion blender for this.
Pour over salad and toss gently to mix.

AZTEC GOLD CHILI

Aztec Gold Chili image

One of the great things about chili is all the interesting ingredients that different people put in it. This is a delicious chili that I found in a garage sale cookbook that was falling apart. I saved the recipes that looked good to me and this was one of them. Super good!

Provided by Recipe Junkie

Categories Native American

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon oil
2 garlic cloves, minced
2 large onions, coarsely chopped
3 -6 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 lbs ground turkey
2 (15 ounce) cans diced tomatoes (don't drain!)
2 (16 ounce) cans whole pinto beans
2 green peppers, coarsely chopped
1/2 ounce unsweetened chocolate, grated

Steps:

Combine first ten ingredients in microwave safe dish.
Microwave on high for 2 and 1/2 minutes.
Stir in 1-2 T water if mixture becomes too dry.
Microwave on high 2 and 1/2 to 3 minutes or till onions are tender crisp.
Let stand 3 minutes.
Stir in turkey.
Microwave on high 10-13 minutes or til turkey is partially done, stirring once.
Add tomatoes, beans, peppers and chocolate.
Mix well.
Microwave on medium for 40 minutes, stirring twice.
Serve with sour cream, grated cheese, diced onions and tortilla chips.

Nutrition Facts : Calories 553.8, Fat 18.1, SaturatedFat 4.8, Cholesterol 119.5, Sodium 881.1, Carbohydrate 58.9, Fiber 18.9, Sugar 9.2, Protein 42.8

Tips:

If you don't have any ancho chiles on hand, you can substitute 2 tablespoons of chili powder.
To make the salad even more flavorful, try grilling the corn and zucchini before adding them to the salad.
Feel free to adjust the amount of lime juice and cilantro to your taste.
For a vegan version of this salad, omit the cheese and use a plant-based dressing.
This salad is best served fresh, but it will keep in the refrigerator for up to 2 days.

Conclusion:

This Aztec chili salad is a delicious and healthy dish that is perfect for a summer cookout or potluck. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting salad recipe, give this Aztec chili salad a try. You won't be disappointed!