Best 3 Red Gold Black And Green Chili Recipes
**Unveiling the Symphony of Flavors: Red, Gold, Black, and Green Chili Recipes**
Embark on a culinary journey that celebrates the vibrant spectrum of chili peppers. From the fiery heat of red chilies to the smoky warmth of black chilies, and the earthy notes of green chilies, this article presents a collection of tantalizing recipes that showcase the diverse flavors of these culinary gems. Whether you're a heat seeker or prefer a milder touch, these recipes cater to a range of palates, offering both classic dishes and innovative creations that highlight the unique characteristics of each chili variety. From fiery salsas and piquant curries to aromatic stir-fries and flavorful marinades, these recipes will ignite your taste buds and leave you craving more. So, prepare to be captivated by the captivating flavors of red, gold, black, and green chilies as you explore the culinary wonders that await within.
MOOSEWOOD RED, GOLD, BLACK, AND GREEN CHILI
This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.
Provided by gobruijns
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
- Cover and bring to a boil on high heat, then lower the heat and simmer gently.
- Heat the olive oil in a large saucepan.
- Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
- When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
- Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
- Stir the corn and beans, and heat thoroughly on low heat.
- Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
- Cover and simmer for a few minutes for the flavors to meld.
- Add salt to taste.
- Serve plain or topped with grated cheese and fresh cilantro.
RED, GOLD, BLACK, AND GREEN CHILI
Categories Vegetable Vegetarian
Number Of Ingredients 15
Steps:
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan, cover and bring to a boil on high heat, then lower the heat and simmer gently. While the bulghur cooks, heat the olive oil in a lg saucepan. Sauté the onions, garlic, cumin, chili powder, and cayenne. When the onions are soft, stir in the bell peppers and sauté for 2 or 3min more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few mins for the flavors to meld. Add salt to taste. Serve with grated cheese.
RED, GOLD, BLACK AND GREEN CHILI
Steps:
- 1. Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan. 2. Cover and bring to a boil on high heat, then lower the heat and simmer gently. 3. While the bulghur cooks, heat the olive oil in a large saucepan. 4. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne. 5. When the onions are soft, stir in the bell peppers and sauté for 3 minutes more. 6. Chop the tomatoes right in the can and add them to the pan. 7. Stir in the corn and beans, and heat thoroughly on low heat. 8. Taste the bulghur; when it is cooked but still chewy, add it to the pan with its liquid. 9. Cover and simmer for a few minutes for the flavors to meld. 10. Add salt to taste. 11. Serve plain or topped with grated cheese and fresh cilantro, and possibly with armed tortillas, or tortilla chips and crudités.
Tips:
- Use ripe chilis: Ripened chilis have a sweeter and more complex flavor than unripe chilis.
- Roast the chilis: Roasting the chilis brings out their flavor and makes them easier to peel.
- Remove the seeds and ribs: The seeds and ribs are the hottest parts of the chili, so removing them will reduce the heat of the sauce.
- Use a food processor or blender: A food processor or blender will help you to achieve a smooth and consistent sauce.
- Season to taste: Be sure to taste the sauce before serving and adjust the seasonings as needed.
Conclusion:
With a variety of flavors and heat levels, these red, gold, black, and green chili recipes offer something for everyone. Whether you are looking for a mild sauce to add a little flavor to your dishes or a spicy sauce to challenge your taste buds, you are sure to find a recipe here that you will enjoy. So get creative in the kitchen and experiment with different chili varieties and flavor combinations to create your own unique chili sauce.
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