Tracing its origins to the Mayan and Aztec staple foods, then adding influences from the settlers of the new-world, Chili has evolved alongside Mexican culture. It comes alive with the signature Mexican spice combination of chili and cumin.
Mexican cuisine has developed into a distinctly new-world fusion of well evolved native food traditions with Spanish, African and Asian influences. Corn and beans were staples of most native tribes in Pre-Columbian America. In colonial times, the Spanish imposed their European traditions that would eventually become incorporated with native foods. As a result of the slave trade, spices and cooking methods from Africa and Asia were introduced to compliment the dishes that evolved into a unique cuisine that is a major part of Mexican culture.
Most of us are familiar with chile con carne (carne meaning meat) but once you’ve tried the meatless version, you end up preferring to keep this as a vegetable dish. For your guests who want meat with the meal, simply accompany this chile with some grilled chorizo or slow roast baby back ribs.
- 1 onion chopped
- 1 green pepper diced
- 1 red bell pepper diced
- 1 rib celery chopped
- 2 tbsp sunflower oil
- 3 cloves garlic finely chopped
- ½ tsp chile flakes
- 1 can kidney beans (19 oz)
- 1 can black beans (19 oz )
- 1 can whole kernel corn (12 oz)
- 1 can diced tomatoes (28 oz)
- ½ cup vegetable broth
- ½ cup passata or tomato sauce
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp salt
- 1 cup cheddar cheese grated
- Sauté the onions, red pepper and celery in a large skillet or wok until tender (about 5 minutes).
- Meanwhile, open the cans (saving liquid) and mash about ½ of the black beans.
- Stir in the garlic and chili flakes. Cook for about a minute.
- Add all the beans, corn, (including liquid from cans), tomatoes, vegetable broth, tomato sauce and spices. Bring to a boil.
- Cover and simmer for about 60 minutes.
- Serve with hot crusty bread or tortilla chips and top with grated cheese.