Two color bean chilli
Hello dear readers. Usually I bring dishes from the Asian cuisine. Today I would like to show you a nice chili which comes from the opposite direction. A Mexican chili is what can make your day warmer now that the cooler period of the year is coming. Using healthy ingredients and low fat products it is a great alternative to the Asian cuisine and is similarly healthy. Again the tastes are different and everybody likes the same food, but still you can try it. Don't be afraid of the word "chili" as it does not necessarily mean it has to be hellish hot. The ingredients make the chili not it sharpness, You can make it is as hot or mild as you like and prefer. As this is a time intensive recipe I suggest to try it during a weekend and start doing it when you are not too hungry as it will take approximately 3 hours till it is ready.
- 250g red beans
- 250g white beans
- 5 tomato
- 1 white onion
- 1 red onion
- 8 cloves garlic
- red chilli
- brown sugar
- 20g butter
- vegetalble oil
- 6 allspice
- 1 parsley
- 1 carrot
- 1 can sweet corn
- 1 lime
- 2 chicken breasts
- Wash the beans and put the into cold water overnight, this way they will get softer and won't need too much time to cook.
- Cut the onions, both and red into big pieces, you don't need to worry they will fall apart as they cook.
- Make a small cross shaped cut on each of the tomatoes. Put them into boiling eater for approximately 5 minutes. After this take them out, and cool in ice water. Now you can easily peal the tomatoes. When pealed cut them into big pieces equal to the onions.
- Peal the garlic cloves and chop them into small pieces.
- Wash and peal the carrot and parsley and chop them into thin pieces.
- Leave the skin on the chicken breasts. Salt both sides and roast in a pan with a little vegetable oil.
- When done and the chicken has a nice brownish color, cut it into small pieces.
- Take a big pot and melt the butter in it. When it starts to create a foam add in the onion. Add in also the chili either whole or if not available use a chili powder, the amount depends on what you like.
- Bring in the garlic. After a while add the brown sugar (approximately 20g). Let it caramelize and add some salt.
- Now you put in the tomatoes. Let them cook for a while till they get soft and start to create a sauce. Add in hot water just to increase the amount of the liquid part. Also add in the juice from one lime.
- Add the carrot and parsley along with the allspice balls. Let them cook. They don't need to be soft before you move on to the next step.
- Add in the two colored beans. If possible use white and red beans as those bring the biggest color contrast. Now you need patience. Bring the temperature to the minimum and let the chili cook until the beans are soft but still hold their shape. during this time check the chili on a regular base (every 20 minutes) and if necessary add in some more hot water.
- When the beans are alsmost done, add in the chopped chicken breasts with the skin, the sweet canned corn and let the chili cook for a couple more minutes.
As always my advice is to experiment and to adjust the recipe so you are satisfied with the end product as this is the most important thing, it makes no sense to blindly follow a recipe when the result does not make you happy. This is a chicken variation but usually pork or beef is used.