Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and salt.
Chili pepper pods are the fiery hot offerings from the berry family. Fresh Chilies are usually dried to preserve them for long periods of time. The most common use of dried chilies is in the powder form. This Chili Powder has a characteristic deep rich red colour and is considerably milder than the regular Chili powder. Chilli powder is commonly used in Indian cuisine to make foods spicier. Used in moderation it adds a lovely red glow and a sharp hot heat to dishes. It adds a wonderful spicy touch to tomato-based sauces.
Recipe - Vegetarian Chili
1 tablespoon olive oil
1/2 medium onion, chopped Onions Yellow/Brown
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (100g) cans chopped green chile peppers, drained
2 (340g) packages vegetarian burger crumbles
3 (800g) cans whole peeled tomatoes, crushed Tomatoes Vine Ripe, Regular
1/4 cup chili powder
1 tablespoon ground black pepper
1 (450g) can kidney beans, drained
1 (450g) can garbanzo beans, drained
1 (450g) can black beans
1 (450g) can whole kernel corn
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Manufacturer: P&B Foods Ltd, Indija
Net weight: 100g