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Lilly’s Table

 
 
© Lillys-Table.com Photo of Chili Bean Saute
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Chili Bean Saute

 

Ingredients from a comforting bowl of chili are made into a quick saute that is on the table in a flash. This is great on top of something starchy such as rice, grits, polenta or even a pile of Lime Sweet Potatoes. Extra protein such as a sprinkle of cheese or your favorite meat would be lovely too. Hatch chilies are easy to find roasted, fresh, frozen or canned, but anaheim chilies substitute nicely and are easy to roast if necessary.

Ingredients

  • 1 onion
  • 1 tablespoon olive oil
  • 2 hatch chilis, roasted*
  • 1 bell pepper
  • 1 zucchini, or mushrooms or more bell peppers
  • 2 cloves garlic, finely minced
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • ½ teaspoon salt, more to taste
  • 1½ cup pinto beans, cooked and drained

Serving Size: 3 People

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Preparation Instructions

Chop the onions into small chunks. Place in a saute pan over medium-high heat. As soon as they are getting a bit of color, drizzle on a splash of olive oil.

Meanwhile, place the bell pepper and hatch chilies (if un-roasted) in the broiler or on top of the gas burner on high. Cook until the skin is blackened. Place the roasted peppers in a dish with a lid to rest, making them easier to peel.

Once the onions appear slightly wilted, add in the chunks of zucchini and another splash of olive oil. Saute lightly coating evenly in the oil until the edges of the zucchini become a bit golden. To attain this golden color, you will want to give the zucchini an opportunity to sear for a few minutes before flipping to the next side.

When the zucchini and onions appear evenly cooked with a touch of golden color, sprinkle in the minced garlic, ground cumin, ground coriander, salt and another splash of olive oil. Toss until the spices are evenly coating the vegetables. Add the beans and continue to cook until they are heated through. If everything starts to stick to the pan, add a splash of water or more olive oil. Taste. Add more salt or spices if desired.