Chili With Corn Tortillas Recipe

Name: Chili With Corn Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound plum tomatoes; 2 tablespoons corn oil; 2 large onions, chopped; 3 large cloves garlic, minced; 1 jalapeno pepper, minced; 2 cups canned no-salt-added tomato puree; 1/4 teaspoon ground coriander; ⅛ teaspoon allspice; 1 1/2 teaspoons dried oregano; 1 tablespoon mild pure chili powder; 1 1/2 teaspoons ground cumin; 2 tablespoons fresh coriander (cilantro) optional; 2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans, cooked; 8 to 10 corn tortillas

Servings: persons

1 pound plum tomatoes
2 tablespoons corn oil
2 large onions, chopped
3 large cloves garlic, minced
1 jalapeno pepper, minced
2 cups canned no-salt-added tomato puree
1/4 teaspoon ground coriander
⅛ teaspoon allspice
1 1/2 teaspoons dried oregano
1 tablespoon mild pure chili powder
1 1/2 teaspoons ground cumin
2 tablespoons fresh coriander (cilantro) optional
2 16-ounce cans pinto or kidney beans or 1/2 to 2/3 cup dried beans, cooked
8 to 10 corn tortillas

1
Chop half of tomatoes; puree rest, with a food processor if possible.
2
Heat oil.
3
Saute onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans.
4
Cover and simmer about 30 minutes; adjust seasonings.
5
If desired, freeze in portions suitable for individual or family use.
6
To serve, defrost and reheat.
7
While chili is cooking make salad.
8
Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound plum tomatoes, 2 tablespoons corn oil, 2 large onions, chopped, 3 large cloves garlic, minced, and more.

Yes, Chili With Corn Tortillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili With Corn Tortillas

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