Perhaps I have to name this dish "Fire in a Bowl". I drafted this recipe on a chilly afternoon and after I were given to making it, nicely, I wager I become pretty liberal with the spices and chilies. Writing up the recipe right here, I have adjusted the substances, however of direction feel unfastened to reduce down on the warmth in line with your preference. It changed into scrumptious and warming all of the same, with a terrific delivered chewy texture from the cooked rye berries. Fresh herbs sincerely upload a bit of flare to dishes like this, but dried herbs will work just first-rate too. Serve with a few yogurt and sprinkle with some sparkling grated Cheddar cheese as preferred. This fusion-style Mexican-Indian dish also goes nicely with selfmade tortilla chips.
More chili recipes from Lisa's Vegetarian Kitchen you are sure to experience:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Cornmeal-Crusted Chili
Southwest Vegetarian Chili
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)
No comments:
Post a Comment