Chicken pieces give chili con carne, a popular Mexican dish, a new flavor. For the vegetarian version of this dish, replace the chicken with soy or use a little more beans.
It is necessary
- - 450 g beans;
- - 500 g chicken fillet;
- - red onion head;
- - 2 cloves of garlic;
- - canned tomatoes - 400 g;
- - 1 red and 1 green pepper;
- - 100 g of champignons;
- - 2 teaspoons of ground red pepper;
- - 15 g fresh coriander;
- - 1 tbsp. a spoonful of sunflower oil;
- - 2 tbsp. tablespoons of tomato puree;
- - 50 ml of chicken broth;
- - 150 ml of red wine;
- - 150 ml sour cream;
- - salt and black pepper.
Instructions
Step 1
Drain the can of beans, rinse in cold water and drain again. Set aside.
Step 2
Finely chop the chicken fillet, red onion and crush the garlic cloves. Heat the oil in a large skillet, add the chicken and cook for 4-5 minutes, stirring and separating the pieces with a wooden spatula, until the meat is cooked through. Add onion, garlic and ground red pepper and cook for another 2-3 minutes.
Step 3
Peel the red and green peppers and cut them into small cubes, also finely chop the mushrooms. Add the tomatoes and gently divide them with a wooden spatula. Add, while stirring, the peppers, mushrooms, tomato puree, broth and wine. Bring everything to a boil. Cook without a lid over low heat for half an hour, stirring occasionally.
Step 4
Chop the coriander finely. Put in the beans. Season with salt and black pepper to taste and stir all ingredients. Cook over low heat for 5 minutes. Top with sour cream and sprinkle with coriander before serving.
