Créé avec l’IA
Hot Boston Bean Chili with Spicy Candied Bacon Jerky
60 min 291 kcal par portion Moyen
Ingrédients
4 Portions
- cooked pinto beans2 cups
- spicy Sechwan candied bacon jerky, chopped1 cup
- bell peppers, diced1 cup
- onion, diced1 medium
- garlic, minced2 cloves
- crushed tomatoes1 cup
- chili powder1 tablespoon
- cumin1 teaspoon
- cayenne pepper1 teaspoon
- olive oil1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in the minced garlic and cook for 1 minute until fragrant.
- 4
Add the diced bell peppers and cook for another 3 minutes, stirring occasionally.
- 5
Add the chopped spicy Sechwan candied bacon jerky and cook for 2 minutes to release its flavors.
- 6
Stir in the chili powder, cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
- 7
Add the crushed tomatoes and cooked pinto beans. Mix well to combine all ingredients.
- 8
Bring the chili to a simmer, reduce the heat to low, and cover. Let it cook for 20-25 minutes, stirring occasionally.
- 9
Taste and adjust seasoning if needed. Serve hot, garnished with extra bacon jerky or fresh herbs if desired.
