Who doesn’t like chilli ?? Full of good things in this recipe..
This chilli recipe can be made ahead and you can freeze it..
I made it little thick so that I can stuff inside tortilla to make quesadilla..
You won’t believe we have stuffed the chilli inside tortilla.. This is damn good tasty recipe..
Simple ingredients simple cooking 😉 🙂
Give a try..
Oil/ Butter / Spray oil
Onion – finely chopped 1/2 cup
Garlic – finely chopped 2 cloves
Carrot – 1/4 cup finely chopped You can also use grated carrot
Capsicum – finely chopped 1/4 cup or lesser
Corn – Frozen or fresh 1/4 cup
Beans – You can use canned beans or homemade 1/2 cup or 1 cup, I have used Chickpea and kidney beans.
Tomato – 1/4 cup finely chopped
Tomato paste – 5 tablespoon
Chilli powder – 1-2 teaspoon
Cumin powder – 2 teaspoon
Water / broth /stock – as needed
Salt and pepper – for taste
Ingredients to make quesadilla:
Tortilla – 2
Cooked chilli – 1/4 cup or less
Low fat cheese of your choice
Coriander leaves – to garnish
Ranch/ketchup/Greek yogurt to serve
Heat oil/spray oil in a sauce pan.
Add finely chopped onion along with garlic. We don’t want to burn the garlic so add along with onion.
Saute onion garlic for 2-3 minutes. Then add chopped carrot.
Give a stir along with carrots. Add capsicum .
Then add frozen corn or fresh corn and mix everything well on medium flame.
If you are using canned beans, open and rinse the beans and keep aside. If you are using freshly cooked beans take 1/2 cup or 1 cup of beans.
When the veggies are cooked add some chopped tomatoes. I used both chopped as well as tomato paste. You can also use any one or both. I love to use fresh tomatoes in my recipes.
Then add tomato paste and give a mix.
When all combined time to add the spice powders. Add cumin powder and mix.
Add chilli powder/paprika or you can skip.
Add cooked beans or canned beans.
Give a nice mix so that everything well combined. Add water/stock/broth to the beans mix. Note that we are going to use this chilli as a stuffing for our quesadilla so add liquid as little as possible. Or add more and try to evaporate most of the liquid.
Close with lid for 10 minutes. Open and cook for high flame until most of liquid evaporates.
Our veg chilli is ready!! You can freeze this chilli for 2 months in freezer and 2-3 days in refrigerator.
Heat tawa and spray oil/butter/olive oil. Place one tortilla on tawa.
Spread some cheese over it. I used low fat mozzarella cheese.
Keep the flame in low. Add cooked veg chilli and spread evenly.
Add some more cheese.
Place another tortilla on top and increase the flame to medium.
Flip the tortilla and cook on both the sides.
Super easy veg chilli quesadilla is ready to be served.
Happy Cooking 🙂