Tibetan

Cumin and Lime Tibetan Vegetable Chili with Cornbread

Name: Cumin and Lime Tibetan Vegetable Chili with Cornbread
Total time: 42 min
Yield: 4 servings
Cuisine: Tibetan
Ingredients: 1 onion, diced; 2 cloves garlic, minced; 1 green bell pepper, chopped; 1 cup corn kernels; 1 cup kidney beans, drained; 1 can diced tomatoes; 1 tbsp chili powder; 1 tsp cumin; salt to taste; 2 cups cornbread, warm; 1/2 tsp cumin; 1 tbsp lime juice

A bold and tangy variation with cumin and lime for a zesty profile.

42 minutes4 servings

Method

Add cumin during preparation. Stir in lime juice before serving.
Sauté onion and garlic until fragrant.
Add bell pepper, corn, and kidney beans.
Stir in tomatoes, chili powder, cumin, and salt.
Simmer for 20-25 minutes, stirring occasionally.
Serve with warm cornbread.

Soups Mains

Read in another language

More Tibetan recipes →