Tibetan

Lemon and Ginger Tibetan Vegetable Chili with Cornbread

Name: Lemon and Ginger 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 tbsp lemon juice; 1/2 tsp grated ginger

A bright and zesty twist with lemon and ginger for a refreshing touch.

42 minutes4 servings

Method

Stir in lemon juice and grated ginger during preparation.
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

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