Tibetan

Saffron and Cardamom Tibetan Vegetable Chili with Cornbread

Name: Saffron and Cardamom 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 saffron threads; 1/2 tsp ground cardamom

A warm, aromatic twist with saffron and cardamom for a refined flavor.

42 minutes4 servings

Method

Soak saffron threads in 1 tbsp warm water. Add to the chili during preparation. Sprinkle ground cardamom over the chili 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.

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