Pronto chili is just like it’s name says because it’s fast! From mixing and cooking to on your table in under 30 minutes. And it’s a tasty meal that will make everyone’s tummies happy.
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According to Wikipedia, “A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.
Chili originated from what is now northern Mexico and southern Texas. Unlike some other Texas foods, such as barbecued brisket, chili largely originated with working-class Tejana and Mexican women. The chili queens of San Antonio, Texas were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual “chili joints”.”
And tomatoes are a useful source of vitamin C, beta carotene, folate and potassium. Plus tomatoes are a good source of lycopene, an antioxidant that protects against some cancers. So that makes this a healthy recipe too.
This recipe is definitely not a Texas version of chili. But aren’t we lucky to be able to try different versions from all around the globe? Pronto Chili is quick, delicious and cruelty free.
- 1 15 ounce can chopped tomatoes with onion
- 1 15 ounce can black beans
- 1 15 ounce can chickpeas
- 1 15 ounce can whole corn kernels
- 1 1/2 cups water
- 2 tbsp garam masala
- fresh basil (optional)
- Drain all of the canned veggies, rinse, and add to a large pot.
- Heat up the ingredients and dish up. Yes, it’s really that easy 🙂
- Top with basil (optional).
- Serve with poppadoms or thick slices of bread.