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Vegetarian Chili with Panela

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Ingredients:

– 1 large onion, chopped – 1 teaspoon ground clove – 2 large carrots, grated – 2 large zucchini, grated – 1 cup cornmeal – 1 teaspoon or to taste cayenne pepper – 1 large red bell pepper – 24 lime wedges – 16 ounces Real California panela cheese – 8 cloves garlic, finely chopped – 2 teaspoons dried oregano – 2 teaspoons ground cumin – 2 tablespoons olive oil – 2 quarts cooked kidney beans – 3 cups cooked black beans, drained – 3 cups cooked pinto beans – 2 cups vegetable or chicken stock, or water

Directions:

Crumble cheese (about 3 cups); reserve.

Sauté‚ onion and next 4 ingredients in olive oil until onion is soft, about 5 minutes.

Stir in beans and next 3 ingredients; simmer 15 minutes.

Mix cornmeal with 1/2 cup water and cayenne pepper; stir into chili with bell pepper.

Simmer 15 minutes; remove from heat. Stir in reserved cheese.

Serve 1-1/2 cups per serving; garnish with 2 lime wedges.

Recipe courtesy of the California Milk Advisory Board.

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