There still is something I haven’t told you: I LOVE mexican food. Yes, the word love deserves capital letters in this case. Whenever I have something big to celebrate I have dinner at my favourite mexican restaurant in Milan ( it’s called Joe Peñas, just in case you’re passing by 😉 ).
My love for mexican food is so big that I was able to convince my boyfriend, Mattia, not a big lover of spicy food, to give it a try. And guess what? He’s now just as obsessed as I am 😀 I’ve brought the poor man to the dark side…but at least there are nachos and guacamole 😉
So the other night Mattia and I had ourself a nice little mexican fiesta! Nothing big and fancy, but some good vegetarian Chili with salad and some nachos. While shopping for the ingredients, I was lucky enough to find a jar of sliced Jalapeños: I never see them in stores, so I’m happy I now know where to look for them!
A few years ago I was at the Hard Rock café in Boston with my family and my cousin with his date: it was my first time eating at the Hard Rock café and the first time I ever had jalapeño peppers; my older cousin dared me to eat as many as i could fit on my work, and I accepted is dare…needless to say my eyes were watering for most of the meal 🙂
Back to the present, I present to you my vegetarian chili
Adapted from Oh She Glows
1 tsp oil
2 small garlic cloves (I used a big one)
1/2 tsp ground cumin
1/2 tsp chili pepper
1 red bell pepper
1 yellow bell pepper
14 oz can tomato paste
5 oz can corn kernels
half a can tomato pulp
2 cups cooked black beans
1 tsp taco seasoning (I used a mix of spices: chili pepper, black pepper, paprika, oregano. A store-bought mix is ok too)
Chop the onion and garlic and sauté in a large skilled with oil on medium-low for a few minutes untill tender; add ground cumin and chili pepper;
Dice both bell peppers and add to the onion and garlic along with corn and tomato paste; cook for a few minutes on low;
Add cooked black beans and tomato pulp and cook for 15 minutes;
Season with the taco mix and add the yogurt for creaminess; adjust seasoning and salt to taste.
With some jalapeños!
Am I the only one with a crazy mexican love or are there others like me?