I used New Mexico, cascabel, and ancho chiles. I also used black chickpeas and ayocote morado beans cooked from dry.
Well worth the wait! I had a few beers while it was cooking and it’s a really good drinking food.
I love the spice level but my boyfriend thought it was a bit too spicy. Is there a way to tone down the spice without compromising the flavor? I know I can reduce the chiles but I really love the flavor they bring. Maybe serving with cornbread would help?
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Recipe: https://www.seriouseats.com/best-vegetarian-bean-chile-recipe
I used New Mexico, cascabel, and ancho chiles. I also used black chickpeas and ayocote morado beans cooked from dry.
Well worth the wait! I had a few beers while it was cooking and it’s a really good drinking food.
I love the spice level but my boyfriend thought it was a bit too spicy. Is there a way to tone down the spice without compromising the flavor? I know I can reduce the chiles but I really love the flavor they bring. Maybe serving with cornbread would help?