This chili con carne with Japanese touch is used steamed soy beans. Soy beans are healthy since it is a good sources of protein, even though it's low in fat. You can use steamed soy beans that made easily, and add in a spiced tomato sauce with tasty vegetable. Finally we serve it with steamed rice. This chili con carne is rich in nutrients, and I love it.
Prepare all the ingredients.
Cut the onion into 1cm cubes.
Skin the carrot, and cut it into 1cm cubes.
Remove the stem and seeds from the bell pepper, and cut it into 1cm cubes.
Remove the skin and sprout of the garlic, and thinly chop the garlic.
Thinly chop the ginger.
Put a oil, and chopped garlic and ginger in a frying pan, and sauté them.
When the aroma of them comes out, add the onion, carrot and bell pepper and a little salt (not included in recipe).
Sauté them until the sweetness of it comes out. You can finish to sauté them until the onion has cream‐colored like this picture.It's a very important step. A tasty component is concentrated, and the tomato sauce will be rich.
Remove it to a plate.
Add a little oil if it is less, and stir fry the minced meat on medium heat. Season minced meat with some salt and black pepper (not included in recipe). You don't need to touch the minced meat at the beginning until the surfaces are seared.
When the surface of minced meat is seared, turn them over, and cook the side too. Sprinkle them with some salt and black pepper (not included in recipe).
Reduce the grease of it if you want the dishes to be not oily.
Add the chili powder, cumin powder and 2 pinches of salt, and stir fry them for 1 minute on medium-low heat not to burn it.
Return the vegetables you sautéed, and add the tomato juice and water, and mix. Bring it to a boil.
When it comes to a boil, reduce the heat. Then add the bay leaf, cover, and simmer it on low heat for 15 minutes.
Remove the lid, and simmer it on medium-low heat while stirring sometimes for about 10 minutes. When the sauce start to be thick, taste it. If the dish is bland, add the salt at this time.Then continue to simmer it.
Add the coarsely ground black pepper, and cook the sauce down until the water is almost gone.
Serve it with rice or bread, and sprinkle the Intalian parsley on it.
Ingredients
Directions
Prepare all the ingredients.
Cut the onion into 1cm cubes.
Skin the carrot, and cut it into 1cm cubes.
Remove the stem and seeds from the bell pepper, and cut it into 1cm cubes.
Remove the skin and sprout of the garlic, and thinly chop the garlic.
Thinly chop the ginger.
Put a oil, and chopped garlic and ginger in a frying pan, and sauté them.
When the aroma of them comes out, add the onion, carrot and bell pepper and a little salt (not included in recipe).
Sauté them until the sweetness of it comes out. You can finish to sauté them until the onion has cream‐colored like this picture.It's a very important step. A tasty component is concentrated, and the tomato sauce will be rich.
Remove it to a plate.
Add a little oil if it is less, and stir fry the minced meat on medium heat. Season minced meat with some salt and black pepper (not included in recipe). You don't need to touch the minced meat at the beginning until the surfaces are seared.
When the surface of minced meat is seared, turn them over, and cook the side too. Sprinkle them with some salt and black pepper (not included in recipe).
Reduce the grease of it if you want the dishes to be not oily.
Add the chili powder, cumin powder and 2 pinches of salt, and stir fry them for 1 minute on medium-low heat not to burn it.
Return the vegetables you sautéed, and add the tomato juice and water, and mix. Bring it to a boil.
When it comes to a boil, reduce the heat. Then add the bay leaf, cover, and simmer it on low heat for 15 minutes.
Remove the lid, and simmer it on medium-low heat while stirring sometimes for about 10 minutes. When the sauce start to be thick, taste it. If the dish is bland, add the salt at this time.Then continue to simmer it.
Add the coarsely ground black pepper, and cook the sauce down until the water is almost gone.
Serve it with rice or bread, and sprinkle the Intalian parsley on it.
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