Eggless Battered Chili

Deborah Dana
If you are vegan and love stuffed chiles, we teach you how to make an Eggless Battered Chili, super crunchy with a perfect finish. Prepare this delicious poblano chili stuffed with garden vegetables such as tomato, zucchini, and corn. Accompany it with a thick sauce. This time we provide the recipe to make a Vegan Battered Chili, with the batter free of animal products so you can enjoy these classics of Mexican cuisine. The traditional batter is made with beaten egg whites to a stiffer consistency and mixed with the yolks, salt, and pepper. The item to be battered is completely submerged in this mixture and quickly fried in hot oil.
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil, for filling
  • 1 tablespoon garlic, finely chopped, for filling
  • 1/4 cups white onion, finely chopped
  • 1 cup tomato, finely chopped
  • 1 cup corn kernels, for the filling
  • 1 cup pumpkin, cut into cubes, for filling
  • 1 cup black beans, cooked, for filling
  • 3 cups zucchini blossoms, for filling
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup wheat flour, for batter
  • 1/2 cups cornstarch, for batter
  • 1 tablespoon salt
  • 1 1/2 cups sparkling water, for batter
  • 1/2 teaspoons baking powder, for batter
  • 4 Poblano chiles, cleaned, deveined, and skinless
  • flour, to cover the chili
  • vegetable oil, for frying
  • 1 cup vegetable broth, for sauce
  • 4 tomatoes, cut into quarters, for sauce
  • 1 clove garlic, for sauce
  • 1 white onion, for sauce
  • 1 tablespoon vegetable oil, for frying, for sauce
  • 1 tablespoon oregano, for sauce
  • 2 dried bay, for sauce
  • 1 pinch salt, for sauce
  • sour cream, vegan
Preparation
25 mins
35 mins
Low
  • For the filling, heat a skillet over medium heat with the oil and sauté the onion, add the tomato and cook until softened. Integrate the corn, zucchini, black beans, and squash blossoms, continue cooking for 5 minutes and season with salt and pepper to taste. Set aside.
  • For the batter, in a bowl mix all the ingredients until forming a semi-thick mixture, set aside.
  • Fill the chiles with the vegetable mixture and close them using a wooden toothpick. Cover them with flour and dip them in the batter mixture. Working quickly, fry the chiles in hot oil until golden. Drain on paper towels.
  • For the sauce, blend the vegetable broth with the tomato, garlic, and onion until you get a homogeneous mixture. Strain.
  • Fry the previous preparation in a pot with oil over medium heat, once it begins to boil, cook for about 20 minutes and season with salt, oregano, bay leaf, and pepper.
  • Serve the battered chili with the hot sauce, vegan cream, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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