Eggless Battered Chili

Name: Eggless Battered Chili
Prep time: 60 min
Cook time: 35 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.

Reviewed by Editorial Team of Kiwilimón

Published: 05-09-2018

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.

Energy

93.1

kcal

4.65%

Carbohydrate, by difference

17.4

5.8%

Protein

3.3

6.6%

Total lipid (fat)

1.5

2.31%

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100

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Eggless Battered Chili

Ingredients

Preparation

Nutritional information

Presentation

Tips

Eggless Battered Chili

Ingredients

Preparation

Nutritional information

Presentation

Tips

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