|Vegeterian Chili with Guacamole|
From the grocery store, I picked up the toughest to touch Avocado and brought it home to store immediately in the refrigerator. On checking the next day, it was still tough to touch. Same story the day after as well. Time to google - learned that I should leave it outside in a brown bag to ripen. Left outside for two days, they were soft to touch but not squishy. Immediately moved it back to the refrigerator and it stayed good for three days before I remembered about them again! Lucky - they were still good. And I got to enjoy my FIRST home-made Guacamole!! (as I usually say, drum rolls and trumpet please! ;))
Info from the link "How to ripen Avocados?"
- Place 2-3 avocados in a brown paper bag and store at room temperature. If you don't have paper bags on hand, wrapping them in newspaper will also do.
- For even quicker ripening, add an apple or a tomato to the bag.
- Check daily to see if avocados are ripe yet. Don't just judge by their color, as some varieties will retain their green color, even when ripe, rather than turning a deep greenish brown.
- Ripe avocados will peel easily and are soft, yet still firm and not squishy.
- Extra Tip: If your avocados are ripening before you have a chance to eat them, place them in the crisper of your refrigerator, as this will help them keep a bit longer once they are ripe.
Here is the Guacamole recipe that I followed with slight modification as per our taste preference and availability of ingredients.
1 Avocado, halved, seeded and peeled
1 Lime, juiced
1/2 teaspoon Salt
1/2 teaspoon ground Cumin-Chilli Powder (Link)
1/2 medium onion, diced
1 Medium Tomato, seeded and diced
1 tablespoon chopped Cilantro
1 clove garlic, minced
In a large bowl place the scooped Avocado pulp and Lime juice, toss to coat.
Add Salt and Cumin-Chilli powder. Mash them roughly. I like to have good chunks of Avocado in my Guacamole. Mash them as per your preference.
Fold in the Onions, Tomatoe, Cilantro, and Garlic.Mix well softly.
Wrap the container in plastic wrap to prevent further oxidation of the Avocados, if you are not eating them right away. Enjoy them with Chips, Tacos, etc - I enjoyed mine with Chili and they tasted awesome together!
The Chili recipe shown below is a modification of this recipe, again as per our taste preference and availability of ingredients.The addition of Yellow Squash to this recipe gives it a slightly sweet taste which I relished a lot.
1 Medium Onion, chopped
3 cloves Garlic, minced
1 tbsp Canola oil
2 Medium Tomatoes
3 tbsp Tomato sauce
1 tsp ground Cumin-Chilli Powder (Link)
1/2 tsp Black Pepper powder
1 medium Yello Squash, chopped into not too tiny pieces
2-3 cup water
1 cup Red Kidney Beans, soaked overnight and pressure-cooked in Medium-High heat for one whistle and cook five minutes thereafter in Medium heat
2-3 tbsp fresh Coriander leaves
In a heavy-bottom utensil, heat Canola oil.
Add chopped Onion and Garlic until tender, stirring occasionally.
Stir in chopped Tomatoes, Tomato sauce, Cumin-Chilli powder, Black Pepper.
When the Tomatoes are half-cooked, add the chopped Yellow Squash.
Mix them with the rest of the mixture and let it cook for 5 mins.
Add water and bring it to a boil.
Reduce heat and let it simmer covered (note!), for 10 minutes. I used the timer to be sure I was not overdoing it.
Stir in the cooked Red Kidney Beans.
Bring it to a boil again.
Reduce heat and let it simmer uncovered (note!), for 10 minutes.
Stir in fresh Coriander leaves.
Serve hot with the cool Guacamole as a side-dish!
Disclaimer - "This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion."