Ingredients: Onions - chopped, Tomatoes - chopped, Green zucchini - chopped, inch Ginger - chopped, cloves Garlic - chopped, cup Rajma (Large Kidney Beans) - soaked overnight and cooked, tablespoon Cumin powder (Jeera), tablespoon Paprika powder, teaspoon Black pepper powder, - to taste, Oil, grams Chicken - minced, Chipotle Chillies / Peppers - or dried red chilli will do, tablespoon Cumin powder (Jeera), Onion - chopped, - to taste, Non Vegeterian diet
Instructions: To begin making the Mexican Meatball Chili Stew Recipe, boil the chipotle chillies in some water over a saucepan. Boil for about 20 minutes until the chillies become soft.Cool it down, and drain all the water. Remove the seeds from inside and add the boiled chillies into the mixer and grind till the chillies become a smooth paste.Once done add the paste to the minced chicken, also add other ingredients like cumin powder, chopped and salt. Mix well and shape them into medium sized balls and keep it aside.Heat a casserole with oil, add ginger and garlic and sauté till they soften. Add in chopped onions and saute until the onions turn translucent.Once the onions have caramelised well, add chopped zucchini and saute till they become soft.Later you can add chopped tomatoes and sprinkle some salt. Saute till it softens.Add your cooked rajma, along with the cumin powder, paprika powder, pepper powder and salt. Give the chilli stew a mix. Add about 1 cup of water and slow cook until the Chili Stew comes together.Once the Chilli Stew has thickened lightly, you can add the Chicken Meatballs into the stew and allow the stew to slow cook on medium heat for about 10 minutes.After few minutes of slow cooking the Mexican Meatball Chili Stew, you can check for seasonings and adjust if you would need any. Slowly stir well and serve the Mexican Meatball Chilli Stew warm.Serve the Mexican Meatball Chilli Stew Recipe along with some toasted bread and Smoked Vegetarian Spanish Rice Recipe by the side to enjoy your special lunch on a Sunday afternoon.