RCI-SP.003.0742.001
Yuca Chili
Yuca Chili from the Recidemia collection
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- yuca (cassava)3½ poundspeeled and cubed salted water
- annatto oil combined with 1 tablespoon corn oil2 tablespoons
- ¼ cup
- (16-ounce) can whole tomatoes1 unitdrained, seeded, and chopped
- 1¼ cups
- 1 cup
- white navy beans2½ cupscooked
- 1½ teaspoons
- 2 teaspoons
- 1 pinch
Method
1
Bring a large pot of salted water to a boil and add the peeled and cubed yuca. Cook until fork-tender, approximately 20-25 minutes, then drain and set aside.
2
Heat the annatto oil combined with corn oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
3
Add the recaito (sofrito) to the hot oil and cook for 2-3 minutes, stirring frequently to release the aromatics without browning.
4
Stir in the chopped canned tomatoes and tomato purée, combining thoroughly with the sofrito base.
5
Add the tomato sauce and whisk until smooth and well incorporated into the mixture.
6
Stir in the chili powder, salt, and nutmeg, mixing until evenly distributed throughout the sauce.
7
Add the cooked yuca cubes and white navy beans to the pot, stirring gently to coat all ingredients with the tomato mixture.
8
Bring the chili to a simmer over medium-high heat, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
9
Taste and adjust seasoning with additional salt or spices as needed before serving warm.