Cactus chili recipe – Hearty, Smoky & Flavorful Dish
Ingredients
- 2 cups nopal cactus fresh or canned, cleaned and diced
- 2 cups black beans cooked (or canned, drained and rinsed)
- 1 cup kidney beans cooked
- 1 lb ground beef or turkey optional
- 1 large onion finely chopped
- 3 cloves garlic minced
- 2 bell peppers red and green, diced
- 1 cup tomato sauce or crushed tomatoes
- 1 can 14 oz diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika optional
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 –2 tbsp fresh lime juice
- Fresh cilantro for garnish optional
- 1 small jalapeño diced (optional)
Instructions
- Prepare the nopal cactus by cleaning thoroughly and dicing into small pieces. If using canned cactus, drain and rinse well.Heat olive oil in a large pot over medium heat. If using ground beef or turkey, brown the meat until fully cooked, breaking it into small pieces. Remove and set aside.In the same pot, sauté chopped onion, garlic, and diced bell peppers until onions are translucent and peppers are softened.Add black beans, kidney beans, diced tomatoes, and tomato sauce. Stir well and simmer for 5–10 minutes.Stir in chili powder, cumin, smoked paprika, salt, and pepper. Mix thoroughly.Add the diced cactus and cooked meat (if using). Simmer for 15–20 minutes, stirring occasionally, until the cactus is tender.Taste and adjust seasoning as needed. Stir in fresh lime juice.Garnish with fresh cilantro and optional jalapeño before serving.