To start preparing the Mexican chilli recipe, boil the chipotle peppers in a little water on a saucepan. Boil for about 20 minutes until the chillies become soft.
Cool and drain all the water. Remove the seeds from the inside and add the boiled chillies in the mixer and grind until the chillies become a smooth paste.
Once done add the chicken chicken pasta, also add other ingredients such as cumin powder, chopped and salt. Mix well and model them in medium -sized balls and keep it aside.
Heat a saucepan with oil, add ginger and garlic and brown until they soften. Add the chopped onions and brown until the onions become translucent.
Once the onions have caramelized well, add the chopped zucchini and brown until they become soft.
Later you can add chopped tomatoes and sprinkle with salt. Go up to when it does not soften.
Add your cooked Rajma, together with the cumin powder, paprika powder, pepper and salt powder. Give a mix to the chilli stew. Add about 1 cup of water and cook slowly until the chilli stew meets.
Once the pepper stew has thickened slightly, you can add the chicken meatballs to the stew and allow the stew to cook over medium heat for about 10 minutes.
After a few minutes of slow cooking the stewed Mexican chili stew, you can check the condiments and adapt if you need it. Stir slowly well and serve the hot Mexican chili pepper.
Serve the Mexican recipe of the pepper stew together with a little toasted bread and recipe for spanish vegetarian rice smoked to enjoy your special lunch on Sunday afternoon.
