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Hot Cactus and Garbanzo Chili

What you need: 

1 medium onion, chopped
1/2 tablespoon minced garlic
1 jalapeno, sliced thinly, with seeds
2 tablespoons canola oil
2 cups cooked garbanzos (chick peas)
1 cup frozen corn
1 (14 ounce) can diced tomatoes, undrained
1 cup nopalitos (jarred prickly pear cactus), rinsed and drained
2 cups vegetable bouillon
1/2 tablespoon dried basil
1/2 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

What you do: 

1. In large saucepan, fry onion, garlic, and jalapeno in canola oil until onion is soft.
2. Add all other ingredients, and heat to a boil. Reduce heat, cover and simmer for 1/2 hour.
3. Remove cover and simmer until thickened (about another 1/2 hour).
Serve with warmed tortillas.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


The flavors were really unusual for me. I'm used to eating the meat infested spicy chili that my family makes. I used only half a jalapeno - I didn't want it to be too spicy - but it ended up not being spicy at all. I also left out the nopalitos, because I bought the fruit and not the pad. I didn't know what it was before I went to the store.
I'll be making this again for my family, next time with the cactus.


Oh, yummy!  I never really know what to do with nopales, and I like them quite a lot.  This looks like a super way to enjoy them!

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