Tequila Chili Spiked Vegetables
Infuse your dinner table with bold, zesty flavors using this irresistible recipe for Tequila Chili Spiked Vegetables. Perfect for a vibrant side dish or a vegetarian main course, this skillet masterpiece combines colorful bell peppers, zucchini, and red onion with smoky spices like chili powder, smoked paprika, and cumin. A splash of tequila elevates the dish, creating a tangy glaze that pairs beautifully with fresh lime juice and aromatic cilantro. Easy to prepare in just 35 minutes, this recipe is a tantalizing blend of heat, zest, and freshness. Serve it alongside rice, tortillas, or enjoy it on its own for a healthy and flavorful fiesta on your plate!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 2 medium zucchini
- 1 medium red onion
- 3 tablespoons tequila
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground cumin
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 1 large lime
- 2 tablespoons fresh cilantro
- 2 cloves garlic
Instructions
Wash and prepare the vegetables: cut the red and yellow bell peppers into thin strips, slice the zucchini into half-moons, and slice the red onion into wedges. Mince the garlic cloves and chop the fresh cilantro.
Heat the olive oil in a large skillet over medium heat.
Add the red onion wedges to the skillet and sauté for 2-3 minutes until slightly softened.
Add the bell pepper strips and zucchini to the skillet, stirring occasionally, and cook for 5-7 minutes until the vegetables begin to soften but still retain a slight crunch.
Sprinkle the chili powder, smoked paprika, ground cumin, kosher salt, and black pepper evenly over the vegetables. Stir well to coat the vegetables in the spices.
Add the minced garlic to the skillet and cook for 1 minute, ensuring the garlic does not burn.
Deglaze the skillet by adding the tequila. Stir the vegetables well and let the tequila cook off for about 2-3 minutes, allowing the flavors to infuse into the vegetables.
Remove the skillet from heat and squeeze the juice of one lime over the vegetables. Toss to combine.
Transfer the tequila chili spiked vegetables to a serving dish and garnish with freshly chopped cilantro.
Serve immediately as a side dish, or enjoy as a healthy main course with rice or tortillas.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 39.7 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
