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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat the olive oil in a large skillet over medium heat.

Step 3

Add the red onion wedges to the skillet and sauté for 2-3 minutes until slightly softened.

Step 4

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.

Step 5

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.

Step 6

Add the minced garlic to the skillet and cook for 1 minute, ensuring the garlic does not burn.

Step 7

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.

Step 8

Remove the skillet from heat and squeeze the juice of one lime over the vegetables. Toss to combine.

Step 9

Transfer the tequila chili spiked vegetables to a serving dish and garnish with freshly chopped cilantro.

Step 10

Serve immediately as a side dish, or enjoy as a healthy main course with rice or tortillas.

Nutrition Facts

Serving size	1094.3 grams (1094.3g)

Amount per serving	% Daily Value*
Calories	715

Total Fat 31.10g	40%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 4094mg	178%
Total Carbohydrate 80.30g	29%
Dietary Fiber 15.40g	55%
Total Sugars 39.70g
Protein 11.10g	22%

Vitamin D 0IU	0%
Calcium 174mg	13%
Iron 6mg	31%
Potassium 2107mg	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.

Source of Calories

Fat: 43.4%

Protein: 6.9%

Carbs: 49.8%