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Post by :myemarket
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :1119
Click below to download : Beansandgrains - Chili Beans Jalapeno Bean Dip (Format : PDF)
Beansandgrains - Chili Beans Jalapeno Bean Dip
5 small jalapeno peppers2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
Cut off tops of peppers. Combine whole peppers and remaining ingredients in saucepan. Simmer 15 minutes, adding water if needed, to keep beans from sticking to bottom of pan. Cool mixture and remove peppers.
Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an appetizer when served with crackers.
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1 lg onion -- chopped 2 carrots -- peeled & chopped sm. 1/2 cup water1 (28 oz) can tomatoes 1 (16 oz) can black beans -- drained & rinsed 1 (16 oz) can kidney beans -- drained & rinsed 1 (16 oz) can pinto beans -- drained & rinsed 1 (16 oz) can fat-free refried beans 2 tbsp chili powder (up to 3 tbsp) -- or to taste Fat-free sour cream dried hot chili flakesIn a medium-large nonstick saucepan or skillet, combine the onion, carrots, and 1/2 cup water. Saute until crisp-tender. Be careful not to let all the water evaporate;
Beansandgrains - Chili Vegetable Chili By Risag
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2 Tbsp. butter 2 eggs 2 (1 lb.) cans chili with beans 1 lg. can hominy, drained 1 (1 lb.) Mexican flavor Velveeta cheese (mild or spicy), diced In large saucepan, scramble eggs in butter. Add chili and hominy; simmer 20 minutes. Add Velveeta a little at a time and stir until melted. Serve warm with Fritos Scoopers or tortilla chips. If desired, transfer dip to crockpot to keep it warm.
Beansandgrains - Chili Beans Chili Cheese Dip
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