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Full Online Book HomeLearning KitchenSouthwestern - Chili - Simple Vegetarian Chili
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Southwestern - Chili -  Simple Vegetarian Chili Post by :THEALAN Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2246

Click below to download : Southwestern - Chili - Simple Vegetarian Chili (Format : PDF)

Southwestern - Chili - Simple Vegetarian Chili

1 tsp. vegetable oil
1 large onion -- chopped
1 green bell pepper -- chopped
1 red bell pepper -- chopped
1 jalapeno or hot wax pepper -- chopped
1 (14.5 oz.) can diced tomatoes -- undrained
1/4 cup salsa
1 tbsp. New Mexican or Ancho chile powder
1 1/2 tsp. ground cumin
1 (16 oz.) can pinto beans -- drained and rinsed
1 (8 oz.) can whole kernel corn -- drained and rinsed
1 cup Cheddar cheese -- shredded (4 oz.)
1/2 large yellow tomato -- chopped
1/2 large onion -- chopped
cilantro -- chopped
sour cream

In a deep pot (Dutch oven or stockpot), heat oil. When hot, cook onion and garlic together until onion is soft and garlic is a little fragrant. Be careful not to burn garlic. Add peppers and hot peppers and cook until slightly soft, about 5 minutes or so.

Add tomatoes, salsa, New Mexican powder, and cumin. Return to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes or until mixture is slightly thickened.

Add beans and corn; simmer, stirring occasionally, at least 5 minutes or so or to desired consistency. Serve over rice, garnished with tomato, onion, cilantro and sour cream.
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Southwestern - Slow-cooked White Chili With Chicken Southwestern - Slow-cooked White Chili With Chicken

Southwestern - Slow-cooked White Chili With Chicken
1 lb. boneless, skinless chicken thighs, cut into thin strips 1 cup dried great northern beans*, rinsed, sorted 1 medium onion, chopped 1 garlic clove, minced 2 tsp. dried oregano leaves 1/2 tsp. salt 1 (10 3/4 oz.) can condensed cream of chicken soup 5 cups water 1 tsp. cumin 1/4 tsp. hot pepper sauce 1 (4.5-oz.) can of chopped green chiles fresh sage, if desired * can substitute navy, cannellini or garbanzo beans In 3 1/2 or 4-qt slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well. Cover; cook on low setting for 8

Southwestern - Chili -  Seafood Chili Southwestern - Chili - Seafood Chili

Southwestern - Chili -  Seafood Chili
1 pound medium shrimp peeled, deveined, tails removed 1/2 pound bay scallops 1 pound white fish boneless and skinless 1 tablespoon vegetable oil Cloves garlic chopped 1/2 cup celery diced 1/2 cup red onion diced 1 (28 ounce) can whole tomatoes 1 ( 8 ounce ) can tomato paste 1 (16 ounce) can dark kidney beans 1 tablespoon chili powder 1/2 teaspoon ground corriander 2 bay leaves whole 1 teaspoon cayenne pepper 1 teaspoon sugar 1 tablespoon salt 1 teaspoon black pepper 1/4 cup green peppers diced 1/2 cup red peppers diced Heat oil in a large sauce pan add onions,