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Full Online Book HomeLearning KitchenSouthwestern - Risag's Quick Vegetable Chili
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Southwestern - Risag's Quick Vegetable Chili Post by :moneylicious Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3388

Click below to download : Southwestern - Risag's Quick Vegetable Chili (Format : PDF)

Southwestern - Risag's Quick Vegetable Chili

1 cup onion -- chopped
1 cup celery -- chopped
1 cup green bell pepper -- chopped
2 cloves garlic -- chopped
1 jalapeno or fresno pepper -- chopped with seeds
1 (14 oz.) can low-sodium stewed tomatoes -- with juice
1 (14 oz.) jar tomato salsa -- or your favorite
1 pkg. chili seasoning -- such as McCormick
2 (15 oz.) cans kidney beans -- or your favorite

Cover the bottom of a large saucepan with 3-4 tbsp of water. Add the onion, celery, green peppers, and garlic. Saute until wilted 3-4 minutes. Strain out the liquid and return to pan. Add jalapeno or fresno peppers. Saute for another 2 minutes.

Add the tomatoes, juice and all, the salsa, chili seasoning, and beans. Simmer for about 1 hour, just as you would any chili.

Serve with a dollop of fat-free sour cream (or if you feel like indulging, a dollop of full-fat sour cream or roasted garlic sour cream - Friendship makes one).

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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,

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1/8 cup all-purpose flour 1 tsp kosher salt 3/4 lb boneless skinless chicken breast halves -- cut in 1" chunks 1 tsp olive oil 1 small red onion -- chopped 1 small yellow onion -- chopped 1 jalapeno -- minced 1 serrano pepper -- minced 2 cloves garlic -- sliced 1 (15 oz) can cannellini beans -- drained & rinsed 7 oz chicken broth 6 oz beer (1/2 bottle) 1 tsp pure chile powder 3/4 tsp ground cumin 1 tsp mexican oregano -- crumbled 1 (14 oz) can diced tomatoes -- drained fresh lime juice chopped fresh cilantro Garnish: reduced fat