Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSouthwestern - Risag's Quick Vegetable Chili
Famous Authors (View All Authors)
Southwestern - Risag's Quick Vegetable Chili Post by :moneylicious Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3326

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).

If you like this book please share to your friends :
NEXT BOOKS

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,
PREVIOUS BOOKS

Southwestern - Chili -  Risa's White Chili Southwestern - Chili - Risa's White Chili

Southwestern - Chili -  Risa's White Chili
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT