Full Online Books
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
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Vegetable And Turkey Sausage Chili
Famous Authors (View All Authors)
Southwestern - Vegetable And Turkey Sausage Chili Post by :dleyanna Category :Learning Kitchen Author :Unknown Date :March 2012 Read :757

Click below to download : Southwestern - Vegetable And Turkey Sausage Chili (Format : PDF)

Southwestern - Vegetable And Turkey Sausage Chili

1 1/2 medium onion -- chopped
6 cloves garlic -- minced
3 large carrots -- peeled/thinly sliced
3 medium zucchini -- halved lengthwise thinly sliced
1 1/2 large red bell pepper -- cut in 3/4" pieces
2 1/4 cup fresh or frozen corn kernels
3 (14.5 oz.) cans diced tomates in juice
1 1/2 (15 oz.) can tomato puree
1 1/2 lb. Italian-style or mild turkey sausage -- remove casings
1 1/2 tbsp. chili powder
1 tbsp. ground cumin
1 1/2 tsp. dried basil
1 tbsp. sugar
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
3/8 tsp. crushed red pepper flakes
nonfat sour cream
fresh cilantro -- chopped
scallions -- chopped

Coat the bottom of a large, nonstick Dutch oven with olive oil cooking spray. Add the onion, garlic, carrots, zucchini, bell pepper, and corn. Cook over medium heat, stirring often, until the vegetables are softened, 7-10 minutes. Do not allow the vegetables to brown. Add the tomatoes with their juices to the pot; stir in the tomato puree.

Bring to a boil, reduce the heat to medium-low, partially cover, and simmer for 20 minutes.

Meanwhile, coat a large nonstick skillet with nonstick spray. Crumble the sausage into the pan and cook over medium heat, stirring to break up any large clumps of meat, until the sausage is cooked through with no traces of pink, about 10 minutes. Drain on paper towels. Add the sausage to the vegetables in the Dutch oven.

Stir in the chili powder, cumin, basil, sugar, salt, pepper and hot pepper flakes; mix well. Cover and continue to cook over medium-low heat for 45 minutes.

Serve with a dollop of sour cream and a generous sprinkling of chopped cilantro, and/or scallions.

Nutritional analysis: 231 calories, 8g fat, 54mg chol per serving.
- - - - - - - - - - - - - - - - - -
If you like this book please share to your friends :

Southwestern - Vegetarian Chili Verde Southwestern - Vegetarian Chili Verde

Southwestern - Vegetarian Chili Verde
1/2 lb. dried pinto beans 3 dried Anaheim chiles -- soaked 2 poblano peppers – roasted and peeled 2 jalapeno peppers -- sliced vertically 1 tbsp. canola oil 1 white onion -- chopped fine 2 cloves garlic -- minced 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. Mexican oregano -- crumbled 1 lb. tomatillos -- husked and chopped 1 cup corn kernels -- fresh or frozen 1/2 green bell pepper -- chopped fine 1/8 cup unsalted pumpkin seeds -- hulled and chopped 1 tbsp. tequila -- optional juice of 1/2 lime 3/4 tsp. salt black pepper -- to taste

Southwestern - Chili -  Vegetable Chili By Meryl Southwestern - Chili - Vegetable Chili By Meryl

Southwestern - Chili -  Vegetable Chili By Meryl
3 tablespoons olive oil 1 large onion, coarsely chopped 6 large garlic cloves, chopped 3 (14 1/2-ounce) cans diced tomatoes in juice 1 (4-ounce) can diced mild green chilies 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 2 (15- to 16-ounce) cans kidney beans, drained (I use pinto beans) 2 green bell peppers, cut into 1/2-inch pieces 1 (10-ounce) package frozen corn kernels or 1 (15-0z) can Heat oil in heavy large pot over medium-high heat. Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and