GARDEN 1 tsp vegetable oil 2 ounces chopped onions 1 tsp minced garlic 1 ounce celery, chopped 1 ounce carrots, chopped finely ½tsp dried oregano, crumbled 1 pinch ground cumin 2 pinches chili powder TT salt 1pinch black pepper ½ ounce green peppers, chopped 1 ounce zucchini, chopped ½sm. Can sliced mushrooms and stems 1 cup canned tomatoes, diced 2 cups wate 1 can red beans ½ lemon juiced 2 ounce cheddar cheese, shredded
1.Heat oil. Add onions and garlic and sauté until transparent. 2.Add celery, carrots, and seasonings to onions. Cook until tender-crisp. 3.Add remaining ingredients, except cheese, to onion mixture. Heat to 180°F. 4.To serve, ladle chili into soup bowls. Sprinkle 1/2 oz cheese over each portion.
1 pound ground beef 1 clove garlic, minced 1 cup chopped onions 1/2 cup chopped green pepper 1 14-ounce can beans with pork and tomato sauce 1 7 1/2-ounce can tomato sauce 1/2 cup wate 2 teaspoons chili powder
In large frying pan, sauté beef, garlic, onions and green pepper until meat is browned and vegetables are tender, about 3 to 5 minutes. Drain off fat. Stir in beans, tomato sauce, water and chili powder. Bring to a boil; simmer 5 minutes.
White Chicken Chili
4 ounces great northern beans 3 cups water 1 ounce chicken soup base 2 ounces onion, chopped 1 tsp minced garlic TT salt 4 onions chicken (white meat), diced 2 ounces canned green chilies, diced 2 pinch ground cu ½tsp cayenne pepper 1 pinch ground cloves 4 ounces Monterey jack cheese, shredded (optional)min 1 tsp fresh Cilantro, chopped
1.Sort and wash beans. Cover with water to 2 inches above beans. Let soak overnight. 2.Drain beans. Place in a pot on the stove. 3.Add water, soup base, onions, garlic and salt to beans. Bring to a boil. Cover. Reduce heat and simmer for 2 hours, stirring occasionally. 4.Add remaining ingredients, except cheese, to beans. Cover and simmer 30 minutes.5.Sprinkle 1/2 oz cheese over each portion as it is served.