Chili- Garden

Chili Recipes-- Garden,

GARDEN
1 tsp vegetable oil

2 ounces chopped onions

1 tsp minced garlic

1 ounce celery, chopped

1 ounce carrots, chopped finely

½  tsp dried oregano, crumbled

1 pinch ground cumin

2 pinches chili powde
r
TT salt

1pinch black pepper

½ ounce green peppers, chopped

1 ounce zucchini, chopped

½  sm. 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.

Momma Corcorakm 

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
½  tsp 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.