Sunday, December 21, 2014
Sunday, August 17, 2014
This recipe is from my Better Homes & Gardens magazine and they must have had me in mind when they came up with this recipe! I love the addition of the chocolate flavor and something I would never have thought to put in chili. They have 2 tbs. of chili powder listed but I put in just one and it really was too hot for me..have no idea how 2 tbs. would be, but I am sure it would be very hot! I really liked the flavor of this but next time just a dab of chili powder! LOL! Of course the fire-roasted tomatoes added to the heat!
Smoky Weeknight Chili
1 tbs. vegetable oil
1 medium green pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 15-16 oz. can chickpeas (garbanzo beans), rinsed and drained
1 15-16 oz.. can great Northern beans, rinsed and drained
2 tbsp. chili powder
1 15 oz. can tomato sauce
1 14 1/2 oz. can fire-roasted diced tomatoes, undrained
1 tbsp. packed brown sugar
1 tbsp. dark unsweetened cocoa powder
In large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 6 minutes or until tender. Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat . Cover and simmer 25 minutes, stirring occasionally. Top each serving with sour cream and green onions. Makes 4 servings.
Sunday, August 3, 2014
Thursday, January 30, 2014
2 14oz. cans cream style corn
1 cup peeled and diced potatoes
1 cup peeled and diced carrots
2 14 oz. cans vegetable or chicken broth
1/2 cup chopped onion
1 tsp. celery seed
1/2 tsp. black pepper
16 oz. jar processed cheese spread
Combine all ingredients except cheese in slow cooker. Cover and cook on high for 3 1/2 hours. Stir in the cheese and cook on high for 30 minutes or until cheese is melted.
Slowcooker Southwest Chicken Soup
28 oz. canned crushed tomatoes
28 oz. chicken stock
2 boneless skinless chicken breasts
1 can corn
1 medium onion, chopped
3 cloves garlic, chopped
salt to taste
1 tablespoon chili powder
2 teaspoons cumin
light sour cream for garnish
low-fat shredded cheese for garnish
Add all ingredients to crockpot, cover and cook on high for 4 hours or on low for 6 hours. Shred chicken and stir everything together. Garnish each serving with a touch of sour cream and some shredded cheese.
I also added a can of black beans to the soup.