Chunky
Vegetable Chili
Ingredients
1 medium zucchini, cut into 1/2-inch pieces (1-1/2
cups)
1 medium green sweet pepper, coarsely chopped
(1 cup)
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 14-1/2-ounce cans Mexican-style stewed tomatoes
1 17-ounce can whole kernel corn
1 15-ounce can black beans, rinsed and drained
1 8-ounce jar Salsa
Dairy sour cream
Method
1. In a 3-1/2- or 4-quart crockery cooker combine
zucchini, green sweet pepper, onion, celery, garlic,
chili powder, oregano, and cumin. Stir in undrained
tomatoes, undrained corn, drained beans, and salsa.
2. Cover; cook on low-heat
setting for 8 to 10 hours or on high-heat setting
for 4 to 5 hours. To serve, ladle the chili into
bowls and top with a dollop of sour cream. Makes
4 servings.
Southwestern
Bean Soup with Cornmeal Dumplings
Ingredients
3 cups water
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can black beans, pinto beans, or Great
Northern beans, rinsed and drained
1 14-1/2-ounce can Mexican-style stewed tomatoes
1 10-ounce package frozen whole kernel corn
1 cup sliced carrot
1 cup chopped onion
1 4-ounce can diced green chili peppers
2 tablespoons instant beef or chicken bouillon
granules
1 to 2 teaspoons chili powder
2 cloves garlic, minced
1/3 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
Dash salt
Dash pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon cooking oil
Method
1. In a 3-1/2- or 4-quart crockery cooker combine
water, beans, undrained tomatoes, corn, carrot,
onion, undrained chili peppers, bouillon granules,
chili powder, and garlic. Cover and cook on low-heat
setting for 10 to 12 hours.
2. In a medium mixing bowl
stir together flour, cornmeal, baking powder,
salt, and pepper. In a small mixing bowl combine
egg white, milk, and oil. Add to flour mixture;
stir with a fork just until combined. Drop dumpling
mixture into 6 mounds atop the bubbling soup.
Cover and cook for 30 minutes more. (Do not lift
lid while dumplings are cooking.) Makes 6 servings.
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