I am making this chili for dinner tonight. We have three recipes for chili, but htis is probably the best to eat and worst for your body. It's also the simplest.
Tiger's Chili
2 cans pinto beans
2 cans kidney beans
2 cans navy or Great Northern beans
1 onion
2 packages chili seasoning (we use
2 oz can tomato puree
1 16oz can crushed tomato
Combine all ingredients in a soup pot over med. heat. Cook at least 15 min. stirring occasionally. If you want to loosen it up a bit, you can add vegetable broth. Be careful of burning because it is really thick. Mine is ready now.
Again, we are having cornbread. We do not eat cornbread with every meal. Really.
Monday, December 28, 2009
Mexican Minestrone
This is another bean soup, but with a whole different flavor and texture. Although it can be done in a soup pot, it is a crock pot recipe, which means that it has to cook for several hours, but you don't have to do anything during that time. This is great for winter days when you are rushed in the evening.
Mexican Minestrone
1 diced onion
2 cloves garlic
olive oil
2 15oz cans black beans, rinsed and drained
2 14-1/2oz cans Mexican style stewed tomatoes
2 14oz cans vegetable broth
1 15-1/2oz can whole kernel corn
1 15oz can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen or canned green beans. (drain if canned)
1 cup salsa
Cook onion and garlic in olive oil until soft.
For crock pot: combine all ingredients in crock pot and cook for 9 to 11 hours on low or 4 1/2 to 5 1/2 hours on high.
In soup pot: combine all ingredients in soup pot and cook for 1/2 to 1 hour.
This is another recipe that is good with corn bread. I usually put a bit of mozzarella on mine. The recipe recommends sour cream on top.
Mexican Minestrone
1 diced onion
2 cloves garlic
olive oil
2 15oz cans black beans, rinsed and drained
2 14-1/2oz cans Mexican style stewed tomatoes
2 14oz cans vegetable broth
1 15-1/2oz can whole kernel corn
1 15oz can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen or canned green beans. (drain if canned)
1 cup salsa
Cook onion and garlic in olive oil until soft.
For crock pot: combine all ingredients in crock pot and cook for 9 to 11 hours on low or 4 1/2 to 5 1/2 hours on high.
In soup pot: combine all ingredients in soup pot and cook for 1/2 to 1 hour.
This is another recipe that is good with corn bread. I usually put a bit of mozzarella on mine. The recipe recommends sour cream on top.
Sunday, December 27, 2009
Welcome with Black Beans and Corn
I'm a vegetarian. I just don't like raw vegetables. And I like junk food. A lot. And I know that I'm not the only one. So here are some recipes and ideas that my poor, desperate-to-force-healthy-food-down-my-unwilling-throat family has found effective. (Okay, so they're not that desperate). Because it is winter, time of constant soups, I will start with our favorite soup. If you don't like corn, you can leave it out, but if you don't like beans, then you are out of luck.
Cuban Black Bean and Corn Soup
2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
3 15oz cans black beans, rinsed and drained
2 tablespoons tomato paste
2 cups vegetable broth
1 1/2 teaspoons dried oregano
1 tsp. cumin
1/4 tsp. salt
1/2 cup frozen corn kernels
in a large saucepan, heat the oil over medium heat and cook the onions and garlic until soft. Add pepper and cook until soft. stir in the beans and tomato paste and cook for 1 min. Stir in the broth, 2 cups of water, the oregano, cumin and salt and bring to a boil. It will not look appetizing. Don't worry, it gets better. Reduce heat, cover and simmer for at least ten min. Transfer 4 cups to a blender/food processor and puree until smooth. Return to pan and stir to blend. Add the corn and stir. cook until the corn is just warmed through. About 4 min. Serves 4. Easy to double, and freeze. Best with corn bread, or try spooning it over rice. I like a little bit of cheddar cheese sprinkled on mine.
Please comment on foods that you do or do not like and I will be glad to find and test recipes. And if I won't (avocado for example), I volunteer Dad to test it for me! Coming soon: healthy yet soft and delicious muffins, Mexican Minestrone, Spanish rice, Everyone Loves Spaghetti, pastryless quiche and simple Chili without meat substitute.
Cuban Black Bean and Corn Soup
2 tablespoons olive oil
1 large onion
3 cloves garlic
1 red bell pepper
3 15oz cans black beans, rinsed and drained
2 tablespoons tomato paste
2 cups vegetable broth
1 1/2 teaspoons dried oregano
1 tsp. cumin
1/4 tsp. salt
1/2 cup frozen corn kernels
in a large saucepan, heat the oil over medium heat and cook the onions and garlic until soft. Add pepper and cook until soft. stir in the beans and tomato paste and cook for 1 min. Stir in the broth, 2 cups of water, the oregano, cumin and salt and bring to a boil. It will not look appetizing. Don't worry, it gets better. Reduce heat, cover and simmer for at least ten min. Transfer 4 cups to a blender/food processor and puree until smooth. Return to pan and stir to blend. Add the corn and stir. cook until the corn is just warmed through. About 4 min. Serves 4. Easy to double, and freeze. Best with corn bread, or try spooning it over rice. I like a little bit of cheddar cheese sprinkled on mine.
Please comment on foods that you do or do not like and I will be glad to find and test recipes. And if I won't (avocado for example), I volunteer Dad to test it for me! Coming soon: healthy yet soft and delicious muffins, Mexican Minestrone, Spanish rice, Everyone Loves Spaghetti, pastryless quiche and simple Chili without meat substitute.
Subscribe to:
Posts (Atom)