By Jim Fergusson A Tale of Cooking Contest Treachery Recipes: TexMex Black Bean Habanero Chili Bengali Red Shrimp Habanero Curry Chicken, Andouille, and TassoHabanero Gumbo «You don't
put beans in chili!»
Not exact matches
I often
put beans in ours (soaked white navy
beans are GAPS Diet - friendly), but somehow this
chili was more filling than usual.
-- homemade
chili — lean beef, chicken, turkey or veggie burgers — nitrate free hot dogs — pre-cooked rice or rice packs (I made up some short grain brown rice, and
put in a tupperware container)-- veggies — corn on the cob, fresh green
beans, carrots, etc. — bagged salad with toppings and dressing (* cooler needed)
You take a can of black
beans and
put it
in the blender with about a tablespoon of canned tomatoes or salsa (if you have them; both optional), about 1/2 teaspoon of
chili powder, and a sprinkling of cumin.
Serves 4 Preparation: 10 minutesCooking: 20 minutes 1 onion, sliced2 cloves garlic, chopped2 cans red kidney
beans1 can tomatoes, drained (retain liquid) 1 tsp
chili powder or 1/2 tsp
chili, de-seeded and chopped1 tsp ground cumin1 tsp oregano1 tbsp parsley, chopped8 tortillasoilsalt and pepperUsing a saucepan, sauté the onion and when it is transparent, add the garlic.Now
put in the
beans, tomatoes,
chili, cumin, oregano and parsley.