Chili with a bit of kick.
Recipes to Chase Away the Chill
1 tablespoon olive or vegetable oil
1/2 pound pork tenderloin, trimmed, or 1/2 pound chicken breast, cut into 1-inch cubes
1 cup chopped onion
1 cup chopped bell pepper (green, red or yellow, or a combination)
1 jalapeño pepper, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder, mild or hot
1 cup chopped tomato
1 cup chicken broth or water
1 can (15 ounces) Southwestern Bean Salad, not drained
Salt, to taste
Sour cream and chopped cilantro, optional
Heat oil in large saucepan or Dutch oven over medium heat. Add pork, and cook, stir frequently, until browned and just cooked through, about 3 to 5 minutes. Remove from pan.
Add onion, bell pepper and jalapeno, and continue to cook and stir for an additional 2 minutes, or until crisp-tender. Stir in cumin, chili powder and tomato. Add water and bring to boil. Reduce heat and simmer for 5 minutes.
Stir in Southwestern Bean Salad and cooked pork. Simmer until heated through, about 3 minutes. Season with salt, to taste. Serve topped with sour cream and cilantro, if desired. Yields 4 servings.
Editor’s Note: Additional liquid may be added if chili is too thick.
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