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Chilli recipes

Black Bean/Butternut Squash Chili

?1 small butternut squash, peeled and cubed ?2-3 cups black beans (cooked or canned) (sorry, I dont' measure) ?1 onion, chopped ?spices - chili powder, cumin, etc (orig. recipe mentioned cocoa powder!) ?garlic, lots ?tomatoes, fresh or canned ?1 lime, zest and juice ?cilantro ?chipotle peppers (canned, with adobo sauce) 

Sautee onion until limp. Add chopped garlic and spices and let that cook for a few minutes. Add the grated zest of lime and squash cubes, cook for about 10 minutes. Add beans, tomatoes, water if it needs it, and as many chipotle peppers as you can stand (they're hot) and some of that yummy sauce. Cook until the squash is tender, at least a half hour, but it won't hurt it to go longer. Serve with cilantro and lime juice. 

Best Black Bean Chili

From: antiques@xxxxxxxxxxx (Brent) 

?4 cups black beans ?2 Tbsp cumin ?2-3 Tbsp basil, oregano, thyme ?2 large chopped onions ?1.5 cups peppers ?2 cloves garlic, minced ?1 tsp cayenne ?1.5 T paprika ?1 t salt ?3 cups crushed whole tomatoes ?1/3 c. finely chopped chile peppers 

Garnishes: chopped green onions, chopped cilantro. 

Saute the onions, peppers, garlic along with the spices. Add the tomatoes and chilies. Add the beans. Heat until the spices have unleashed their flavour. Serve and garnish. 

 Sweet Potato And Barley Chili

                Recipe By     : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 121
                Serving Size  : 1    Preparation Time :0:00
                Categories    : Main Dishes, Vegetarian          Potatoes
                                 Grains And Cereals               Mirkin's 20/30 Fat & Fiber

                   Amount  Measure       Ingredient -- Preparation Method
                --------  ------------  --------------------------------
                    2                    onions -- chopped
                    1                    red bell pepper -- chopped
                    6      cloves        garlic -- minced
                    2      tablespoons   mild chili powder
                    1      tablespoon    ground cumin
                    1      teaspoon      cayenne pepper -- or to taste
                    1      pound         tomatillos
                                         husks removed and cut into quarters
                                         OR 1 green bell pepper -- chopped,
                                         OR 4-oz. canned chopped green chilies
                    2      large         or 4 small sweet potatoes
                                         scrubbed and cut into 1/2-inch cubes
                    3      cups          bouillon
                   15      ounces        canned small white beans -- drained
                    2      cups          cooked barley
                                         OR other whole grain of your choice

                Combine the onions, bell pepper, garlic, spices, tomatillos, sweet potatoes 
                and bouillon in a large pot.  Bring to a boil, reduce heat and simmer, 
                uncovered, 40 minutes or until the sweet potatoes are very tender.

                Stir in the beans and barley and heat through.


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