Easy Recipe Finder
Recipe Feeder
1 lb. ground round
1 medium onion, chopped
1 green bell pepper, seeded and chopped
3-4 cups chopped tomato
3 cups chopped, peeled butternut squash (pumpkin would also
be good.)
3 cups water
2 Tbsp. tomato paste
1-1/2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. ground coriander
1-1/2 tsp. chili powder
1 tsp. salt
1 (16 oz.) can kidney beans, drained
1 (14-16 oz.)can pinto beans
2-3 large cloves garlic, minced
½ cup or more sliced black olives
2-3 Tbsp. minced, seeded fresh jalapeno pepper
6 Tbsp. thinly sliced green onion
2 Tbsp. or more chopped fresh cilantro
· Combine the first 3 ingredients in a Dutch oven and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20-30 minutes until squash is tender, stirring occasionally. Stir in olives and jalapeno; cook 5 minutes. Ladle chili into soup bowls and top each serving with 1 Tbsp. green onion and 1 tsp. (or to taste) cilantro.
Yield: 6 servings
1 medium onion, chopped
1 green bell pepper, seeded and chopped
3-4 cups chopped tomato
3 cups chopped, peeled butternut squash (pumpkin would also
be good.)
3 cups water
2 Tbsp. tomato paste
1-1/2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. ground coriander
1-1/2 tsp. chili powder
1 tsp. salt
1 (16 oz.) can kidney beans, drained
1 (14-16 oz.)can pinto beans
2-3 large cloves garlic, minced
½ cup or more sliced black olives
2-3 Tbsp. minced, seeded fresh jalapeno pepper
6 Tbsp. thinly sliced green onion
2 Tbsp. or more chopped fresh cilantro
· Combine the first 3 ingredients in a Dutch oven and cook over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Stir in tomato and next 9 ingredients (tomato through garlic); bring to a boil. Reduce heat, and simmer 20-30 minutes until squash is tender, stirring occasionally. Stir in olives and jalapeno; cook 5 minutes. Ladle chili into soup bowls and top each serving with 1 Tbsp. green onion and 1 tsp. (or to taste) cilantro.
Yield: 6 servings
