Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SOUTHWESTERN BEAN CHILI!!
It’s winter and I tend to think of chili a LOT when I’m feeling chilled. Nothing is more satisfying, and warming, than a bowl of chili. The problem is when I think of chili when it’s close to dinner time. I don’t have time to prepare the long-cooking version, and I certainly don’t want to wait until the next night to eat what I’m craving NOW. This chili recipe is quick, delicious and easy to change up the flavor with just a few additional ingredients.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 75 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
SOUTHWESTERN BEAN CHILI [Serves 4]
2 medium onions, minced
1 medium garlic clove, minced
1 can (7 oz.) tomatoes, drained & chopped coarse
1/3 cup canned green chilis, drained & chopped coarse
1 T. chili powder
2 tsp. dried oregano
½ T. ground cumin
2 cans (16 oz. each) red kidney beans, undrained
Bring ¼ cup water to boil in large skillet. Add onions, garlic; cover and simmer about 2 minutes. Stir in next five (5) ingredients; bring to boil and simmer about 10 minutes. Add beans; simmer until heated through about 3 minutes.
* Serve sprinkled with your favorite shredded/grated cheese and hot bread. Yummy!
** Add cooked ground beef if you prefer your chili with beans AND meat. If you like a little oomph, add cooked chorizo or sausage.