VEGETARIAN WHOLE FOODS ONE POT CHILI

Image by Chiot's Run via FlickrThis pot of chili will warm your bellies, keep the kids happy (without realizing they're eating their vegetables) all while you're enjoying your day because you cooked it all at once in your oven.  Now just how great is that?!
This version is meatless but you can make it with ground beef if you chose.
So, let's get cooking... or not cooking as the case may be.
INGREDIENTS:
1 pound cornbread
1 can (15 ounces) of vegetarian bean chili
1 can (15 ounces) of black or kidney beans
1 jar (12.5 ounces) of medium salsa
1 1/2 cups of monterrey jack and cheddar cheese, shredded
3 scallions, sliced
Olive oil for coating baking dish.
PREPARATION:
Preheat your oven to 350 degrees.  Coat the inside of a 9-inch square baking dish with the olive oil.  Crumble half of the cornbread into the baking dish.
In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the cornbread. Sprinkle with a layer of cheese then crumble the remaining cornbread over the cheese. Next finish up by sprinkling the remaining cheese over the last layer of cornbread.
Bake in the top third of the oven for 30 minutes, the cheese should be melted and the top golden brown.
Allow to sit for 5-10 minutes then sprinkle the sliced scallions on top and serve.
Now just how simple was that, right? We hope you enjoy this delicious, easy-to-make chili dish.
Steve and Kim

Related articles by Zemanta

• Chili Beans and Cheese (notecook.com)
• Would you like porridge or gruel? (ask.metafilter.com)
• 7 Super Bowl Recipes That Score Big (lifescript.com)
• Cooking on a Budget: Texas chili (mysanantonio.com)

SMOKY SAUSAGE CHILI

Image via Wikipedia


I know, I know it's not quite time for chili yet but this Smoky Sausage Chili recipe caught my eye so I thought I'd post it so you can use it in the months to come.

I really don't enjoy the Winter months but with some hot, steamy chili simmering on the stove it makes it a little easier to handle.
Try this recipe out and let me know how you love it.


INDREGDIENTS:

1 pound of lean ground beef
1 large onion
1 tablespoon of chili powder (I prefer a little more as hot and spicy chili is always what I'm looking for)
1 tablespoon of ground cumin
1/2 pound of smoked sausage (again I use the hot stuff as opposed to the mild variety)
1 12-ounce can of kidney beans
1 cup of Pace's picante sauce
1 cup of V-8 vegetable juice
1 8 ounce can of tomato sauce

PREPARATION:

Brown the ground meat with the onion in a large sauce pan or a dutch oven.  Sprinkle the chili powder and cumin over the meat while it is cooking and stir it for about 2 minutes.

Slice and quarter the smoked sausage.

Add all of the remaining ingredients and bring everything to a boil.  Once boiling, reduce the heat and simmer uncovered for 20 minutes.  Be sure to add a little water if it gets too thick.  Don't want it to burn now, do we?

That's it.  Simple, quick and really really great on a cold Winter day.  Now go sit in front of your fireplace, bring along a good book and watch the snow through your window.  If you're like me that's as close as I want to be to the outside.

Related articles by Zemanta

• Jim's Veggie Chili: The Recipe (jimayson.wordpress.com)
• How to Make Big Red Chili (notecook.com)
• Chili Beans and Cheese (notecook.com)