Quote:
Originally Posted by zelda_pinwheel
recipe ?????
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Quote:
Originally Posted by WT Sharpe
Put 2 teaspoons of oil in skillet.
Cut up:
- one green pepper,
- one sweet onion,
- three garlic cloves.
Sauté them in the skillet.
Put them in a large pot and add:
- one large can of diced tomatoes,
- one small can of diced tomatoes,
- one pack of French's Chili-O Original seasoning mix.
Mix all ingredients according to the directions on the Chili-O pack.
ADD:
- 16 oz. package of frozen Birdseye Sweet Yellow Corn,
- about one teaspoon of sugar,
- one large can of Hanover Light Kidney Beans.
Cook until beans are done, adding water as necessary.
Top with your favorite shredded cheese.
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I don't actually have a recipe and use what I have on hand but that's pretty close. However I don't use oil or sugar, not on my diet.
Last night I used
1/2 Sweet Onion sliced into about 1/2 size rings... or you can dice it.
5 cubed sweet peppers (these are mini size I had)
2 cubed roma tomatos (I used caned if I have them and then use less tomato sauce)
2 cups or so of sliced mushrooms
2 cans of kidney beans
2 cans of tomato sauce
Garlic Powder
Cyan Pepper
I heat up a skillet (med-highish) and coat it with spray on non-stick spray rather than oil.
Then I sauté the Onions and Peppers and lightly coat them with garlic powder... if I had fresh garlic I would crush about two cloves and use that instead. Once the onions and peppers start to get soft... turn off the heat and pour a can of tomato sauce in... this will deglaze the pan a bit... then I put it back on the heat and put the rest of the stuff in. Add Cyan pepper to taste. You might want to go light on this, you can always add it to the plate later... but you do want some of the flavor to soak into the beans and mushrooms.
Bring it to a simmer (then lower heat) covered for about an hour or so.... until the mushrooms are soft. If it is too watery for you you can take the lid for a while while it is simmering and it will thicken a bit.
BOb