Tag Archives: Beans

Hot Bean and Cheese Dip

22 Feb

Ingredients

  • 1  (14.5-ounce) can diced tomatoes, drained and divided
  • 1/2  teaspoon  hot pepper sauce
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  dried oregano
  • 1  (16-ounce) can pinto beans, rinsed and drained
  • 1  (16-ounce) can fat-free refried beans
  • 1  (4.5-ounce) can chopped green chiles, drained
  • Cooking spray
  • 3/4  cup  (3 ounces) shredded sharp cheddar cheese

Preheat oven to 350°.

Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Yields 4 1/2 cups (serving size: 1/4 cup)

Recipe adapted from SouthernLiving.com

Smoky Chicken Chili

5 Feb

Ingredients

  • 2  poblano chile peppers, chopped
  • 1  large red bell pepper, chopped
  • 1  medium-size sweet onion, chopped
  • 3  garlic cloves, minced
  • 2  tablespoons  olive oil
  • 2  (14 1/2-oz.) cans zesty chili-style diced tomatoes
  • 3  cups  shredded or chopped smoked chicken (about 1 lb.)
  • 1  (16-oz.) can navy beans
  • 1  (15-oz.) can black beans, rinsed and drained
  • 1  (12-oz.) can beer or chicken broth
  • 1  (1.25-oz.) envelope white chicken chili seasoning mix
  • Toppings: shredded Cheddar cheese, chopped fresh cilantro, sour cream, lime wedges, baby corn, sliced black olives, chopped red onion, tortilla chips

 

Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 8 minutes or until vegetables are tender.  Stir in diced tomatoes and next 5 ingredients.  Bring to a boil over medium-high heat.  Reduce heat to low, and simmer, stirring occasionally, 1 hour.  Serve with desired toppings.

Recipe from SouthernLiving.com

Yields 9 cups

Green Chile Soup

11 Jul

Ingredients:

  • 1 1/2 lb skinned and boned chicken cut into 1 inch cubes
  • 13 1/2 oz (3 cans) chopped green chiles, undrained
  • 15 oz can pinto beans, undrained
  • 14 1/2 oz can stewed tomatoes, undrained
  • 2 cup water
  • 1 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1  large onion, chopped
  • 1 clove garlic, crushed
  •   Toppings: Sour cream, shredded cheddar cheese, chopped avocado, sliced green onion

Directions:

1. Place first 10 ingredients in a 3 1/2- or 4-quart electric slow cooker. Cover and cook on HIGH 4 to 6 hours or on LOW 8 hours. Serve soup with desired toppings. Yield: 10 cups.

Recipe from Southern Living