| White Chili-Bake (recipe found on the VegSource Recipe Board) 1 onion, diced 2 cloves garlic, minced 1 tsp. cumin 1 tsp. olive oil 1 15 oz can of each, undrained: chick peas, hominy (white corn), large butter beans, small navy beans 1 4 oz can mild green chiles, drained Salt and pepper to taste hot sauce to taste if desired. Saut� onion, garlic, and cumin in olive oil until soft. Put all beans in casserole dish. Add onion mixture and mix well. Cover and bake at 350� for 45 minutes. Serve with salt, pepper and hot sauce to taste. NOTE: I leave out the olive oil and saut� the veggies in water. |
| Crockpot Chili 2 15-oz. cans kidney beans 1 15-oz. can black beans (or use all kidney beans) 1 lg. can diced tomatoes 1 lg. can tomato sauce (or pureed tomatoes) 1 med. onion, diced 2 cloves garlic, minced 1 med. green pepper, diced 2 stalks celery, diced 2 cups frozen corn kernels (optional) 1 tbsp. cumin 1 - 2 tbsp. chili powder (or more, to taste) 1/4 tsp. red pepper flakes (or more, to taste) Combine all ingredients in crockpot and cook on low approximately 8 hours (I put it on before I leave for work in the morning and dinner is ready when I get home). |
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