July 31, 2009 at 10:13 am (black pepper, boneless skinless chicken breast, broiler, canned chopped green chiles, canned kidney beans, chicken broth, chili powder, corn tortillas, crushed tomatoes, garlic, granulated sugar, ground cumin, onion, oregano, oven, salt, soup, stovetop, tomato paste, tomato sauce)
Makes: 8 servings
Total Time: 40 min
1 1/4 lb. boneless skinless chicken breasts
1 cup chopped onion
1 teaspoon minced garlic
2 cans (14-1/2 oz. each) reduced-sodium chicken broth
28 oz. can crushed tomatoes
16 oz. can kidney beans, rinsed and drained
8 oz. can tomato sauce
6 oz. can tomato paste
4 oz. can chopped green chilies
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 6-inch corn tortillas, cut into 1/2-inch strips
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Broil chicken 3 to 4 inches from the heat for 5 to 6 minutes on each side or until juices run clear.
In a Dutch oven coated with nonstick cooking spray, cook onion and garlic until tender. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes.
Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until crisp. Serve with soup.
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June 2, 2009 at 3:11 pm (Aldi ingredients, Main Dish, canned kidney beans, chili powder, flour tortillas, fresh tomatoes, ground beef, oven, ranch dressing, salad greens, salsa, sharp cheddar cheese, stovetop)
Prep Time:20 min
Total Time:20 min
Makes:4 servings
4 flour tortillas (8 inch)
3/4 lb. extra lean ground beef
1 Tbsp. chili powder
1 cup canned kidney beans, rinsed, well drained
1/2 cup thick ‘n chunky salsa
4 cups torn mixed salad greens
1/2 cup sharp cheddar cheese
1 large tomato, chopped
2 Tbsp. ranch dressing
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Heat oven to 425°F. Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Top each ball with 1 tortilla; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
Meanwhile, brown meat with chili powder in large nonstick skillet. Stir in beans and salsa; cook until heated through, stirring occasionally.
Fill tortilla shells with salad greens, meat mixture, cheese and tomatoes. Drizzle with dressing.
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June 2, 2009 at 3:03 pm (Aldi ingredients, Main Dish, canned kidney beans, fresh tomatoes, ground beef, mexican cheese blend, romaine, salsa, sour cream, stovetop, whole wheat tortillas)
Prep Time:20 min
Total Time:20 min
Makes:6 servings
1/2 lb. extra lean ground beef
16 oz canned kidney beans, drained, rinsed
3/4 cup thick ‘n chunky salsa
1/2 cup Mexican cheese blend
6 whole wheat tortillas (10 inch), warmed
1/2 cup sour cream
1-1/2 cups shredded romaine lettuce
1-1/2 cups chopped tomatoes
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Brown meat in large skillet on medium-high heat. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.
Spread meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito style.
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May 3, 2009 at 11:47 am (Main Dish, Mexican, canned diced tomatoes, canned kidney beans, green bell pepper, hominy, mole sauce, onion, serrano peppers, stovetop, vegetable oil)
Makes 8 servings.
1/2 onion, minced
1 green pepper, diced
1 serrano pepper, seeded and minced
2 t vegetable oil
15 oz canned diced tomatoes
15 oz canned kidney beans, drained and rinsed
15 oz white hominy, drained and rinsed
2 T prepared mole sauce
1 C water
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In soup pot, saute onion, pepper and chili in oil over medium-high heat until onion is soft, about 4 to 5 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes, covered.
A+
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May 3, 2009 at 11:30 am (Aldi ingredients, Main Dish, Vegetarian, canned corn, canned kidney beans, carrots, chili powder, corn muffin mix, egg whites, ground cumin, milk, onion, oven, stovetop, tomato sauce, vegetable cooking spray)
Total time: About 30 minutes.
Makes 6 servings.
Vegetable oil spray
1 C chopped onion
1/2 C chopped carrot
30 oz canned kidney beans, rinsed and drained
12 oz canned corn, drained
8 oz tomato sauce
1 to 2 t chili powder
1 t ground cumin
8 1/4 oz package corn muffin mix
2 egg whites
1/3 C skim milk
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Preheat oven to 400 degrees. Spray a 9″ square glass baking dish with cooking spray. Set aside.
Spray a large skillet. Place over medium-high heat. Add onion and carrot and cook in hot skillet until almost tender, about 5 minutes. Stir in bean, corn, tomato sauce, chili powder and cumin. Heat through, about 5 minutes.
Combine corn muffin mix with egg whites and skim milk. Mix as directed on the package. Set aside.
Spoon the hot bean mixture into prepared baking dish. Spread cornmeal mixture evenly over the top of the bean mixture.
Bake, uncovered, about 20 minutes or until golden brown.
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May 1, 2009 at 1:34 pm (canned black beans, canned kidney beans, canned pinto beans, chili powder, cilantro, frozen corn, garlic, green bell pepper, ground cumin, hot cooked rice, jalapeños, mexican-style stewed tomatoes, onion, oregano, quinoa, red pepper (cayenne), stovetop, vegetable oil)
6 servings
Instead of black beans you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa or rice.
2 t vegetable oil
1 medium onion, finely chopped
1 medium green pepper, diced
2 jalapenos, seeded and minced
2 cloves garlic, minced
1 T chili powder
1 t ground cumin
1 t dried oregano
1/8 t cayenne pepper
14 oz canned Mexican-style stewed tomatoes
32 oz canned black beans, rinsed and drained
3/4 C water
1 C frozen corn
1/3 C chopped cilantro
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In a large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeno and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
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May 1, 2009 at 12:45 pm (Aldi ingredients, Main Dish, Side dish, canned black beans, canned diced tomatoes, canned kidney beans, canned pinto beans, chili powder, dried onions, fresh tomatoes, garlic powder, ground beef, ground cumin, long-grain white rice, oregano, red pepper (cayenne), salt, stovetop, tomato sauce, vegetable oil)
Hillbilly Housewife
2 tablespoons oil
1 cup long grain white rice
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon dry onion
Dash red pepper (optional)
8 oz can tomato sauce OR 1 cup chopped fresh or canned tomatoes
2 cups water
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Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.
If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.
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April 5, 2009 at 11:10 am (7 ingredients or less, Main Dish, Side dish, canned kidney beans, canned pinto beans, chili powder, cilantro, garlic, ground cumin, lime juice, oregano, stovetop, vegetable oil)
If you like a burn, include some of the seeds of a dried chili, supplement chili powder with hot red pepper flakes or cayenne, or serve the beans with hot sauce on the side. To contrast the hot peppers, serve the beans on plain boiled rice, on cornmeal mush, over hominy, or on a baked potato, with or without chopped onions and/or shredded cheddar or jack cheese on top. Makes a great meal with corn chips or corn tortillas on the side. To be more elaborate, roll the beans in softened corn or flour tortilla with shredded cheese and, if available, shredded iceberg lettuce.
Serves 2 to 4, depending on how you eat them
2 T vegetable oil
2 large cloves garlic, smashed or pressed
1 T chili powder OR 1 dried pasilla chili or ancho chili, seeds and stem discarded
14 oz canned plum tomatoes, with their juice, chopped
2 16-oz cans red kidney beans or pinto beans, drained
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1. In a medium saucepan, over medium-low heat, combine the oil and garlic.
2. While the garlic is cooking slowly, add the chili powder, or, if using a dried chili, use scissors to cut the chili into very fine strips directly into the pan. Stir every once in a while. Cook about 2 minutes.
3. Add the tomatoes, stir well, and increase beat slightly. Let the sauce simmer 15 minutes, until thickened.
4. Add the beans and stir well again. Bring to a simmer and let simmer very gently another 10 minutes. (Can be prepared ahead, but may need a little additional water when reheated.)
5. Serve very hot.
Variations Chili powder contains oregano and cumin. If using a dried chili, add 1/2 teaspoon dried oregano and 1/4 teaspoon cumin, if desired. (You might want to add these even if using chili powder. Chopped cilantro and/or a few drops of lime juice are to the taste of some people.
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