1-1/2 medium onions, coarsely chopped
1 medium green bell pepper, chopped
1/2 bunch celery, chopped (about 2-1/2 cups)
2 cloves garlic, minced
1/2 jalapeño pepper, seeded & chopped
3 Tbsp oil
2-1/2 lbs ground beef
1/2 cup chili powder
1 Tbsp ground cumin
2 tsp garlic salt
1/4 tsp hot pepper sauce
Salt, to taste
Pepper, to taste
1 cup beer
1 cup water
14.5-oz can stewed tomatoes
10.75-oz can tomato puree
8-oz can tomato sauce
6-oz can tomato paste
2, 15-oz cans black beans
4-oz can diced mild green chiles
1 bay leaf


Saute first five ingredients in hot oil until onions are tender. Add turkey; cook until it looses redness.

Combine chili powder, cumin, garlic salt, hot pepper sauce, salt and pepper with 1 cup beer. Let stand 1-2 minutes.

Add spiced beer mixture, water, tomato products, beans, green chiles and bay leaf to meat mixture. Simmer, covered, 3 hours; stirring often. Remove bay leaf before serving.


10 servings


SOURCE

1/2 cup quinoa, rinsed
3-1/2 cups water, divided
1/2 lb. lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. ground cinnamon
2, 15-oz. cans black beans, rinsed and drained
28 oz. can crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. adobo sauce
1 bay leaf
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro


In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.

Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.

Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro.


9 servings (2-1/4 quarts)


Nutritional Facts 1 cup equals 264 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 514 mg sodium, 43 g carbohydrate, 9 g fiber, 15 g protein.


Taste of Home

4 large eggs
1-1/2 Tbsp unsalted butter
1-1/2 Tbsp vegetable oil
2 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/4 cup chopped red bell pepper
2 ounces can green chiles, drained
1/4 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
1 Roma tomatoes, seeded and chopped
1/4 cup shredded pepper jack cheese


In a large bowl, whisk the eggs and 1 tablespoon water vigorously.

Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.

When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.

Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.


2 servings


Food Network

4 cans corn, drained
8 Tbsp unsalted butter
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
1 large red bell pepper, finely chopped
3 ribs celery, finely chopped
3 large ripe tomatoes*, peeled, seeded and rougly chopped
2 tsp salt
1/2-1 tsp cayenne pepper
2 tsp freshly ground black pepper
4 Tbsp sugar
1 cup evaporated milk


Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes* and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn, sugar and evaporate milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more miniutes. Adjust seasonings to taste.

*Can also substitute ripe tomatoes with 2 cans of diced tomatoes (drained).


10 servings


Cooking Club

1 cup quinoa
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 pint small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup crumbled feta cheese
1/2 cup diced roasted red peppers from jar
1/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1/2 Tbsp ground cumin
3 tablespoons olive oil


Cook quinoa according to package. Transfer to large bowl and cool. Add garbanzos and next 5 ingredients.

Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.


6-8 servings


Epicurious