Friday, April 23, 2010
Today we had vegetarian chili beans topped with shredded cheddar cheese, and fritos to add to the top. It was served with cornbread, fresh orange wedges, and a variety of cold vegetables to dip in ranch dressing.
As always, instead of the soup, it's condiments and the cornbread; the students could choose a peanut butter and jelly sandwich or a cheese sandwich.
We have had several requests for this recipe, so here it is! It's wonderfully flexible. You can make it spicy with ro-tel tomatoes in place of the diced. You could use all black, pinto or white beans or use any beans you like or have handy in your pantry. If you love corn, add extra.
1 onions, diced
1 bell peppers, diced
2 cans black beans, drained and rinsed
1 cans white beans, drained and rinsed
1 cans pinto beans, drained and rinsed
5 cups stock
1 Tbl chili powder
2 tsp cumin
Salt and pepper to taste
1 can diced tomato
1 can crushed tomato
1 cup frozen corn
Sautee peppers and onions until soft. Add stock, seasonings, beans and tomatoes. Heat until boiling. Add corn and bring back to a simmer.
Garnish with Fritos and cheddar cheese.