Chili Con Portobello Saturday, Sep 13 2008 

Entrees and Vegetarian , singlegaleats 9:50 pm

Ingredients

1 large onion, chopped
1 tsp. bottled minced garlic
1 Tbsp. olive oil
8 oz. portobello mushroom caps, coarsely chopped (about 4 cups)
1 28-oz. can whole tomatoes, undrained and chopped
1 15- to 16-oz. can red kidney beans, rinsed and drained
1 Tbsp. ground cumin
1 Tbsp. medium or hot chili powder

Directions

In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in mushrooms. Cook and stir 3 minutes more. Stir in undrained tomatoes, kidney beans, cumin, and chili powder. Bring chili to boiling; reduce heat. Cover and simmer for 1 hour. If desired, top individual servings with sour cream. Makes 4 servings.

Source: better homes and gardens

 

Turkey Chili Saturday, Sep 13 2008 

Entrees , singlegaleats 9:11 pm

Ingredients

1-1/4 lb. uncooked ground turkey
2 large onions, chopped (2 cups)
1/4 cup water
2 cloves garlic, minced
1 15-oz. can tomato sauce
1 14 1/2-oz. can no-salt-added tomatoes, cut up
1 cup water
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. sugar
1 15-oz. can pinto beans, rinsed and drained
1 cup frozen whole kernel corn
1/2 cup shredded reduced-fat cheddar cheese (2 oz.)

Directions

In a large saucepan, cook ground turkey until done; drain. Stir in onions, the 1/4 cup water, and the garlic. Cook about 5 minutes more or until tender, stirring occasionally. Stir in the tomato sauce, undrained tomatoes, the 1 cup water, the chili powder, cumin, and sugar. Bring to boiling; reduce heat. Cover and simmer for 20 minutes, stirring occasionally. Stir in the beans and corn. Return to boiling; reduce heat. Cover and simmer for 10 minutes more, stirring occasionally. To serve, ladle into bowls and sprinkle with cheese. Makes 6 main-dish servings.

Source: better homes and gardens