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Posts Tagged ‘stewed tomatoes’

2 tablespoons olive oil
1 onion, diced
1 cup chopped green pepper
3 garlic cloves, chopped fine
1 1/2 teaspoons chili powder
1 1/2 teaspoon cumin ground
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon turmeric
1 can 14oz Stewed Tomatoes
1 can 14oz Kidney Beans (or 1 cup dried and soaked overnight)
1 tablespoon tomato paste
1/2 cup chicken or turkey stock, or water from cooked kidney beans
1 cup turkey or chicken meat, diced

1. In a large pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring for a minute or two more. Add more olive oil if needed.

2. Add tomatoes, beans, tomato paste, stock (or bean water) and bring to a boil.

3. Add the chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil, and turmeric.

4.  Add cooked meat.

5. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

6. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

Serve with shredded cheddar cheese, chopped red onion, and or sourcream.

Serve alone, over rice, or with corn bread.

Serves 4

Time Saving Tip
РPut bolded items (above) chili powder, cumin, red pepper flakes, oregano, salt, pepper, basil and turmeric in a small ziploc bag.

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