White Chili

• 1 tablespoon(s) canola oil
• 1 1/2 cup(s) chopped onion
• 2 chopped green chiles
• 1 teaspoon(s) dried oregano
• 1 teaspoon(s) ground cumin
• 1/8 teaspoon(s) cayenne pepper
• 3 cup(s) great northern beans, rinsed
• 4 cup(s) reduced-sodium chicken broth
• 4 cup(s) diced cooked skinless turkey, or chicken
• 2 tablespoon(s) cider vinegar

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.

Spicy Chicken Chili

• 2 tablespoon(s) cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound(s) skinless chicken thighs (about 4), cut into thin strips
• 4 teaspoon(s) chili powder
• 1 tablespoon(s) ground cumin
• 2 teaspoon(s) dried oregano
• 1 teaspoon(s) salt
• 2 jalapeño peppers, seeds and ribs removed, chopped
• 1 1/2 cup(s) canned crushed tomatoes with their juice
• 2 1/2 cup(s) canned low-sodium chicken broth or homemade stock
• 1 2/3 cup(s) drained and rinsed pinto beans (from one 15-ounce can)
• 1 2/3 cup(s) drained and rinsed black beans (from one 15-ounce can)
• 1/2 teaspoon(s) fresh-ground black pepper
• 1/3 cup(s) chopped cilantro (optional)

1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
2. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.

Chicken and White Bean Chili

• 4 teaspoon(s) olive oil
• 2 pound(s) ground chicken
• Salt
• 1 medium onion, chopped
• 1 clove(s) garlic, crushed with a press
• 1 teaspoon(s) ground cumin
• 1/2 teaspoon(s) dried oregano
• 1/4 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) ground red pepper (cayenne)
• 1 jar(s) (16 ounces) mild salsa verde
• 2 can(s) (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
• 1 can(s) (14 to 14 1/2 ounces) reduced-sodium chicken broth
• 2 tablespoon(s) fresh cilantro leaves

1. In 6-quart Dutch oven, heat 1 teaspoon oil on medium-high until very hot. Sprinkle chicken with 1 teaspoon salt. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more oil for second batch. With slotted spoon, transfer chicken to medium bowl once it is done.
2. After all chicken is cooked, add remaining 2 teaspoons oil with onion and garlic to Dutch oven, and cook on medium 5 to 6 minutes or until browned, stirring occasionally. Stir in cumin, oregano, cinnamon, and ground red pepper; cook 1 minute. Add salsa verde, beans, broth, and browned chicken; heat to boiling on high. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.

Black Bean and Corn Salsa with Lime

1 bag frozen corn kernels, thawed and rinsed
2 cans black beans, rinsed
1/2 tsp salt
3/4 tsp cumin
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Juice of 1 1/2 limes
1/2 red onion, finely chopped
1 bunch cilantro, finely chopped
1 red bell pepper, finely chopped
1 sprig fresh basil for garnish

Mis everything together well in a large bowl, pour it into a serving dish and decorate with the fresh basil. Serve with nachos or chips for dipping.

Grilled Fajitas with Fresh Grilled Vegetables

Grilled Fajita Recipe with Fresh Grilled Vegetables

16 oz can refried beans, warm
1/2 cup shredded Mexican cheese
8 small flour tortillas
1 yellow squash, sliced
1 zucchini, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
2 tsp chili powder
2 tsp ground cumin
3 Tbsp lime juice
1/8 tsp cayenne pepper
1/2 tsp salt
1 lb aspsaragus spears, trimmed
1 red onion, sliced

Preheat the grill. Combine the cumin, lime juice, cayenne pepper, salt, and chili powder in a bowl and brush this mixture over the onion slices. Microwave them on high for a minute, and then set them to one side. Toss the onions with the rest of the prepared vegetables and the rest of the lime juice mixture.

Leave it to marinate for 30 minutes. Grill the asparagus for 10 minutes, the onion slice for 8 minutes and the bell peppers for 10 minutes. The squash will take about 6 minutes. Heat the tortillas according to the directions on the pack. Spread each tortilla with refried beans, then some of the vegetables and some cheese. Fold them in half and serve hot.

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