Thyme for Cooking
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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
I used 4 cups of thawed zucchini soup that I made last summer to add body to this chili. Assuming not everyone has frozen zucchini soup on hand, I modified the recipe to use puréed beans.
Note: The time assumes the beans are cooked - allow all day or do an over-night soak if using dried beans. This will be for 2 meals.
Total time: 45 minutes
It's not really white, just not red, like traditional chili. For that matter, it's not really chili either. It IS delicious, and chock-a-block with vitamins. The green chiles add heat, as does the Tabasco.
Ingredients:
Instructions:
Note: I used the bean cooking liquid with 2 tbs chicken base added in place of the chicken stock.
Total time: 20 minutes
Very easy, just drop and bake. The egg and 3 tsp of baking powder make these raise quickly and get quite large and light.
Ingredients:
Instructions:
Cooking Schedule:
45 minutes for menu - allow full day if using dried beans |
Add garlic, chicken, sauté |
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