Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 I love Mexican foods and chili. So when I saw a recipe for 10 minute chili in the McDougall's cookbook I was skeptical. OK I won’t say it's the BEST chili I've ever had, but it certainly is very good, very easy and so quick to make! The quick and easy recipe is below, but if I have longer, I add sautéed onion and green pepper (sautéed in water) or some TVP. But here's the original 10 minute chili recipe: Ten-Minute Chili 2 (15oz) cans kidney beans, drained and rinsed 2 cups fat-free spaghetti sauce 2 teaspoons chili powder 1 teaspoon ground cumin dash of cayenne pepper (optional) Combine all ingredients in a saucepan and heat for 10 minutes, stirring occasionally. Ladle into bowls and serve. RECIPE HINT: This simple recipe appeals to many children. Try serving it with baked tortilla chips to scoop up the chili. [i sure would if I could find them in Australia! But there aren’t any baked chips here that I can find!] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 Thanks for this - of course, your good suggestions for onions, green peppers/capsicums, and tvp make it more special, but isn't it nice to have a good basic recipe that takes practically no time - just what's needed to heat the ingredients! No excuse for not eating well on a slimming diet, eh? Kudos to you!!! Er, we used to live in Sydney, so I know how difficult getting Mexican-style foods can be IF you want something a little out of the ordinary - like BAKED tortilla chips Your recipe (with the valuable comments) has been put in the Files. Love and hugs, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2007 Report Share Posted November 7, 2007 I will see your chilli, and raise you mine. 1/2 to 1 cup leftover brown rice (depending on how thick you want it) 1 cup frozen corn kernals 2 cans beans, drained and rinced (1 pinto, one kidney works well) 1 can of diced tomatoes 2 tablespoons of chilli powder one onion, chopped enjoy! Aly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2007 Report Share Posted November 8, 2007 Oh yeah, I¹d LOVE some baked chips! But alas, none here. There are lots of things I¹m used to being able to find in Wisconsin that I can¹t find here. It can be frustrating. I just find substitutes where I can, and learn to live without when I can¹t. Hope you enjoy the recipe. I¹ll share a few others from this cookbook as I try them. The McDougall Quick and Easy Cookbook is full of healthy vegetarian things you can prepare in 15 minutes or less. Anna On 8/11/07 12:43 AM, " Pat " <drpatsant wrote: > > Thanks for this - of course, your good suggestions for onions, green > peppers/capsicums, > and tvp make it more special, but isn't it nice to have a good basic recipe > that takes > practically no time - just what's needed to heat the ingredients! No excuse > for not eating > well on a slimming diet, eh? Kudos to you!!! > > Er, we used to live in Sydney, so I know how difficult getting Mexican-style > foods can be IF > you want something a little out of the ordinary - like BAKED tortilla chips > > Your recipe (with the valuable comments) has been put in the Files. > > Love and hugs, Pat > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2007 Report Share Posted November 8, 2007 That looks similar to what I use as a burrito filling! I sauté onion and green pepper, then add Mexican chili beans and rice, and finally a jar of salsa (Medium strength). Stir it all up and roll it in tortillas and bake. Yum! Anna On 8/11/07 1:35 AM, " Alyza " <alyzas wrote: I will see your chilli, and raise you mine. 1/2 to 1 cup leftover brown rice (depending on how thick you want it) 1 cup frozen corn kernals 2 cans beans, drained and rinced (1 pinto, one kidney works well) 1 can of diced tomatoes 2 tablespoons of chilli powder one onion, chopped enjoy! Aly Quote Link to comment Share on other sites More sharing options...
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