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Chili and Chips

Ok, so those fajitas I was going to make tonight? Well, it was so cold all day long that the fajitas turned into a huge pot of vegetarian chili.  I used several of the peppers though, in addition to some of the frozen jalapenos. And I have to say - it made some pretty awesome chili. 

I also cut up the remaining corn tortillas, sprayed them with Pam, seasoned them, and turned them into baked tortilla chips, which I served with said chili.  All things considered, it was a pretty healthy dinner.  (Word to the wise though - probably best not to come see Aunt Tracie right now. At least not until said chili has been digested. Just sayin'.)

There's plenty of peppers left, so those fajitas may indeed happen sometime this week. And I just have to say - I really love fall foods.

Tracie's Vegetarian Chili
Chopped peppers - I used a combination of red, green, yellow, and jalapenos
Chopped onion
2 cans of diced tomatoes
1 can of hominy
2 cans of pork and beans
2 cans of kidney beans (drained and rinsed)
plenty of garlic and other seasonings

Put 2 T canola oil in saucepan and heat on medium heat
Add the diced onion and peppers and cook for a few minutes until soft
Season with plenty of chopped garlic, salt, fresh ground black pepper, chili powder, cumin, oregano, and a little ground red pepper
Stir
Add diced tomatoes - undrained
Add can of hominy - drained
Add the pork and beans - undrained
Add the kidney beans - drained and rinsed
Stir

If the mixture seems a little thick, add 1 c. water, and stir. Lower heat to low, and continue cooking, covered, for another 15 minutes.

Serve in a bowl, garnished with shredded cheese, and some baked tortilla chips.

Comments

Whew! You have been BUSY! Glad you had a good conference weekend and that your gardening has been such a success!

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