Summer Southwest Chili~
This recipe is quick to make and delicious. The perfect chili for summer. Top with fresh cilantro, sour cream, avocado and a little crushed pepper to bring it all to the next level.
Serves: Serves 4
Ingredients
  • 1 17 ounce jar FF Medium Salsa Verde*
  • 2 cups stock, Mrs Miller's soup base*, may substitute with stock
  • 1 15 ounce can black beans
  • 2 cups assorted cherry like tomatoes*, cut in halves and quarters
  • 1 pound meat ( chicken, pork, or beef), cooked
  • 1 teaspoon ground cumin*
  • 1 small bunch cilantro or parsley*, chopped fine
  • 1 avocado*, pitted and sliced
  • sour cream*, to taste
  • hot crushed pepper, to taste
Instructions
  1. Open and rinse black beans.
  2. In large saucepan add FF Salsa Verde and cook until hot (approx 3-5 minutes).
  3. Add meat, soup base, beans, tomatoes and cumin.
  4. Cook for about 10 minutes.
  5. Top with fresh cilantro, sour cream, avocado and a little crushed hot pepper to bring it all to the next level. Rice compliments this dish very well.

 

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