TEX-MEX CHILI
Steps:
- In a large skillet, brown beef in oil in batches. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. , Stir in the beans, tomato sauce, tomatoes, water, tomato paste, salsa verde and seasonings. Cover and cook on low for 6-8 hours or until meat is tender. Garnish each serving with toppings as desired. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish with toppings as desired.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1030mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein. Diabetic Exchanges
30 BEST TEX-MEX RECIPE COLLECTION
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- In a 3-1/2- to 5-quart slow cooker combine zucchini, sweet pepper, onion, celery, chili powder, oregano, and cumin. Stir in undrained tomatoes, drained beans, frozen corn, and salsa.
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- ORZO/GRAIN - optional but delicious for a heartier salad. I use orzo. Prepare as per package directions. Remove from heat and allow to cool.
- Place all ingredients (except salsa) into a bowl and stir to combine. Add salsa. Taste for flavours and adjust seasonings to your personal preference.PRO TIP: keep in mind the heat index on your salsa which may impact how much additional spice you add to the dressing. Start with the lower quantity of spices, add the salsa, and then adjust accordingly.If the dressing is too sour for your taste, add 1/4 - 1/2 tsp maple syrup. For a tangier dressing, add more apple cider vinegar. Spicier, add more chili powder or a pinch of cayenne pepper. Creamier, add more Vegenaise. Chunkier, add more salsa. Store the dressing in an airtight container in the fridge for up to a week.
- Place chopped greens in a large bowl. Arrange piles of all other ingredients around the bowl. Top with Chick'n Tenders (whole or chopped), tortilla strips, cilantro, lime wedges and then liberally drizzle with Tex-Mex dressing. Enjoy!
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- Press the sauté button and let the Instant Pot heat for 3-5 minutes. Then add the oil and brown the beef, about 5-6 minutes, stirring every now and then.
- Stir in the onion and let it soften for about 3 minutes. Add the garlic and cook for 1 minute. Next, stir in diced tomatoes, tomato sauce, the broth, spices and seasonings, and the canned beans.
- Cancel the sauté function! Lock the lid, turn the valve to sealing, and set to cook on High Pressure for 15 minutes (or press the stew button and adjust the time manually to 15 minutes).
- When the cooking time comes to an end, let the pressure release naturally for 10 minutes and then do a quick release.
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