Coming Home Magazine

COMING HOME MAGAZINE 29 2 Tbsp olive oil 1 yellow onion, diced 1 red bell pepper, chopped 2 medium carrots, chopped 3 cloves garlic, minced 1 jalapeño, finely chopped 2 Tbsp tomato paste 2 Tbsp chili powder 2 tsp cumin 1 tsp paprika ½ tsp oregano salt & pepper (to taste) 28 oz can crushed tomatoes 15 oz can black beans, drained & rinsed 15 oz can kidney beans, drained & rinsed 15 oz can pinto beans, drained & rinsed 2 cups vegetable broth 2 Tbsp olive oil 1 yellow onion, chopped 2 cloves garlic, minced 1 tsp cumin ¼ tsp cayenne pepper 1 tsp oregano ½ tsp paprika 4 cups chicken broth 2 (4 oz) cans diced green chiles 2 (15 oz) cans cannellini beans, rinsed & drained 3 cups cooked chicken, shredded 4 oz cream cheese, softened & cubed 1 Tbsp lime juice salt & pepper (to taste) 1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and spices, and cook for 1 minute. 2. Pour in chicken broth, green chiles, beans, and shredded chicken. Bring to a gentle simmer. 3. Stir in cream cheese, mixing until fully melted. Add lime juice, salt, and pepper, then simmer for 10-15 minutes. 4. Serve warm with your favorite toppings. 1. Heat olive oil in a large pot over medium heat. 2. Add onion, peppers, and carrots; sauté until softened. 3. Stir in garlic and jalapeño, and cook for 2 minutes. 4. Add tomato paste and spices; cook for 1 minute to deepen flavor. 5. Pour in crushed tomatoes, beans, and vegetable broth. 6. Bring to a boil, then reduce heat and simmer uncovered for 30-45 minutes, stirring occasionally. 7. Adjust seasoning to taste and serve with cornbread. White Chicken Chili White Chicken Chili Serves 4 Vegetarian Chili Vegetarian Chili Serves 6 Classic Texas - Style Chili Classic Texas - Style Chili Serves 8 3 Tbsp vegetable oil 3 lbs beef chuck roast, cut into ½-inch cubes 1 large yellow onion, diced 4 cloves garlic, minced 2 chipotle peppers in adobo sauce, finely chopped 3 Tbsp chili powder 1 Tbsp cumin 2 tsp paprika 1 tsp oregano ½ tsp cayenne pepper 1 tsp salt ½ tsp pepper 1 tsp ground coriander 3 Tbsp tomato paste 14 oz can diced tomatoes 3 cups beef broth 1 Tbsp apple cider vinegar 1. Heat oil in a large pot over medium-high heat. 2. Pat beef dry and brown in batches. Remove from heat and set aside. 3. Lower heat to medium. Add onion and sauté until softened. Stir in garlic, chipotle peppers, and spices, then cook for 1 minute. 4. Add tomato paste, and cook for 1–2 minutes. 5. Return beef to the pot. Add tomatoes and beef broth; stir well. 6. Bring to a simmer, cover, and cook 1½–2 hours, stirring occasionally. 7. Finish with apple cider vinegar and serve with warm flour tortillas. COMING HOME MAGAZINE 29

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