Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
Cook on High for 4 hours (or on Low for 8 to 10 hours).
inutes. Mix in the chili powder, red kidney beans and salt; mix well
owl, combine onion and garlic with an equal amount of water
Fry meat and onions together.
Drain chili sauce off kidney beans.
Mix all rest of ingredients, minus chili sauce, and heat up.
This chili can be frozen.
bsorbed all the water. Fluff with a fork and let cool
Wash chops and pat dry.
Sprinkle with seasoned salt and pepper, then dip in flour, covering both sides.
In large skillet, with a little oil on bottom (about 1/4 cup), brown chops on both sides.
Pour off oil; add tomato sauce and water.
Cook on low heat for 30 minutes.
Add kidney beans; cook 15 minutes more or until chops are done.
Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.
Brown hamburger in skillet.
Add Taco seasoning and let cool.
Combine meat mixture, lettuce, tomatoes, kidney beans, onion, cheese and peppers in large bowl.
Toss with dressing until well coated.
Serve with chips or mix the chips right inches.
Heat oil in a large frying pan over medium heat. Saute onions, chili and cumin for 30 seconds. Add kidney beans. Cook, stirring, for 2 mins. Transfer to a serving bowl. Keep warm.
To make the coriander fish, brush fish with oil and sprinkle with coriander. Season. Cook over high heat for 1-2 mins per side, until just cooked through. Flake into large pieces.
Arrange beans, fish and corn on a large platter. Serve with tortilla chips, tortillas, guacamole, cheese, lettuce, tomato, lime wedges and cilantro leaves.
br>Add onion, pepper and chili peppers to pan; cook and
nto pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower
teak. Return to pan along with kidney beans. Season to taste.
Meanwhile
he kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili
Spray each of 3 skillets with cooking spray.
Sautee the turkey throroughly. (More effort is required stirring/separating ground-turkey \"crumbles\" than with high-fat, slippery ground beef.).
Lower heat. Pour off all drippings.
Add the crushed tomatoes, onions, and Taco Seasoning. Stir. Add kidney beans, stir again, and let simmer for 5 minutes.
Top with with diced tomatoes, shredded lettuce, sliced black olives & fat-free cheese if desired. Add 30 calories for each cheese slice.
Heat oil in a large saucepan over medium-high heat. Cook onion, beef, garlic and spices, stirring, until beef is browned. Add kidney beans, tomatoes, beef stock, 1 cup water and sugar. Bring to a boil then reduce heat and simmer for 30 mins, stirring occasionally. Season to taste.
Meanwhile, to make the cornbread dumplings, combine flour, polenta and cheese in a medium bowl. Stir in corn, egg and milk. Roll level tablespoons of mixture into balls and place on top of chili. Cook, covered, for 15 mins, or until dumplings are cooked through.
Rinse and drain kidney beans.
Heat the oil on
he onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes
over.
Drain.
Place beans in slow cooker.
Heat
he onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper
mins, then add the beans with their liquid, pepper sauce and