MEATY MUSHROOM CHILI RECIPE: HOW TO MAKE IT
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage. —Marjol Burr Catawba, Ohio
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 25 minutes
Prep Time 15 minutes
Cook Time 01 hours 10 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 364 calories, FatContent 23g fat (9g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 1189mg sodium, CarbohydrateContent 17g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 21g protein.
BEST CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 3-1/2 cups.
Number Of Ingredients 21
Steps:
- Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.
Nutrition Facts : Calories 284 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 18g protein.
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