RECIPES

PARTNERSHIP GWINNETT

In November, eight municipalities will have the Tax Allocated District (TAD) referendum on the ballot . . . READ MORE

GREEN AND CLEAN

Imagine driving through the streets of Gwinnett and instead of just seeing concrete and grass in . . . READ MORE

BUSINESS

Have you thought about where you would like to retire? That’s a trick question. The real question is . . . READ MORE

FALL FESTIVALS, BEAUTIFUL DAYS, HAPPY FAMILIES

As the summer heat abates and we note a crispness in the evening air, our thoughts move toward all that . . . READ MORE

We painted the town red during our 3 year celebration.

I am so overwhelmed! Tonight is a celebration of so many things, and I am so thankful to all of you who . . . READ MORE

FALL HIKES WITH THE KIDS

Hiking is one of the most popular outdoor activities for every one of all ages, including children . . . READ MORE

FAMILY

Be careful what you say. Your kids are listening. I learned this lesson very well at 3 am on the . . . READ MORE

BOOK REVIEW

The advent of the age of automation has given us a proliferation of instant solutions . . . READ MORE

WHO'S HAUNTING GWINNETT

You re all alone as the glowing candle casts shadows across the floor that creep up the bedroom wall . . . READ MORE

MAKING A DIFFERENCE

Although Marina Peed did not grow up in the South, she has that subtle air of Southern . . . READ MORE

THE LAST WORD

We all realize that there is not much in life that is free. Even love is sometimes bought . . . READ MORE

Recipes

it's really chili!

Fall is all about football, movies and snuggling with loved ones in front of a roaring fire. But fall is also a great time to make a big pot of chili. Enjoy a few of our favorite recipes. They’re not your traditional fare, but they’re delicious, satisfying and certain to become a hit around your home!

Mexican Black Bean Chili

  • 1 pound dried black beans
  • 2 cups chopped onion
  • 1 cup (1/2 inch) pieces
  • yellow bell pepper
  • 1 cup (1/2 inch) pieces
  • red bell pepper
  • 1 cup (1/2 inch) pieces
  • green bell pepper
  • 1 tablespoon chili powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 (15 ounce) can Italianstyle tomatoes, undrained and chopped
  • 1-1/2 ounces semisweet chocolate, coarsely chopped
  • 4 garlic cloves, minced
  • 2 jalapeno peppers, seeded and chopped
  • 2 bay leaves
  • 1 cup minced fresh cilantro
  • 1 to 2 teaspoons hot sauce

    Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, cover and let stand 1 hour. Drain beans. (Or soak overnight instead.)

    Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid and cook on low heat for 8 hours. Stir in cilantro and hot sauce. Yield: 6 servings (serving size, 1-1/3 cups.)

Mexican Cornbread

  • 1 cup self rising flour
  • 1 cup hot rise meal
  • 1/4 cup sugar
  • 3/4 cup oil
  • 1 cup milk
  • 1 can cream style corn
  • 1 green pepper, chopped
  • 3 hot peppers, diced
  • 1/2 cup onion, diced
  • 1 cup shredded cheddar cheese

    Mix well and bake slightly in large, oiled pan at 425 degrees like regular cornbread.

Quick Vegetarian Chili with Avocado Salsa

  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 1 (4.5 ounce) can chopped green chiles
  • 3/4 cup uncooked quick cooking barley
  • 1/4 cup water
  • 1 (15 ounce) can black beans, drained
  • 1 (14.5 ounce) can no salt added diced tomatoes, undrained
  • 1 (14 .5 ounce) can vegetable broth
  • 3 tablespoons chopped fresh cilantro
  • 6 tablespoons reduced fat sour cream
  • 6 lime wedges
  • 18 baked tortilla chips

    Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook for 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat and simmer for 20 minutes or until barley is tender. Stir in the cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa. Yield; 6 servings (serving size 1 cup of chili, 1 tablespoon sour cream, 1 lime wedge and about 2-1/2 tablespoons Avocado Salsa).

Avocado Salsa

Store the chopped avocado with the seed until ready to combine with the remaining ingredients. Combine before serving.

  • 1/2 cup finely chopped peeled avocado
  • 1/3 cup chopped seeded tomato
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt

    Combine all the ingredients and toss the mixture gently. Serve salsa immediately. Yield: 1 cup (serving size: about 2 tablespoons).

White Chicken Chili

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 can (4-ounces) chopped green chilies, drained
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground cumin
  • 2 cans (16 ounces) BUSH’S BEST Great Northern Beans
  • 1 can (14.5 ounces) chicken broth
  • 1-1/2 cups finely chopped cooked chicken breast
  • Shredded Monterey Jack cheese (optional)
  • Sour cream (optional)
  • Salsa (optional)

    In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa, if desired.

*Recipe courtesy of Bush’s Beans

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