Ingredients:
2 teaspoon vegetable oil
1 small onion - finely chopped
1 clove garlic - minced
1 cup red & green peppers - diced
350 g ground meat (Beef or Chicken)
1 can (400 g) chopped tomatoes
2 teaspoon chili powder
2 teaspoon cumin
1 cup canned red kidney beans - drained
4 large potatoes - baked and still hot
¼ cup shredded Monterey Jack cheese
Chopped scallions & sour cream
Salt & pepper to taste
Preparation:
1. Place oil in a large non-stick pan over MED.-HIGH heat; Add onion; sauté 4-5 minutes or until softened
2. Add peppers, ground meat, tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes
3. Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer
4. Slice open each baked potato. Fill with generous amount of chili mixture; top each with 1 tablespoon cheese.
5. Serve immediately, sprinkled with chopped scallions and a dollop of sour cream
No comments:
Post a Comment