Nancy’s Recipes

Entrees

Hearty Veggie Chili with Sour Cream

Featured Product: Nancy’s Organic Sour Cream 

 

Ingredients

  • 2 Cans (15 oz.) Pinto Beans
  • 2 tablespoons Olive Oil
  • 1 Yellow Onion, finely chopped
  • 2 Carrots, diced
  • 1 Red Pepper, diced
  • 2 Garlic Cloves, minced
  • 2 tablespoons Ground Ancho Chili
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 Can (28 oz.) Chopped Tomatoes
  • 2 tablespoons Tomato Paste, dissolved In 1 cup warm water
  • 1 Zucchini, diced
  • ¾ cup Corn Kernels
  • Salt to taste
  • 1 tablespoon Brown Sugar (optional)
  • Nancy’s Recipe for Kefir Biscuits (optional)
  • Nancy’s Organic Sour Cream and Cilantro, for garnish

Directions

  1. Heat the olive oil in a stock pot over medium heat. Add the onions, carrots and peppers. Sauté for 5 minutes, until they begin to soften. Add the garlic, ancho chili powder, cumin and oregano. Sauté few minutes more.
  2. Pour the canned tomatoes into the pot along with the zucchini, corn, and tomato paste dissolved in water.
  3. Bring the mixture to a simmer. Season with salt, to taste. If using, add the brown sugar.
  4. Simmer the chili for 20 minutes before serving with a Kefir Biscuit and a dollop of Nancy’s Sour Cream. Garnish with fresh cilantro.