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Recipes: Soups and Chili


Black Bean Chili and/or Black Bean Roll-ups

• 2 16 oz cans of black beans
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 diced pepper (optional)
• 2 14.5 oz cans petit-diced tomatoes with jalapeno
• 1/4 cup vinegar
• 1 tbsp cumin
• 1/2 cup Hot Squeeze

Sauté onion, garlic and pepper in oil until soft. Add black beans, tomatoes with juice, vinegar, cumin and Hot Squeeze. Cook beans until tender, mashing some with the back of a spoon. Add salt and pepper and adjust seasonings to taste. To serve as a chili, allow some liquid to remain. To use as a filling for roll-ups, continue to cook until thickened.  Allow to cool. Spoon appropriate amount into a flour tortilla and roll up. Reheat tortillas covered in a low-heat oven. Serve with Hot Squeeze as a dipping sauce.



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Soups and Chili

• Cheddar Corn Chowder with Hot Squeeze
• Turkey Chili
• Gingered Butternut Squash Soup
• Black Bean Chili and/or Black Bean Roll-ups