Monday, September 17, 2007

Vegetarian Chili with Spicy Tortilla Strips

1 can (15 to 16 oz) Dark Red Kidney Beans- drained
1 can (15 to 16 oz) Spicy Chili Beans- undrained
1 can (15 to 16 oz) Pinto Beans- undrained
1 can (14.5 oz) Chili-style Diced Tomatoes- undrained
1 Large Onion- chopped (1 cup)
2 to 3 tsp Chili Powder
1/8 tsp Ground Red Pepper (cayenne)

Spicy Tortilla Strips
3 Corn or Flour Tortillas (6 inch)
Cooking Spray
Dash Ground Red Pepper (cayenne)

In 3 1/2- to 4-quart slow cooker, mix chili ingredients. Cover; cook on Low heat setting 5 to 6 hours. Meanwhile, heat oven to 375°F. Spray both sides of tortillas with cooking spray. Lightly sprinkle red pepper on one side of tortillas. Cut into 1/2-inch strips. Place in single layer on ungreased cookie sheet. Bake 10 to 12 minutes or until strips are crisp and edges are light brown. Stir chili well to serve. Top individual servings with tortilla strips.


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