Vegetarian Chili

Ingredients:

1 (14 oz) can Margaret Holmes tomatoes, okra & corn
2 tsp. Texas Pete hot sauce
1 (14 oz) can crushed tomatoes w/ basil
1 (14 – 15 oz) kidney beans
1 (12 oz) bag Pictsweet seasoning blend
1 tsp. olive or canola oil
1 cup salted or unsalted cashews
1 tsp. chili powder
½ tsp. tarragon leaves
¼ tsp. cumin

Recipe Instructions:

Cook the seasoning blend in the oil in frypan over medium heat about 6 minutes. Stir in canned foods, cashews & spices. Cook over medium-high heat for 20 – 30 minutes. Serve. Makes 6 large servings. If you are short on time, you can fix this entire dish in the microwave. In a microwave skillet, cook the seasoning blend in the oil for 2 minutes. Add canned foods, cashews & spices. Cook on high for 10 minutes. Serve.

This Recipe uses the following products:

Tomatoes, Okra and Corn

Follow Us On:

Featured Product

Seasoned Field Peas and Snaps

A great Southern favorite, packed with fiber, protein and flavor, these peas and snaps will give you tons of energy. Harvested at the peak of freshness, then slow-simmered in our down home southern spices, Margaret Holmes Seasoned Tiny Field Peas and Snaps are a great side dish to a traditional southern supper. Just heat-n-serve