All Forums  Sportsmen's Lounge  RECIPES  Red Bean and Catfish Chili

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Screensize: 640 x 480 800 x 600 1024 x 768 1280 x 1024 UserName: Password: Format Mode: Basic  Help  Prompt  Format: Font Andale Mono Arial Arial Black Book Antiqua Century Gothic Comic Sans MS Courier New Georgia Impact Lucida Console Script MT Bold Stencil Tahoma Times New Roman Trebuchet MS Verdana   Size 1 2 3 4 5 6   Color Black Red Yellow Pink Green Orange Purple Blue Beige Brown Teal Navy Maroon LimeGreen Message: * HTML is OFF * Forum Code is ON Smilies [quote][i]Originally posted by catdaddy64[/i] [br]It's a real bonus when great tasting food is easy to prepare and is also healthy. When you make this chili, you have the best of all worlds. The recipe doubles easily and will hold until the next day if you need it to. It will even freeze. Serve this with a good Mexican corn bread and a green salad. Delicious! Ingredients 2 Tablespoons vegetable oil 1 large onion, minced 3 garlic cloves, minced 2 Tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon cinnamon 1 teaspoon oregano 1/2 teaspoon cayenne pepper 16-ounce can kidney beans, drained and rinsed 1/2 teaspoon salt Pepper to taste 1 pound catfish fillets, diced In a large saucepan over medium heat, cook the oil with the next 8 ingredients for 2 to 3 minutes, stirring constantly. Add the tomatoes, green pepper, kidney beans, salt, and pepper. Stir for one minute. Place the diced catfish fillets on top of the chili mixture and gently stir them into the chili. Turn down heat and simmer for 15 minutes. Serve immediately. Serves: 2 to 3 Antique Mall and Crown Restaurant Indianola, Mississippi Specialty Recipe [/quote]   Check here to include your profile signature.