Thursday, August 30, 2007

Shrimp & Black Bean Chili

This is one of Dr. Rogers' favorites and we like it too! I'm making it for the first swap on Sept. 10. Goes great with a salad and crusty French bread. ~Ann

½ cup chopped onion

1 Tbs extra-virgin olive oil

1 can (15 oz) black beans, rinsed and drained

1 can (14.5 oz) diced tomatoes, undrained

1 cup chicken chicken broth

1/3 cup picante sauce – mild for the kiddo’s

1 teaspoon ground cumin

½ teaspoon dried basil

1 Tbs minced garlic

1 pound cooked shrimp, peeled and deveined

Ground black pepper

In a large saucepan, saut̩ onion and garlic in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin, basil and pepper. Reduce heat; simmer uncovered for 10 Р15 minutes or until heated through. Add shrimp; simmer 3 Р4 minutes or until heated through.

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