Everyone should make these scones - they were off the chain good and paired perfectly with the chili. I used a recipe that was adapted from the NY TImes that you can get HERE.
For the chili, I sauteed garlic, carrots and onions in veggie oil, then added zucchini, bell peppers, drained black and pinto beans, a T of cumin, 2 T of chili powder salt and pepper. I then added a big can of tomatoes with their juices, plus 2 cups of chicken stock and let that all simmer for about an hour.
I garnished the chili with sour cream, monterey jack cheese, chopped onion and cilantro.
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