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Southwest Corn, Chili, and Cumin Saute

Southwest Corn, Chili, and Cumin Saute

Ingredients

  • 3 medium poblano chilies* (about 9 ounces total)
  • 1/4 cup (1/2 stick) butter
  • 1 1/2 tablespoons cumin seeds
  • 1 medium-size red onion, chopped
  • 2 16-ounce bags frozen mixed white and yellow corn kernels or one 16-ounce bag each yellow and white corn kernels, thawed, drained
  • 2 teaspoons dried oregano
  • 1 teaspoon (or more) chopped canned chipotle chilies**
  • 1 large bunch radishes, trimmed, sliced into rounds
  • 3/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons grated lime peel

Recipe Preparation

  • Char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop chilies. DO AHEAD Can be prepared 1 day ahead. Cover; chill.

  • Melt butter in large nonstick skillet over medium-high heat. Add cumin seeds and stir until fragrant, about 1 minute. Add onion and sauté until almost tender, about 6 minutes. Add corn, oregano, 1 teaspoon chipotle chilies, and poblano chilies and sauté until corn is heated through, about 5 minutes. Stir in radishes, 1/2 cup cilantro, lime juice, and lime peel. Sauté until radishes are slightly softened but still retain their color, about 2 minutes. Add more chipotle chilies by 1/2 teaspoonfuls, depending on spiciness desired. Season generously with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup cilantro. Garnish with lime wedges, if desired, and serve.

Recipe by Selma Brown Morrow, Lena Cederham Birnbaum,Reviews Section

Southwest Corn, Chili, and Cumin Saute - Recipes

Recipes by Perlita, Family & Friends

​ ​Authentic Mexican cuisine you make at home

By: Southwest Salsa Co.

INGREDIENTS: 1 Package Bob's Red Mill Cornbread Mix or any Variety of your choice.

1 Jar Campfire Black Bean & Corn Salsa from Southwest Salsa Co.

Cheese of your choice ( Cheddar, Pepper Jack, Mozzarella )

PREPARATION: Follow instructions on Muffin Mix Box, once done, place a Muffin in a small bowl, heat up some

Campfire Black Bean & Corn just until warm, pour over Muffin'(s), add cheese of your liking, ENJOY !!

OPTIONS : Sliced Jalapeno Peppers, Chopped Green Onions, Sour Cream or Greek Yogurt

SERVINGS: 6 ​

INGREDIENTS: (1) - #10 Can of Nopalitos (Smart Food Service (Cash & Carry) ) - ( Diced Nopalitos and Add to Mixing Bowl )

* Very Important: Rinse Nopalitos with Water and Drain. Refrigerate for about 2 Hours before adding all ingredients *

PREPARATION: MIX WELL

1 Cup Green & 1 Cup Red Onion - Chopped

1 Cup Red Bell Pepper - Chopped

1 Seeded Jalapeno Pepper - Cut Up

ADD Juice of 1 Lemon - Add Lemon Zest for more Flavor

1/2 Cup Shredded Queso Fresco Cheese

GARNISH: Garish with rest of the Queso Fresco Cheese and add an Sliced Avocado

* TRY Our Liam's Gringo Salsa on the Side !

​ CORNED BEEF and CABBAGE TACOS with

GUINNESS HORSERADISH CREAM SAUCE - Not just for St. Patrick's Day left-Overs

Corned beef and cabbage tacos with Guinness horseradish cream sauce. The sauce really accents the
flavors in the corned beef. I am not kidding you, this sauce is amazing. These tacos are the perfect way
to use up your left over corned beef, but it’s also a great way to serve it in the first place. The choice is yours.
Either way, you’ll need cooked corned beef for the tacos.

We cooked it in a mixture of Guinness, water (1 can Guinness + 1 quart water), and the spice packet.
I followed the directions, and then chopped it up. You could really prepare the corned beef using any method
though – boiling, roasting, slow cooking.

PREP TIME: 20 MINS
SERVES: 8
INGREDIENTS:
⅓ cup sour cream
⅓ cup light mayonnaise
¼ cup Guinness
3 teaspoons fresh horseradish
2 teaspoons spicy brown mustard
1 teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked, chopped corned beef, heated
1 package coleslaw mix
8 multigrain tortillas

INSTRUCTIONS
To prepare the sauce:
1. In a small bowl, whisk together the Sour Cream, Mayonnaise, Guinness,
Horseradish, Spicy Brown Mustard, Vinegar and Salt & Pepper.

CAMPFIRE SWEET POTATO CHILI

INGREDIENTS:

1 Bell Pepper ( We use Yellow or Orange )

1 16 oz. Jar of Campfire Black Bean & Corn Salsa - ( By: Southwest Salsa Co. )

2 1/2 Cups Vegetable Broth

OPTIONAL: Chipotle, Cayenne Pepper or More Chili Powder.

PREPARATION:

Dice Onion and Bell Pepper. Peel and Dice Sweet Potato. Mince Garlic.

In a stock pot over medium heat, saute Onion and Bell Pepper for 6-7 minutes.

Add Sweet Potato, Chili Powder, Cumin and Smoked Paprika. Saute for 3 minutes.

Add Garlic and saute 1 minute.

Add 1 jar of Campfire Black Bean & Corn Salsa.

Add Vegetable Broth and Diced Tomatoes with juice from can.

Rinse and drain beans. Add to stockpot, add a little more broth if desired.

Increase heat and bring to a boil, cover, reduce heat and simmer for abt. 25 minutes, stirring occasionally.

Adjust seasoning if needed and Salt to Taste.

​Avocado, Green Onion, Cheese & Sour Cheam ​ ​

SERVINGS: 4-5

INGREDIENTS:

1 Medium Head of Cauliflower, trimmed and cut into Florets

1/2 cup packed Sundried Tomatoes ( in oil)

1 1/2 teaspoons Garlic Powder

1/2 + 1/8 teaspoons Sea Salt or to your taste.

1 teaspoon Ground Coriander

1/4 teaspoon Cayenne Pepper

1/8 teaspoon Ground Cinnamon

HEMP HEARTS SOUR CREAM: If you prefer to use or to your taste

2-3 teaspoons Apple Cider Vinegar or to Taste

1 1/2 teaspoons Fresh Lime Juice

PREPARATION:

1 Finely Grate the Cauliflower Florets by Hand or by using a food processor.

* ( If you use food processor, DO NOT use the grater attachment, just pulse it.)

* We just get a bag of Grated Cauliflower Rice from COSTCO.

Pack Sundried Tomatoes into a measuring cup, press down with your fingers, and drain

off excess oil. Add the Sundried Tomatoes to processor- pulse 10-20 times to incorporate.

Add the Paprika, Garlic, Sea Salt, Coriander, Oregano, Cumin, Turmeric, Thyme, Cayenne

Pepper and Cinnamon to a large bowl. Add the Cauliflower mixture to the bowl and use your

hands to massage the Spices into the mixture.

Heat Olive Oil in a large non-stick skillet over a Medium-High heat. Add in the caulilflower

mixture and cook for 30-35 minutes or until crumbly and browned, stirring every few minutes

but more frequently in the last 10-15 minutes of cooking. Also you may need to reduce to medium

towards the end of cooking to prevent burning.

* The Chorizo is ready once mixture is crumbly and browned.

NOTE: * If your Not Vegan, you can add 2 Beaten Eggs to the mixture in LAST 5 Minutes of Cooking Time​

PREPARATION for HEMP SOUR CREAM:

Add Hemp Hearts, Water, Apple Cider Vinegar, Lime Juice and Sea Salt to a High-Powered

Blender. Blend on High for 2-3 minutes or until smooth and Creamy. Pour into a bowl and refrigerate

It will thicken as it cools !

SERVINGS: About: 8 Tacos We Recommend trying our BENITO'S FUEGO SALSA

NICE and EASY MARGARITA's - You can enjoy the Party Now !
By: Matina @ 541 trends - Formally Fabulous Finds in Bend, OR.


INGREDIENTS :
1 - Fifth of White or Clear Tequila
1 - (12 oz.) Can Frozen Concentrated Limeade - ( * Only the Limeade, Don't Add Water to can )
1 - 2 Liter Bottle of Diet or Regular Squirt


Mix in a Large Punch Bowl, Cover & Freeze Over-Night
Serve with a Ladle into 9 oz. Clear Solo Cups next day.

SERVINGS: About 20 - ( No One really Knows )


CAMPFIRE BLACK BEAN & CORN PASTA SALAD
By: Southwest Salsa Co.

INGREDIENTS: 1 lb. Pasta Shells - (1 Box)
(1) - 16 oz. Jar of " Campfire Black Bean & Corn Salsa " By: Southwest Salsa Co.
1/2 Cup Fresh Shredded Parmesan Cheese

PREPARATION: Bring to a Boil 4 Quarts of Water
Add Pasta and Cook till Tender - ( al dente )
Drain well, then add 1/2 the Jar of Campfire Black Bean & Corn Salsa , not all of the Pt. Jar.
Mix the Parmesan Cheese into the Shells & Salsa.
Mix well till combined and Chill for 1- 1/2 to 2 Hours.
NOTE: If Salad is too dry, just add a little more Salsa

SERVINGS: About 8

By: Southwest Salsa Co.

INGREDIENTS:

1 Medium Squash ( Cut in Half & Deseeded )

Cheese ( Your Choice, Goat Cheese, Feta, Mozzarella )

​ 1 Jar Campfire Black Bean & Corn Salsa - Try Our: Southwest Salsa Co. Brand

PREPARATION:

* PRE-HEAT OVEN to 400 degree

Slice Squash in half lengthwise and Scoop Out Seeds, Drizzle Halves with the Olive Oil and Season with Salt & Pepper.

Place Cut Side Down on Baking Sheet and Roast until tender abt. 45-50 Minutes.

Remove Squash from Oven, place Squash in a Deep Bowl, Pour Half Salsa on Each Half of Squash Top with your

Place Back in Oven with Broiler on Low and Heat just Until Cheese Melts and Salsa Warms about 5 Minutes.

SERVINGS: 2


HABANERO COOKIES
By: Southwest Salsa Co.

These cookies have a wonderful fruity flavor with a slight warming feeling in your mouth.
* See Footnotes for heat removing process

This results in a wonderful, Fruity-Spicy tasting cookie !

INGREDIENTS:
10 Habanero Peppers, Seeded and Minced
1 1/2 Cups White Sugar
1 Cup Softened Butter
1 Teaspoon Vanilla Extract
2 Eggs
2 3/4 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Teaspoon Cinnamon

PREPARATION:
Pre-Heat Oven to 325 degrees F
In a large bowl, mix the peppers, sugar, butter, vanilla and eggs. Beat until smooth.
In a separate bowl, sift together the flour, baking soda, salt and cinnamon.
Stir into the pepper mixture just until combined.
Drop by rounded teaspoons onto un-greased cookie sheets.

Bake 10 minutes in the pre-heated oven or until golden brown. Cool on wire racks.

FOOTNOTES:
Remove and Discard the stems and Pulp from Peppers.
Mince Peppers and place in a bowl with enough milk to cover.
Place bowl in a mircowave and heat until milk is lukewarm, abt. 25 seconds.
Let sit about 10 minutes to cool.
Discard milk and rinse peppers thoroughly in warm water.
Repeat as Desired !

SERVINGS: About 24 Cookies

SPANISH RICE
By: Southwest Salsa Co.

INGREDIENTS:
1 1/2 Cups of Long Grain White Rice - * White Rice Only !
1 Tbsp of Olive Oil
Cilantro - Small Handful Chopped
2 Large Cloves of Garlic - Sliced
1/4 Cup of Onions or Scallions
1 Cup of Diced Roma Tomatoes
4 oz. Fresh Diced Jalapeno or 1 Can Diced Jalapeno - Optional
1/2 Cup Bell Peppers Total - Green, Red, Yellow & Orange for Color !
1 Can of Tomato Sauce - 8 oz.
* 1 Tbsp. of Knorr Chicken Bouillon Powder w/ 2 1/2 Cups Boiled Water
or
* 3 Cups Chicken Broth from Cooked Chicken

PREPARATION:
1 1/2 Cups of Long Grain White Rice in Large Sauce Pan
Brown the Rice w/ 1 Table Spoon Olive Oil, abt. 5-8 Minutes
4 oz. Tomato Sauce
1 Teaspoon of Chicken Bouillon & Add Boiled Water to fill Sauce Pan
1/3 Mined Jalapenos of a 4 oz. Can - Optional
1 Teaspoon Salt - Adjust to Taste !
2 Sliced Garlic Cloves or 1 large Tbsp of Diced Garlic

* Cover with Sauce Pan Lid to Trap Flavor !

Cook 30 Minutes or until Fully Cooked or Till Broth is Evaporated

COOK TIME : Abt. 45 Total Minutes

OPTIONS: Stewed Tomato, Onions or Mushrooms. Add our: Benito's Fuego Salsa
* The More Tomato Sauce, The More Red the Rice is in Color !

SERVINGS: About 6


LATIN SPAGHETTI SAUCE
By: Southwest Salsa Co.

INGREDIENTS:


1 Pint of Perla's Roasted Peppers Salsa - from Southwest Salsa Co.
3 Cloves of Minced Garlic
1 - 28 oz. Can Stewed Tomato
Mushrooms
Italian Seasonings
1 Bell Pepper - Green, Yellow or Red
1/2 Onion
2 Tbsp of Tomato Paste
Black Olives - Optional
2 Tbsp Olive Oil

PREPARATION:

In a wok Pan or Large sauce pan saute Garlic, Bell Peppers, Onion, Mushrooms for 5 minutes
on medium heat.
Add tomato paste and stir.
Add Stewed Tomatoes, 8 oz. of Perla's Roasted Peppers Salsa , Italian Seasoning and blend well.
Simmer on low heat for 10 minutes.
Remove from heat and serve over cooked spaghetti or your favorite pasta.

OPTIONS: Add Meat or Sausage if desired

SERVINGS: About 4


BLACK BEAN DIP
By: Southwest Salsa Co.

INGREGIENTS:


1 Large Can Re-Fried Beans or 1 Can of Pinto Beans

Smashed !
8 oz. of Roasted Tomatillo Salsa : By: Southwest Salsa Co.
Monterey, Chedder or Pepper Jack Cheese - Your choice !

PREPARATION:
In a large pan cook re-fried beans and 8 oz. of Roasted Tomatillo Salsa till hot
and bubbly. Top with your favorite cheese and cover pan, remove from heat.

If using Pinto Beans, heat beans till bubbly then smashed with a potato masher.
Add Roasted Tomatillo Salsa heat for about 2 minutes.
Top with your favorite cheese. Serve with tortilla chips.

SERVINGS: About 6

CHILI VERDE CHICKEN ENCHILADAS
By: Southwest Salsa Co.

INGREDIENTS:
Chicken Breasts (2)
Regular Flour or Wondra Flour
Chicken Broth
Corn Tortillas (8)
Roasted Tomatillo Salsa from Southwest Salsa Co.
Queso Fresco Cheese or Monterey Jack
Margarine or Butter

INGREDIENTS for SAUCE:

2 Table spoons of Margarine or Butter
2-3 Tablespoons of Flour or Wondra Flour
2 Cups Chicken Broth
2 Cups Roasted Tomatillo Salsa from Southwest Salsa Co.

PREPARATION:
Cook Chicken, Shred and set aside.
Melt margarine or butter in large pot, add flour and stir till it looks like a paste.
Add Roasted Tomatillo Salsa and stir, slowly. Add broth and bring to just boil.
Turn down heat and simmer for 10 minutes. (sauce needs to resemble gravy).
If too thin, add more flour, if too thick add more broth.
Simmer a few more minutes then set aside.

Heat up tortillas and place one on top of another on plate using small gravy ladle
spreading small amounts of sauce just covering center of tortilla.
Add the chicken, Queso Fresco or Monterey Jack Cheese, then roll and place in a
casserole dish, repeat process till done.
Pour rest of sauce over entire enchiladas just covering them.
Top with more Queso Fresco or Monterey Jack, cover with foil and
bake at 350 degrees for 15 minutes or till cheese is melted.

Serve and top with Sour Cream.

SERVINGS: 3 - 9" x 9" - Casserole Dish
8 - 12" x 8" - Casserole Dish


JALAPENO POPPERS
By: Southwest Salsa Co.

INGREDIENTS:
EMBASA - Whole Pickled Jalapenos - About 12-14 in a Can
1/4 Cup of Vegetable Oil
Monterey Jack Cheese Cut into thin 1/4" x 5" Strips for Stuffing
Enriched Un-Bleached White Flour
2 - 3 Large Eggs

PREPARATION:
* DO NOT RINSE PEPPERS w/ WATER - LEAVE PICKLING VINEGAR on PEPPERS

Pull out Seeds and Ribs from Jalapeno Peppers by Cutting Open
Stem End of Jalapeno Peppers. - Do Not Split Open Peppers !

Stuff Peppers with Cut Strips of Pepper Jack Cheese at Open Stem End.

Seperate Egg Whites from Yolk of Eggs. - Set Yolks aside.
Whip Eggs White till Foamy - Very Important !


* MIXTURE should RESEMBLE LEMON MARANGE PIE FILLING.

Mix Egg Yolks Back into Batter before Coating Peppers.

Heat Oil in a Large Frying Pan at Medium Heat, not High.

Dip Stuffed Peppers in Flour, then Whipped Egg Batter.
Cook till Golden Brown - About 4 Minutes.

Let Cooked Peppers Dry on Paper Towels till Cool enough to Eat.

SERVINGS: About 4

BAKED CHIMICHANGA
By: Southwest Salsa Co .

INGREDIENTS:

4 Cups Diced Cooked Chicken Breast - Divided
1 ½ Diced Onion - Divided
1 Ibs. Monterey Jack Cheese, Shredder - Divided
1 - (6oz.) Can Sliced Black Olives - Divided
4 Cups Refried Beans - Divided or (1) - 28oz. Can
1 Cup Cooked White Long-Grain Rice
6 - (12 inch) Flour Tortillas

TOPPING: * Use Southwest Salsa Co. Roasted Tomatillo Salsa for Green Sauce.
ENCHILADA SAUCE - Green Sauce or Red Sauce - See Options Below
2 Tbsp. Butter / Margarine
1 to 2 Tbsp. Flour - (White Flour / Rice Flour or Wondra)
1 ½ Cups Chicken Broth
1 Tbsp. Garlic Powder

PREPARATION:


Cook Rice as desired and Set Aside (White Rice or Spanish Rice) – See Spanish Rice Recipe on Web-Site)
Heat Tortillas in Large Skillet to soften and make easier rolling of Chimichanga.
Spoon equal amounts of the following onto each Tortilla:

Roll Tortilla Tucking Sides in to prevent filling from spilling out. (Do Not Overfill)
Place in Greased 9” X 13” Casserole Dish.
Brush each Chimichanga lightly with Olive Oil or Butter.
Bake in Pre-Heated Oven at 400 Degrees (F) for 20-30 minutes.
Last 10 minutes Broil on High, Flipping over once till Golden Brown & Crispy !
In Sauce Pan melt Butter / Margarine add Red Chili Powder or Roasted Tomatillo Salsa .
Blend well, mix in Flour until Blended. Add Chicken Broth & Garlic Powder.
Bring to Light Boil, turn down heat and simmer till thickened.
* If too Soupy just add more Flour till desired thickness.

Place Chimichanga on Serving Plate and pour Enchilada Sauce over it.
Serve with Guacamole & Sour Cream, Spanish Rice & More Beans.

SERVINGS: About 4 Large Chimichanga

OPTIONS: Red Sauce: 1 oz. Red Chili Powder - (New Mexico or California Chili Powder)
* Do Not use Both Roasted Tomatillo Salsa and Red Chili Powder.


Related Video

I love this frittata. I didn't follow the recipe exactly. I used flour tortillas instead of corn (because that's what I had), chili powder instead of jalapeno cheese (because jalapeno cheese sounded weird to me and I had regular cheese at home), and added soyrizo. It required more stove and broiler time. It was delicious and super easy.

Made the recipe as printed and it was delicious. The tortillas were a nice touch I've made plenty of frittatas over the years but it never occurred to me to put tortillas in them. Very tasty.

Loved it, very easy supper. Didn't have the tortillas but didn't miss them. Served this with sweet chili sauce. Yum.

I wanted a way to use up a couple ears of fresh corn, so I made this sans tortillas (didn't have them) and cilantro (hate the flavor). For others considering the same thing, Iɽ definitely use SOMETHING, if not cilantro--though the texture of this was good (I had to saute and broil longer than this says, though), the flavor was a little boring.

I doubled the recipe, and also added about 1/2 cup of diced red bell pepper, which I sauteed along with the chopped onion. I thought that the flavor and texture of the frittata was great, and will definitely make it again. The corn tortillas made it much more substantial than other frittatas that I have made.

Delicious! This is a good base recipe, you can do whatever you want to it, but the corn and cilantro are key!

Made this for my very picky husband and he really liked it. Used cheddar instead of pepper jack and added some red pepper and green chiles. Good, quick and easy. I was surprised at how much I liked the flavor of the eggs and corn together.

Light, quick and easy! Increased the eggs to 6, added chopped tomato to the mixture and shredded chicken on top once in the skillet. Served it with avocado slices. Nice at room temp for brunch too.Yum!

Made this exactly like the recipe and it was de-lish! Be sure to thaw frozen corn as recipe says, before adding it. I neglected this point and had to increase cooking and broiling time.

Sauted onions with some garlic. Added some black beans & black olives. Only had some swiss & mozzerella. When serving, topped with sour cream & salsa.

Doubled and with frozen corn, the cooking time increased to 15 minutes on low, but it turned out great.

This was ridiculously easy! And so good my corn was a few days old, so this was a desperation meal, but it tasted as sweet and crisp as the day it was picked. Perfect for a quick weekday meal with a fruit salad.

Made this for dinner last evening & it was delicious. I used fresh white sweet corn & sauteed it with the onion before adding the egg mixture. I didn't have cilantro or green pepper so I used a spicy McCormick Seasonall mix to add some pizazz & it was wonderful. Easy as well as good.

Great meal for a weeknight supper.

The nice thing about this recipe is that it is very flexible! I've made it several times, using whatever I've had on hand. different cheeses, adding veggies. I even used some chorizo one time, which was very good.

The funny thing about ratings on this site is that often people would make it again (or not) but it seems like hardly anyone actualy follows the recipe! Being totally guilty myself - I added some leftover olives, black beans and used cheddar and jalepenos instead of pepper jack. It was tasty, but I think the right cheese would add more kick.

I tripled this recipe for 6 people. Used 1 1/2 cups corn, 1 cup chopped fresh tomatoes and one cupe of black beans. It was delicious with enough left over for two more people. Also made the salad with orange-cumin vinagraite (found on this web site.)

A good use for leftover tortillas. Quick and yummy.

Very nice. I added maybe 1 or 1 1/2 cups of okra in the very beginning of sauteing (before the onion, since it takes longer to cook). The okra lent the fritatta a moister, almost buttery feel. I also added 2 chopped roasted jalapenos to the egg mixture since I used regular white cheddar, but I didn't get much jalapeno flavor. Next time I'll try using the jalapeno jack that the recipe calls for, or maybe mild green chiles? I didn't have corn tortillas so I crumbled 2 handfuls of blue corn tortilla chips -- it worked great.

I found this recipe by doing a search on eggs and tortillas, which I had, but was unable to follow it precisely because I had a different kind of cheese on hand (which worked great anyway) and flour tortillas rather than corn. I also ended up cooking it entirely on top of the stove, flipping it once so both top and bottom were crunchy. The kids gobbled it up!

This is a good formula for a quick meal. I tone it down some for my children, using plain shredded cheddar and a dash of chili powder instead of cilantro. My daughter loves cutting up the tortillas with scissors.

This recipe was very easy to prepare. I doubled it and cooked it in my 12" cast iron skillet, which worked great. I also added a little bit of spice to it. Otherwise it had good flavor.

Love this dish, quick and delicious for a light main dish. However to get there I use a whole can of cream corn (14oz) which makes the dish much more moist so I add maybe another tortilla to sop up the excess moisture.


Slow Cooker Tips

One of the biggest misconceptions about the slow cooker is that you can throw all of the ingredients into the pot, leave the house for the day and return to a perfectly home cooked meal. Not quite.

The slow cooker is a wondrous appliance, but it is not a magical miracle worker. The slow cooker saves tremendous time because it allows you to “fix it and forget it”, but you do have to prepare the food properly first.

Success in the slow cooker requires using the proper cooking techniques. One of the most important flavor-enhancing steps to take when incorporating vegetables and meat into your slow cooker recipe is to make sure you cook the vegetable and meat first on the stovetop before adding them to the slow cooker stoneware. This isn’t really all that time consuming either. In fact, the most time consuming thing is chopping the vegetables in the first place (but you would have to do that anyway!)

You should also make sure to add your herbs and spices to the vegetables and meat and cook them on the stovetop for just a few minutes before transferring to the slow cooker stoneware. This will help the maximize the flavors.

Oh! And make sure you don’t add too much liquid to your slow cooker recipe. This is because slow cooking generates a lot of liquid since the lid is covered and moisture can’t escape. So, just resist the urge to add a lot of liquid if the recipe seems a bit dry at first because otherwise you could end up with a soggy mess.

And of course, don’t overcook. Nothing tastes worse than overcooked food from a slow cooker.


Recipe Summary

  • 1 ½ teaspoons olive oil
  • 1 pound ground turkey
  • 1 onion, chopped
  • 2 cups water
  • 1 (28 ounce) can canned crushed tomatoes
  • 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
  • 1 tablespoon garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.

Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.


Easy Slow Cooker Southwest Pork Chili Recipe

There are days I need a dinner that’s budget-friendly, quick to throw together, and sure to be a hit with the kids. And when I’m facing one of those days, I turn to this Southwest Pork Chili recipe.

A delicious twist on traditional chili, this hearty main dish has it all. It’s packed with vegetables, has amazing flavour, and cooks in just 25 minutes in an Instant Pot or a couple of hours in a slow cooker.

My favourite thing about this ground pork chili is its sweet and smoky flavour, created thanks to the addition of brown sugar and chipotle chili powder along with the more standard chili seasonings. The combination of spices is the perfect compliment to the tender ground pork.

In addition to the pork and seasonings, the chili gets its flavour from a blend of onion, garlic, carrot, celery, black beans, corn, and tomato sauce. Red pepper and cilantro are mixed in at the end to round out the dish.

I’ve included instructions for the slow cooker, Instant Pot, and stovetop, so no matter which method you prefer, you can give it a try. And once this slow cooker pork chili has simmered to perfection, it’s time to dish it into bowls and add the toppings!

Personally, I think diced avocado and fresh cilantro are a must on top of a slow cooker ground pork chili. Sometimes, I’ll also add a dollop of sour cream.

My boys, on the other hand, prefer adding grated cheddar cheese and a few crumbled tortilla chips for crunch. And my husband swears that there’s no better addition to this southwest chili than a few dashes of Tabasco sauce!

Looking for other quick and easy slow cooker recipes? This Slow Cooker Taco Casserole is a fun twist on traditional tacos, without all the work!

Or, try this Instant Pot White Chicken Chili for another quick and easy twist on classic chili. Just make sure to give this one a try first it may just become your new favourite chili!


As most of you know, I have been trying to come up with lots of new healthy recipes, and I&rsquove been trying out lots of fun new food fads recently. Lately I have been playing a lot with zucchini, because it&rsquos really so delicious and healthy. You can pretty much incorporate it into anything, and it takes on the flavor of what you are mixing it with. I have been obsessed with &lsquoZoodles&rsquo or zucchini noodles, and now I am equally obsessed with zucchini boats! I have a couple great recipes to share with you in the next few weeks, but you have to try these Southwestern Stuffed Zucchini Boats &ndash they are easy, delicious, and majorly healthy (see bottom for nutritional information)!

Using the southwestern filling in these zucchini boats, takes them to a really great place. You can customize the spice level to your liking, and add or leave out any ingredients you want. They are very versatile and easy to make. This is a vegetarian dish, which is great for anytime or a meatless Monday recipe. You could also add meat if you want &ndash I think even a shredded rotisserie chicken would be great here just mix it with the filling and get on with things.

Zucchinis are always plentiful during the summer, so it&rsquos easy to pick them up when they are really cheap, and then use throughout the week. You could make these, some Zoodles, and maybe double the filling and use it in a Southwestern Stuffed Sweet Potato! The options are endless! With only about 127 calories (see bottom for nutritional info) per zucchini boat, you can easily eat 2 of these plus something else for dinner and not feel guilty! They are so filling, too!

These Southwestern Stuffed Zucchini Boats are easy, delicious, and majorly healthy! only 127 calories per serving.

  • 1 TBS extra virgin olive oil
  • 1/2 red onion diced
  • 3 TBS diced green chilis
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1.5 cups frozen or fresh corn
  • 1 cup black beans
  • 2 plum tomatoes chopped
  • 3-4 medium zucchini I used 3.5 because 1/2 of one was bad, sliced in half longways and slightly hollowed out
  • 1/4 cup cilantro chopped
  • juice from 1/2 a lime
  • 1/4 cup red enchilada sauce homemade or canned
  • 3 green onions chopped
  • 1/4 cup reduced fat mexican shredded cheese

Preheat oven to 400 degrees.

Using a large baking dish, add zucchini halves flesh side up, and lightly brush the tops with olive oil (should use about 1/2 oil TBS total). Place into oven and bake for 20-25 minutes.

While the zucchini is cooking, add the remaining 1/2 TBS olive oil to a skillet, and add red onion and green chilis saute for 3-4 minutes. Add cumin and chili pepper stir. Add beans, corn, and tomatoes and saute for 2 minutes. Add lime and cilantro stir and cook for 1 minutes. Remove from skillet and set aside.

Fill zucchini boats with southwestern filling, then pour the enchilada sauce over the tops, add shredded cheese and green onions on top.

Place back into the oven and cook for 5 minutes or until cheese is melted.

Try to use zucchinis that are wide and the same shapes - this will make cooking easier.


One Recipe, Two Meals: Southwest-Style Chili

You hardly hear anyone say, "I love this time of year!" in regard to winter. Especially that dreadful stint from January to March when you feel Old Man Winter won't ever pack his stupid bags and leave you the heck alone. And I'll tell you, I'm in that boat. I usually loathe the wintertime. But I'm trying to be better about my grumpy bump winter 'tude and suck it up. Because you know what? CHILI.

You can't go wrong with a good ol' chili, ya know? While there are 15 million versions of chili out there, I wanted to keep this one classic on the flavor front, but give it a little twist for the adults. Think spicier. Definitely spicier.

The chili starts off the same for everyone: browned seasoned beef, a dose of veggies, black beans, tomatoes and a little bit of tomato sauce (to thicken). At this point the kids' version is ready! It's chunky and simple. Serve it with cornbread and a mountain of shredded cheddar. I'm almost sure your littles will praise your name for the rest of ever.

Now, to up the ante for the adults, I added a bit of beer, beef stock, more chili powder, a minced jalapeno and brown sugar to round it out. It's got a KICK, yo. And it's a bit soupier than the kids' version, but I prefer that in a chili. I like the beans to swim a little — practice their backstroke. Do you? That's right, you do.


Amping Up the Protein

So frankly I was a little surprised at how that unabashedly vegetarian main dish-slash-side dish made her so happy. I mean bulgur wheat and root vegetables and beans – it doesn’t get any more vegetarian that that. So here is a 2.0 version of that thought, but instead of bulgur we are going for quinoa, and instead of sweet potatoes I headed for a collection of kind of tex-mex-ey ingredients. And I kept the beans. And switched up the cheese to a more in-context cheddar (you could also use a shredded Mexican blend, if you like). This is a protein bomb of a vegetarian casserole.

And now it’s silly blogger confession time – this bake was supposed to be served with a little bowl of Chipotle sour cream. (just mix a couple of teaspoons of pureed chipotles in adobo with a half cup of sour cream, plus sliced scallions, plus guacamole or diced avocados, plus salsa, plus cilantro leaves….but guess who forgot to put those out when she was posing the casserole for the photo? That’s right.

But you will be smarter than me!!

The fabulous flavors of the Southwest shine in this earthy and satisfying vegetarian casserole.

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Other Great Vegetarian Main Dish Recipes:

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Video for How to Make Vegetarian Chili Recipe PLUS Anne’s Tips for Tofu on Food Network’ Ultimate Recipe Showdown

Here is the video of Anne cooking her amazing Vegetarian Chili Recipe in the final round of the Ultimate Recipe Showdown competition.

Please watch it and see how she works with the tofu.

You will get to listen in on the judges and hear what they have to say about this delicious recipe.

This recipe has become a favorite family recipe and real crowd pleaser.

Please let me know how you like the recipe! You can leave a comment here on this post or you can follow me on Everyday Southwest’s Facebook Page and leave a comment there.