Salsa Three Bean Chili

1 T Olive oil
1 t Garlic, minced
16 oz Salsa, no sugar added
1 T Tomato paste
3 T Chili seasoning, no salt added
3 ~14 oz cans beans, any variety, rinsed and drained
2 c Water
Salt to taste

In large saute pan or heavy pot, heat olive oil and garlic over medium high heat. Stir constantly until lightly brown. Add remaining ingredients except salt and bring just to a boil. Reduce heat to low and simmer uncovered 30 minutes. Taste and add salt as needed. Serve with light sour cream and cheddar cheese. Serves 6.

Chef's Note: Be cautious of adding salt prior to serving if adding cheese, as cheeses are high in salt.

Corn and Black Bean Salsa

1-15 oz can black beans, rinsed and drained
1 cup frozen or fresh corn, cooked
3 roma tomatoes, seeded and diced
2 T taco seasoning, recommended McCormick
1/4 t garlic powder
salt (to taste)
10-12 grinds fresh black pepper
1 lime, juiced (approximately 2 T juice)
1/4 c sour cream
fresh cilantro, finely minced for garnish (if desired)

In large bowl, place beans, corn, and tomato. Sprinkle with seasonings (with exception of salt) and toss to combine. Add lime juice and sour cream and gently fold until well mixed. Season with salt to taste. Add cilantro and serve. Serves 8.

Chef's Note: Although this is an excellent salsa to dip with chips, we ate it with a spoon like a side dish with quesadillas. And it was delicious.

Salsa Verde Chicken Stew

Tomatillo Salsa Verde
1 lb tomatillos; paper leaves removed, rinsed and cut in half
1 jalapeño pepper, seeded and diced
1 clove garlic, minced
1 t salt
2 T lime juice
Pinch of sugar

Place tomatillos cut-side down on aluminum foil-lined roasting pan. Broil under high heat 5-7 minutes until blackened in spots. Let cool to touch. Place tomatillos along with any juices rendered, jalapeño, garlic, salt, lime juice and sugar in blender and pulse until well blended. If prepared ahead, refrigerate until needed.

Chef's Note: Don't be worried when your tomatillos look like this picture. That's what makes them release their juices and come out so yummy.



Salsa Verde Chicken Stew
1 1/2-2 lbs boneless-skinless chicken breasts, cut into 1-inch cubes
Salt and pepper
Olive oil
2 cloves garlic, minced
1 t ground cumin
1 t sage
1 1/2 c chicken stock
2 c tomatillo salsa verde
1 t oregano
1/2 c cilantro stems and leaves, chopped

In large, heavy-bottomed stock pot heat 2 T olive oil over medium high heat. Dry cubed chicken with paper towels and sprinkle chicken with salt and pepper. Brown chicken over medium-high heat until all sides are golden. Remove the chicken pieces from pan and lower heat to medium. Add additional oil, if needed, and ground cumin and coriander. Cook until spices are fragrant, approximately 2 minutes. Add garlic and cook an additional minute.

Return chicken to pot and add tomatillo sauce, chicken stock, and oregano. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, 20 minutes until chicken is cooked through.

Serve over white rice and garnish with cilantro and sour cream if desired. Serves 4.