New Mexican Jalapeño Cheese Chili
From superfoodman 13 years ago
- 55 mins to make
- Serves 2
Warm up those chillin bones on a cool fall nite!
Ingredients
- 1-1/2 teaspoons extra-virgin olive oil shopping list
- 1 cup chopped yellow onion shopping list
- 1/2 cup chopped green bell pepper shopping list
- 2 garlic cloves, minced shopping list
- 1 tablespoon chili powder shopping list
- 1-1/2 teaspoons ground cumin shopping list
- 1/2 teaspoon dried oregano leaves shopping list
- 5 cups regular canned chicken broth (not condensed) shopping list
- 1 cup canned diced tomatoes, undrained shopping list
- 1/2 cup converted rice shopping list
- 4 ounces velveeta mild or hot mexican cheese taste to your liking shopping list
- if cheese not hot enough add 2 tablespoon diced jalapeno shopping list
- 1 10-ounce package frozen leaf spinach, thawed and squeezed dry shopping list
How to make it
- Place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add onion, green pepper, and garlic and cook for 4 minutes or until onion is translucent. Add chili powder, cumin, and oregano and cook for 1 minute more.
- Add broth and tomatoes with their liquid. Bring to a boil, add rice, and return to a boil. Reduce heat, cover tightly, and simmer for 25 minutes.
- Remove from heat, stir in cheese and spinach, cover, and let stand for 5 minutes to melt cheese. Stir, cover, and let stand for 5 minutes more to absorb flavors.
- If a thicker chili is desired, mix 2 tablespoons water with 2 teaspoons cornstarch until smooth. Add to the chili and cook for 2 - 3 minutes over medium heat or until slightly thickened.
- SUGGESTED GARNISH: Chopped scallions.
- Makes about 5 - 6 cups
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