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Dine & Dish Menu Plan for January 20th – 26th

Bush's Black Bean Tortilla Chili plus the weeks menu plan at www.dineanddish.net

First of all, it bothers the absolute heck out of me that I can’t take a straight picture to save my life. I swear my house must be crooked. Anyway…

This week I’m sharing our menu plan for this coming week as well as the recipe for Bush’s Black Bean Tortilla Chili that was a hit from last week’s menu. Here is what we have planned for this coming week:

bush's black bean tortilla chili recipe Dine & Dish

This cold weather makes me long for steaming bowls of comfort food… soups, chowders, and chili always fit the bill when I want to warm my family up on the inside. Bush’s Black Bean Tortilla Chili recipe offered a quick and filling meal for a busy weeknight.

I adapted the recipe slightly based on what I had on hand. I used Gourmet Garden herbs in place of the dried herbs. I also used frozen corn (and added 1/4 cup water) as well as a 14 ounce can of diced tomatoes instead of tomato sauce. I love that this Bush’s Beans recipe was easy to adapt and nutritious. This comforting chili recipe will be making an appearance again on my menu, for sure!

Bush's Black Beans

Bush's Black Bean Tortilla Chili

Bush's Black Bean Tortilla Chili

Recipe slightly adapted from Bush's Beans

Ingredients

  • 2 tablespoons olive oil
  • 2 (6- or 8-inch) corn tortillas, cut into 2-inch strips
  • 1 medium onion, chopped
  • 1 large orange bell pepper, chopped
  • 4 cloves garlic, chopped
  • 2 cups frozen corn
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons Gourmet Garden Oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4-1/2 teaspoon cayenne pepper
  • 1 (15 ounce) can BUSH’S® Black Beans, drained
  • 1 (14 ounce) can diced tomatoes
  • salt and pepper
  • 1/4 cup shredded cheddar cheese
  • 2 green onions, chopped
  • 1/4 cup sour cream

Instructions

  1. Heat half the oil in a 2-quart saucepan over medium-high heat. Add cut tortillas and lightly brown. Remove to a paper towel-lined plate; let drain.
  2. Heat remaining oil in saucepan. Add onion, bell pepper, garlic, corn, water and seasonings. Cook 4 minutes; stir often.
  3. Add beans and diced tomatoes. Season with salt and pepper to taste. Simmer 20 minutes.
  4. Serve topped with tortilla strips, cheese, green onions, and sour cream.
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I’m proud to be a brand ambassador for Bush’s Beans. All opinions expressed are my own.

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Comments

  1. I love reading your menu plan every week, it’s so inspiring & this black bean chilli sounds really tasty.

  2. I love the look of that chili recipe-yum!

  3. Black beans are such a great addition to chili!

  4. Stephen alerted me that taking photos at an angle (i.e. crooked) is “my thing”, so I don’t worry about taking straight photos anymore. ;-)

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