Chili Starter, Stonewall Kitchen, recipes included

When it comes to chili, everyone seems to have a favorite and we think our delicious Chili Starter ranks with the best. Made with the finest vegetables and spices and ready to be added to meat, beans or both, it's quick, easy and perfect for lunch, dinner, parties or watching the big game.

1 jar serves 4-6

Traditional Chili

Ingredients

• 1 Tablespoon oil

• 1 pound ground beef

• 1 jar Stonewall Kitchen Chili Starter

• 1 (15-ounce) can red kidney beans, rinsed and drained

Directions

1. Heat oil in a 2-quart saucepan. Add ground beef and cook over medium-high heat until browned.

2. Add one jar of Chili Starter and one can of drained and rinsed red kidney beans.

3. Simmer uncovered for about 10 minutes. Serve with grated cheddar cheese and sour cream.

Chicken Chili

Ingredients

• 1 pound boneless chicken breasts (or dark meat if you prefer)

• 3-4 Tablespoons oil, divided

• Salt and pepper

• 1 cup red bell pepper, cored, seeded and diced

• 1 cup yellow bell pepper, cored, seeded and diced

• 1 medium zucchini (about 1/2 cup), diced

• 1 jar Chili Starter

• Sour cream, guacamole, cilantro, and tortilla chips for garnish

Directions

1. Preheat oven to 350 degrees F.

2. Place chicken in a roasting pan. Drizzle 1-2 Tablespoons oil over chicken and season with salt and pepper. Bake for 30-40 minutes until the juices run clear or the internal temperature reaches 165 degrees F. Remove from oven and cool. Shred meat into small bite size pieces with a fork or knife.

3. Heat 2 Tablespoons oil in a 2-quart sauce pan over medium heat. Add bell peppers and zucchini. Sauté, stirring frequently, until tender but still slightly crisp.

4. Add chicken and Chili Starter. Heat for 10-15 minutes, stirring occasionally. Serve hot with suggested garnishes.