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Aylmer Tomatoes
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| Quick Chili Chowder |
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| For a meal with zesty south-of-the-border appeal, serve this with shredded Cheddar cheese accompanied with tortilla chips for a winter warming meal. |
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| Prep Time: 10 minutes |
| Cook Time: 15 minutes |
| Quantity Served: 4 |
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| Ingredients: |
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2 Tbsp. vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 can (19 fl oz/540 mL) Aylmer Accents Chili Style Stewed Tomatoes
2 cups chicken broth
2 tsp. chili powder
1 can (19 fl oz/540 mL) red kidney beans, drained and rinsed
1 can (12 fl oz/341 mL) Del Monte® Summer Crisp Whole Kernel Corn, drained
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| Preparation: |
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HEAT oil in large saucepan over medium heat. Sauté onion and green pepper for 3 minutes.
STIR in tomatoes, broth and chili powder. Bring to boil; simmer covered, for 5 minutes.
ADD kidney beans and corn; simmer 5 minutes longer, stirring occasionally.
Note: If desired, top each serving with shredded Cheddar cheese. |
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