Serving Size: 8
Heat oil in a heavy bottomed Dutch oven over medium-high heat. Add mushrooms, cook until softened and beginning to brown 7 to10 minutes. Add garlic and chipotle chile, cook one minute. Add tomatoes, paprika, dried oregano and chili powder, bring to a boil, stirring occasionally. Add beans, tamari and Worcestershire sauce. Cover, reduce heat to medium low. Simmer 45 minutes, stirring often until the chili is rich and full flavored. Serve with a red onion and cilantro salad dressed with the juice of 2 limes, rice or corn bread.
Serving Size: 4
Heat a large heavy bottomed skillet over medium heat; add ground chicken and chopped onion, using a wooden spoon break meat into small pieces until the chicken is no longer pink. Add coriander, cumin and salt, stir and cook for 1 to 2 minutes. Add tomatoes, potato, prunes and olives, bring mixture to a boil, then reduce heat and simmer covered for about 10 minutes, or until the potatoes are cooked. Uncover and cook for 2 to 3 minutes until most of the liquid has evaporated.
While the chicken mixture is thickening; heat the tostada shells until crisp - using package instructions. Arrange lettuce on a large platter: Spoon chicken mixture over the lettuce, and sprinkle with cheese. Coarsely crush the tostada shells and sprinkle them over the salad. Garnish with green onions and cilantro.
Mobile users, click on the "Video" button in the app to watch this story. Download our app here.
Copyright 2013 Toledo News Now. All rights reserved.
730 North Summit Street