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.
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