Ingredients

1 lb. boneless chicken breast (or dark meat if you prefer)

3-4 tbsp. oil, divided

Salt and pepper

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

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

1 med. zucchini (about ½ cup), diced

1 jar Stonewall Chili Starter

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

 

 

Cooking and Preparation Instructions

Preheat oven to 350*F. Place chicken in a roasting pan. Drizzle 1-2 tbsp. 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*F. Remove from oven and cool. Shred meat into small, bite-sized pieces. Set aside. Heat 2 tbsp. oil in a 2-qt. sauce pan over medium heat. Add bell peppers and zucchini. Sauté, stirring frequently, until tender but still slightly crisp. Add chicken and Chili Starter. Heat for 10-15 minutes, stirring occasionally. Serve hot with suggested garnishes.

 

 

Chili Stuffed Sweet Potatoes

Ingredients

6 sweet potatoes (medium and uniform in size)

1 tbsp. light olive oil

1 lb. ground beef

1-16 oz. can black beans, drained and rinsed

1 jar Stonewall Chili Starter

½ c. red and yellow bell pepper, seeded, cored and minced

½ c. cooked corn kernels

½ c. sour cream

½ c. shredded cheese

¼ c. fresh cilantro, chopped

¼ c. scallions, chopped

 

 

Cooking and Preparation Instructions

Preheat oven to 400*F. Pierce sweet potatoes with a fork. Place a piece of foil on the bottom of the oven to catch any drips. Bake sweet potatoes for 45-60 minutes, or until the center is soft. Heat 1 tbsp. olive oil in a 2-qt saucepan. Add ground beef. Cook over medium-high heat and stir until meat is browned. Add black beans and chili starter. Simmer uncovered for 10 minutes. Make a slit on the top from end to end of each sweet potato. Pull apart to make a cavity. Spoon chili onto each sweet potato. Top with bell pepper, corn, sour cream, cheese, cilantro, and scallions. Serve immediately.

 

 

Chili Plum Holiday Meatball

Ingredients

2 lb. frozen, precooked meatballs, thawed
1 18-oz. jar Stonewall Chili Starter
1 jar Stonewall Sugar Plum Jam

 

Cooking and Preparation Instructions

Place meatballs, the Chili Starter, and Sugar Plum Jam in a crockpot and let cook until meatballs are thoroughly heated, approximately 4 hours on medium heat. Serve hot.