3 Bean Chipotle Chili

Prep time: 5 minutes
Cook time: 20 minutes

Makes 6 servings

• 1
  lb ground beef or turkey
• 1
  cup chopped onion
• 2
  cloves garlic, minced
• 2
  Tbsp chili powder
• 1
  tsp ground cumin
• 2
  cans (14.5 oz. ea) S&W Ready-Cut Diced Tomatoes, undrained
• 3
  Tbsp chopped canned chipotle peppers in adobo sauce, or jalaneño peppers (to taste)
• 1
  can (15 oz) S&W Black Beans, rinsed and drained
• 1
  can (15.25 oz) S&W Kidney Beans, rinsed and drained
• 1
  can (15 oz) S&W Pinto Beans, rinsed and drained

1. Cook meat, onion and garlic in large saucepan over medium heat, 3 minutes; drain.
2. Add chili powder, cumin, undrained tomatoes and chipotle peppers. Cook 10 minutes or until thickened, stirring occasionally. Add beans; cook 5 minutes. Serve with cilantro, avocado and sour cream if desired.

Santa Fe Petite Stuffed Pepppers

Prep time: 20 minutes
Cook time: 4 minutes

About 30 servings

• 1
  can (15 oz.) S&W* Black Beans, rinsed and drained.
• 1
  can (15.25 oz.) S&W Whole Kernel Corn, drained
• 1
  can (14.5 oz.) S&W Petite Cut Diced Tomatoes with Jalapeños, drained
• 1
  tsp. ground cumin
• 2
  Tbsp. fresh lime juice
• 1/4
  cup chopped green onions
• 1/3
  cup chopped cilantro
• 2
  medium green peppers
• 2
  medium yellow peppers
•  
  Shredded Cheddar or Monterey Jack cheese

1. Combine the first 7 ingredients.
2. Preheat broiler. Cut peppers into 2x1-1/2-inch strips. Then cut strips into bite-sized triangles.
3. Fill peppers with corn and black bean mixture. Sprinkle with cheese and broil 6 inches from heat 3 to 4 minutes or until cheese is melted.

*Tip: Try S&W (50% Less Sodium) Black Beans

Asparagus Salad Medley

Prep time: 10 minutes

Makes 4 to 6 servings

• 1
  can (15 oz.) S&W* Asparagus Spears, drained
• 1
  cup red and yellow cherry tomatoes, halved
• 1
  can (15 oz) S&W Small White Beans, drained
• 1/2
  cup diced cucumber
• 1/4
  cup sliced green onions
• 3
  Tbsp. white wine vinegar
• 3
  Tbsp. olive oil
• 2
  Tbsp. chopped parsley

1. Cook meat, onion and garlic in large saucepan over medium heat, 3 minutes; drain.
2. Add chili powder, cumin, undrained tomatoes and chipotle peppers. Cook 10 minutes or until thickened, stirring occasionally. Add beans; cook 5 minutes. Serve with cilantro, avocado and sour cream if desired.

Mediterranean Grilled Chicken
& Bean Salad

Prep time: 15 minutes
Chili time: several hours

Makes 6 servings

• 1
  jar (6-1/2 oz) S&W Marinated Artichoke Hearts
• 2
  Tbsp S&W Italian Herb Vinegar (to taste)
• 2
  cups cubed grilled chicken*
• 1/2
  cup sliced red bell pepper
• 1/4
  cup chopped red onion
• 1
  can (15-1/4 oz) S&W Cut Green Beans, drained
•  
  Romaine Lettuce
•  
  Feta cheese or Parmesan cheese for garnish

1. Drain artichoke hearts reserving marinade; add vinegar to marinade.
2. Combine artichoke hearts, chicken, bell pepper, onion, kidney beans, and green beans in large bowl. Toss with reserved marinade mixture.
3. Chill several hours or overnight. Serve over lettuce and garnish with crumbled feta cheese or shredded Parmesan cheese, if desired.

Chicken Triple-Bean Chili

Prep time: 5 minutes
Cook time: 20 minutes

Makes 6 to 8 servings

• 1
  lb boneless, skinless chicken breasts Mesquite or hickory barbecue sauce
• 1
  tsp cumin
• 2
  cans (14-1/2 oz) S&W Mexican Recipe Stewed Tomatoes
• 1
  can (15 oz) S&W Black Beans, drained and rinsed
• 1
  can (15-1/4 ox) S&W Kidney Beans, drained and rinsed
• 1
  can (15-1/2 oz) S&W Garbanzo Beans, drained and rinsed
• 1
  cup medium or hot salsa
•  
  Cilantro, sour cream and/or avocado for garnish

1. Season chicken with barbecue sauce; grill or broil about 5 minutes per side or until chicken is no longer pink in center. Baste with additional sauce halfway through. Cut chicken into cubes.
2. Place chicken in large skillet. Add cumin, undrained tomatoes, beans and salsa. Simmer 10 minutes.
3. Serve with tortillas or corn bread and garnish with cilantro, sour cream and avocado, if desired.

Santa Fe Burrito Bake

Prep time: 15 minutes
Cook time: 15 minutes

Makes 4 to 6 servings

• 1
  lb skinless, boneless chicken breast halves, cubed
• 1
  cup chopped onion
• 1
  clove garlic, minced
• 1
  tsp ground cumin
• 1
  Tbsp oil
• 1
  can (15-1/4 oz) S&W Whole Kernel Corn, drained
• 1
  can (15 oz) S&W Black Beans, rinsed and drained
• 1
  can (14-1/4 oz) S&W Rady-Cut Diced Tomatoes
• 1
  cup cooked rice (optional)
• 1
  can (4 oz) diced mild green chilies or jalapeños, drainied
• 2
  cups shredded Monterey Jack or Cheddar cheese
• 3
  corn of flour tortillas, cut in wedges
•  
  cilantro, green onions and/or avocado for garnish

1. Cook chicken, onion, garlic and cumin in oil in skillet, 5 minutes or until chicken is no longer pink.
2. Stir in corn, beans, undrained tomatoes, cooked rice, chillies and 1 cup cheese.
3. Spoon half the mixture into baking dish; top with tortilla wedges, then remaining chicken mixture. Sprinkle with cheese.
4. Bake at 350°F, 15 minutes or until hot and cheese is melted. Garnish with chopped cilantro, green onions or diced avocado, if desired.