Red Bean And Catfish Chili

[Guest]

Ingredients
2 tablespoons vegetable
1 large onion, minced
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon oregano
1/2 teaspoon cayenne pepper
16-ounce can kidney beans, drained and rinsed
1/2 teaspoon salt
Pepper to taste
1 pound catfish fillets, diced

In a large saucepan over medium heat, cook the oil with the next 8 ingredients for 2 to 3 minutes, stirring constantly. Add the tomatoes, green pepper, kidney beans, salt and pepper. Stir for one minute.

Place the diced catfish fillets on top of the chili mixture and gently stir them into the chili. Turn down heat and simmer for 15 minutes. Serve immediately.

The recipe doubles easily and will hold until the next day if you need it to. It will even freeze. Serve this with a good Mexican corn bread and a green salad. Delicious!

Serves 2-3 or eat it all yourself, like I do.

NUMM....Piggy Chow...><,,>

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"Ed on the Red"
Backwater Guiding Service
[email protected]
fishingminnesota.com/ed-on-the-red/

[DARK30]

WEEEEL....IF I CAN EAT LUTEFISK I COULD PROBABLY EAT SOME CATFISH CHILI!
WET NETS!

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