Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4 to 6
Jen Russell of Citrus Heights was looking for new recipes to expand her campground menu.
Diane Klein-Woods of Elk Grove shares two recipes with us today. Both recipes can be prepared at camp or prepared ahead at home, kept refrigerated and heated at camp. You can also enjoy these meals at home.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1 medium onion, finely chopped
3 tablespoons olive oil
1 (4-ounce can) chopped green chiles, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 (16-ounce) cans navy beans
2 (14-ounce) cans chicken broth
1½ cups finely chopped cooked chicken breasts
Shredded Monterey jack cheese, optional
Sour cream, optional
In a large skillet, cook onion in olive oil for four minutes or until transparent. Add chiles, flour and cumin. Cook and stir for two minutes. Add beans and chicken broth; bring to a boil. Reduce heat. Simmer 10 minutes or until thick. Add chicken. Cook until hot. Garnish with cheese, sour cream and salsa, if desired.
Per serving, based on 6 servings: 342 calories; 23 grams protein; 38 grams carbohydrates; 11 grams fat (2 saturated, 7 monounsaturated, 2 polyunsaturated); 31 milligrams cholesterol; 1,036 milligrams sodium; 8 grams fiber; 5 grams sugar; 30 percent calories from fat.