Appetizer of the Week – WARM MOLE BEAN DIP SATURDAY

November 21, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

Spicy Shrimp Appetizers

October 10, 2020 at 6:01 AM | Posted in Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a 2nd Appetizer Recipe to pass along, Spicy Shrimp Appetizers. These are made using Water, Shelled Cooked Medium Shrimp, Tomato Paste, Garlic, Crushed Red Pepper, Olive Oil, Basil, Pepper, Hot Pepper Sauce, and Leaf Lettuce. This one has 87 calories and 2 carbs per serving. This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Spicy Shrimp Appetizers
Requiring just 12 minutes of preparation time, this tasty and elegant shrimp appetizers are perfect for your next garden party!
Ingredients
Preparation time: 2 minutes
Cooking time: 10 minutes.

2 quarts water
1 pound shelled and cooked medium frozen shrimp (21–24 count)
1/4 cup no-added-salt tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 teaspoon olive oil
1 teaspoon basil
1/4 teaspoon black pepper
2–3 drops hot pepper sauce
24 toothpicks
3 leaf lettuce leaves for presentation

Directions
Yield: 8 servings
Serving size: about 3 shrimp

1 – Bring 2 quarts of water to a boil in a large saucepan over medium heat. Add frozen shrimp and cook approximately 3 minutes until shrimp are heated through. Drain.

2 – In a small bowl, whisk together tomato paste, garlic, crushed red pepper, olive oil, basil, black pepper, and hot sauce. Pour mixture into a large skillet and heat at a low heat, stirring constantly. Add hot, cooked shrimp and stir to coat with sauce. Place 1 toothpick in each shrimp. Serve immediately on a large plate covered with 3 lettuce leaves.

Nutrition Information:
Calories: 87 calories, Carbohydrates: 2 g, Protein: 14 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 112 mg, Sodium: 65 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/spicy-shrimp-appetizers/

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BAKED BEEF EMPANADAS

September 26, 2020 at 6:01 AM | Posted in Diabetic Gourmet Magazine | Leave a comment
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I have another Appetizer Recipe to pass along for everyone, BAKED BEEF EMPANADAS. These are made using Laura’s 92% Lean Ground Beef, Onion, Cajun Seasoning, Kosher Salt, Ground Black Pepper, canned Low salt Yellow Corn, Salsa, Tomato Paste, Wonton Wrappers, Cooking Spray, Salsa, and Reduced Light Sour Cream. These are 85 calories and 9 carbs per serving! You can find this recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

BAKED BEEF EMPANADAS

Ingredients
1/2 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)

Directions
1 -Preheat oven to 400F.
2 – Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3 – Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4 – Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.

Recipe Yield: Yield: Makes 20 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 85
Fat: 1.5 grams
Saturated Fat: .68 grams
Fiber: .62 grams
Sodium: 157 milligrams
Cholesterol: 10 milligrams
Protein: 5 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/baked-beef-empanadas

Jennie – O Turkey Recipe of the Week – Red Beans Turkey and Rice

August 21, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Red Beans Turkey and Rice. Crank up the Cajun with this week’s recipe! You’ll be using JENNIE-O® Lean Ground Turkey along with Green Peppers, Tomatoes, Kidney Beans, and a variety of Spices and Herbs! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Red Beans Turkey and Rice

This recipe is the epitome of classic Cajun comfort food. Fill your house with the aroma of thyme, lean turkey and stewed tomatoes. This low-fat recipe is ready to eat in under 60 minutes!

Ingredients
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 cup finely chopped onion
1 green pepper, finely chopped
½ cup sliced celery
2 teaspoons minced garlic
1½ teaspoons thyme
1 teaspoon hot pepper sauce
½ teaspoon salt
1 (14½-ounce) can cajun-style stewed tomatoes
1 (15-ounce) can red kidney beans, rinsed and drained
¼ cup tomato paste
4 cups cooked white or brown rice
¼ cup chopped fresh parsley

Directions
1) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

2) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

3) Add onion, green pepper, celery and garlic; cook 5 minutes or until slightly softened; stirring occasionally.

4) Sprinkle with thyme, hot pepper sauce and salt; cook 5 minutes, stirring occasionally. Add cajun-style stewed tomatoes, kidney beans and tomato paste.

5) Cook, uncovered, 10 minutes or until hot and flavors are blended, stirring occasionally.

6) Serve over cooked rice. Sprinkle with fresh parsley and serve with additional hot sauce, if desired.
* Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 350 Fat 6g
Protein 23g
Cholesterol 55mg
Carbohydrates 50g
Sodium 790mg
Fiber 8g
Saturated Fat 2g
Sugars 8g
https://www.jennieo.com/recipes/red-beans-turkey-rice/

Wild Idea Buffalo Recipe of the Week – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS

April 1, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS. Made using Wild Idea Ground Buffalo Meat along with multiple Spices, Garlic, Tomato Paste, Chicken Broth, and Green Onions. Also included is a recipe for the Saffron Couscous. You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

NORTH AFRICAN MEAT SAUCE WITH SAFFRON COUSCOUS
Recently, a chef friend of mine sent me a recipe she came across in the New York Times – she did a riff on it using Wild Idea Buffalo meat and said that it was fabulous! Being in the middle of nowhere is a lot like social distancing, so I modified with what I had on hand as well as changed structure based on the time that I had.

But this is the great thing about a recipe, it can be used as a guideline and then you can riff away and make it your own! This recipe is filled with a bunch of aromatic spices that are great for both digestion and the taste buds. Win-win!

Ingredients (serves 6):

For the Sauce:
1 – pound Ground Wild Idea Buffalo Meat
2 – tablespoons oil
1 – onion, chopped
1 – teaspoon salt
½ – teaspoon black pepper
1/3 – teaspoon allspice
1 – teaspoon ginger
1 – teaspoon turmeric
2 – teaspoon paprika
¼ – teaspoon cayenne
½ – teaspoon cumin
½ – teaspoon coriander
¼ – teaspoon cinnamon
4 – cloves garlic (2 Tb.), chopped
3 – tablespoons tomato paste
3 – cups, organic chicken broth or vegetable broth
3 – tablespoons chopped parsley
3 – tablespoons chopped cilantro
2 – green onions chopped

For the Couscous:
1 – tablespoon olive oil
2 – cups couscous
2 – cups water or broth
½ – cup chopped apricots
.01 oz. – saffron*

*This is expensive, so if you don’t have it, no worries.

Preparation:
1) In a skillet over medium high heat, add the oil, onions and dried spices. Sauté for 5 minutes stirring occasionally.
2) Crumble in the ground buffalo meat and chopped garlic and stir to incorporate and brown, about 7 minutes.
3) Stir in the tomato paste and chicken stock. Bring to a boil and then reduce to simmer for 15 minutes or until desired consistency is achieved.
4) Add half of the fresh chopped herbs before serving.
5) For the couscous. Heat the oil and the couscous in a pot over medium high heat for 5 minutes, stirring occasionally. Add the apricots, liquid and saffron. Stir and bring to a boil reduce heat to simmer with the lid on stirring occasionally for 7 minutes.
6) Serve the meat sauce over the couscous and garnish with remaining chopped herbs.

*I accompanied with a cucumber and red onion salad, mixed with a little yogurt and cilantro.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/north-african-meat-sauce-with-saffron-couscous

Jennie – O Turkey Recipe of the Week – Turkey Tacos with Lime Yogurt Topping

March 27, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week are Turkey Tacos with Lime Yogurt Topping. Kick up Taco Tuesday with this week’s recipe of Turkey Tacos with Lime Yogurt Topping. This one is made using JENNIE-O® Lean Ground Turkey, Sweet Yellow Onion, Chili Powder, Tomato Paste, Garlic Powder, Chicken Broth, HERDEZ® Salsa Casera, and Original WHOLLY GUACAMOLE® Dip. Also included is a recipe for the Lime Yogurt Topping. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Turkey Tacos with Lime Yogurt Topping
Set your weeknight dinner apart from the rest with this tasty turkey taco recipe: Lean ground turkey, shredded Cheddar and a zesty Lime Crema topping. Under 500 calories per serving!

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
½ small sweet yellow onion, diced
1 tablespoon chili powder
1 tablespoon tomato paste
1 teaspoon garlic powder
½ cup chicken broth
LIME YOGURT TOPPING
1 cup plain Greek yogurt
1 teaspoon fresh lime juice
1 teaspoon fresh lime zest
1 teaspoon honey
1 tablespoon freshly chopped parsley
salt and freshly ground pepper, if desired
12 hard taco shells
½ cup shredded Cheddar cheese
1 (8-ounce) package shredded lettuce
HERDEZ® Salsa Casera, if desired
Original WHOLLY GUACAMOLE® dip, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, chili powder, tomato paste, garlic powder and broth. Stir, simmering 10 minutes or until onion is tender.
2) To make lime yogurt topping, combine yogurt, lime juice, zest, honey, parsley and salt and pepper, if desired; whisk until smooth.
3) To serve, set out taco bar with turkey mixture, Lime Crema, taco shells, cheese, lettuce, salsa casera and dip, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 28g
Fiber 3g
Sugars 7g
Fat 12g
Cholestero l55mg
Sodium 270mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/821-turkey-tacos-with-lime-yogurt-topping

One of America’s Favorites – Tomato Soup

December 2, 2019 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Tomato soup with basil

Tomato soup is a soup made with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes which include chunks of tomato, cream and chicken or vegetable stock. Popular toppings for tomato soup include sour cream or croutons. In the United States, the soup is frequently served with crackers, which may be crumbled onto the soup by the diner, and a grilled cheese sandwich. Tomato soup is one of the top comfort foods in Poland and the United States. It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree.

The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book. Joseph A. Campbell’s recipe for condensed tomato soup in 1897 further increased its popularity.

Commercially prepared tomato soup is available in a variety of forms, including canned, condensed and in dehydrated powder form. “Tomato” ranks among the top three flavors of soup produced by the Campbell Soup Company.

The main ingredients for tomato soup are tomato puree and wheat flour.

The cell wall structural importance for the plant’s growth and stability in the ripening process is equally as important to the quality of the tomato products it can produce. The pectin and cellulose are what determine the apparent viscosity of the tomato product. If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures.

High-fructose corn syrup is sometimes added to tomato soup to make it sweeter. HFCS is composed of both glucose and fructose in their free monosaccharide from that doesn’t crystallize readily. HFCS is also important in binding water, the monosaccharaides of fructose and glucose have the ability to bind to water in the product. The binding of water helps to reduce microbial growth by removing available water from the product it can also prevent the separation of water in products like sauces and soups.

Wheat flour is composed of six main groups, carbohydrates, proteins, enzymes, lipids, minerals and vitamins. Flour is added to tomato soup to increase its viscosity. The starch in the flour acts as a gelling agent and increases the viscosity of the product. When starch granules found in the flour are heated in solution they become less ordered and begin to gel. During this process of gelatinization the crystal like structures of the starch granules disappear and the swelling starts creating a viscoelastic product.

Tomato soup served with a grilled cheese sandwich

Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely consumed in Spanish cuisine, as well as in neighboring

Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature. Many variations of gazpacho exist.

Tomato soup is often paired with a grilled cheese sandwich, toast, crumpet or English muffin.

 

“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

Diabetic Dish of the Week – FALL-APART BEER BRISKET

May 14, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a recipe for FALL-APART BEER BRISKET. Drooling just at the name of it! Made using Beef Brisket along with a Dark Stout Beer. This recipe will make some mouth-watering sandwiches! The recipe comes the Diabetic Gourmet Magazine website which has a Diabetic Friendly recipes to please everyone! So check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FALL-APART BEER BRISKET

Ingredients

2 Tbsp canola oil (30 mL)
1 1/2 lb trimmed beef brisket (750 g)
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion) (375 mL)
2 tsp minced garlic (10 mL)
1 bottle (12 oz/341 mL) dark stout beer
2 Tbsp cider vinegar (30 mL)
1 1/2 tsp dried oregano leaves (7 mL)
1 tsp dried thyme leaves (5 mL)
3 Tbsp steak sauce (45 mL)
3 Tbsp no-salt-added tomato paste (45 mL)
1/2 tsp salt (2 mL)
6 multigrain bread slices

Directions

1 – Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.
2 – Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.
3 – Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.
4 – To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.
NOTES:
A hearty, comfort food meal with rich flavor. Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a sliced brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.

Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 10 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 500 milligrams
Cholesterol: 45 milligrams
Protein: 29 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/fall-apart-beer-brisket

Kitchen Hint of the Day!

September 30, 2017 at 5:19 AM | Posted in Kitchen Hints | Leave a comment
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Making Chili……

 

If your chili is too thin, try adding tomato paste to thicken it. Add the tomato paste in small amounts until the desired thickness is reached. If the tomato paste doesn’t work, try a small amount of cornstarch or flour. Some people even say a tablespoon or two of instant mashed potatoes work to thicken a chili. I’ve found the best Chili is cooked in a Crock Pot and let simmer all day! Chili on!

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