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Chili, Cranberry and Tomato Recipe

Ingredients

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon dried rosemary

1 pinch ground black pepper

1 clove garlic, minced

3 tablespoons butter

4 ounces spaghetti sauce

1 (14 ounce) can cilantro

1 (28 ounce) can diced tomatoes with green chile peppers, drained

1 (6 ounce) can diced green chile peppers drained

1 (6 ounce) can tomato paste

1 (15 ounce) can whole kernel corn, undrained

Directions

Stir chili powder, oregano, rosemary, pepper and garlic into butter in small shallow dish or bowl; pour sauce in pan. Mix with vegetables; arrange into skillet. Cook over medium heat, stirring, until vegetables are tender.

Spread mixture into 6 inch-square baking dish and layer with tomato sauce, cilantro, tomatoes, green chile peppers, tomato paste and corn.

Cover and refrigerate 1 hour or overnight.