A newsletter for the students, faculty and staff of the Collin County Community College District. Published monthly. For information or submissions, call 972.758.3849. Cougar News welcomes student and faculty submissions. Next deadline: January 12 All submissions are due by 5 p.m. on the due date. Photos cannot be returned. Text should be emailed to mrobinson@ccccd.edu or sent on disk. Please submit copy that is proofed, edited and saved in Word format. Cougar News staff: Lisa Vasquez, director; Mark Robinson, editor; Marcy Cadena-Smith, contributor; Sydney Portilla-Diggs, student correspondent; Stephanie Hall, student correspondent; Nick Young, photographer; Layout by Publications
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Recipe of the Month
Annie Oakley’s Three-Bean Vegetarian Chili
Serves 12–16
Chili
2 tablespoons olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups seeded and diced green bell pepper
2 cups chopped celery
2 tablespoons finely chopped garlic
2 jalapeno peppers, seeded and chopped
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons ground cloves
8 ounces canned pinto beans, drained
8 ounces canned black beans, drained
1 pound canned kidney beans, drained
1 quart diced, canned tomatoes with their juices
2¾ cups vegetable broth
6 tablespoons chopped cilantro
Garnish
2 cups sour cream
2 cups chopped red onion
4 tablespoons chopped cilantro
Directions
1. Place olive oil in a 6-quart Dutch oven, or other large pot, and heat over medium; add onions, carrot, bell pepper, celery, garlic and jalapeno pepper. Cook briefly, stirring occasionally, until vegetables are softened, about 10 minutes.
2. Add chili power, cumin, oregano and cloves; cook for one minute more, stirring to combine spices with vegetables.
3. Add beans; stir to combine.
4. Add tomatoes, then cover with vegetable broth. Bring to a boil over high heat; cover, reduce heat to simmer, and cook about 30 minutes, stirring occasionally.
5. Uncover pot and cook over medium heat, stirring occasionally, until beans begin falling apart and chili has achieved a thick consistency.
6. Stir in the cilantro.
7. Divide evenly among heated bowls and garnish with sour cream, red onions and remaining cilantro.
[PRINTER FRIENDLY VERSION]
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