Meatloaf And Red Bean Chili
While we trust there will not be a lot of leftover Fork In The Road meatloaf in your refrigerator, this recipe is a fun and interesting way to use it up.
Serves 4
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon chopped garlic
1 teaspoon minced jalapeño pepper
1 tablespoons chili powder
1 tablespoons brown sugar
2 teaspoons ground cumin
1 tablespoons tomato paste
1/2 teaspoon dried oregano
1 bay leaf
3/4 cup low-sodium chicken or vegetable broth
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can kidney beans, drained
2 cups crumbled Fork In The Road Cheddar and Gruyere Meatloaf with Vine-Ripened Tomato Sauce
salt and freshly ground black pepper to taste
1/2 cup (2 ounces) shredded sharp cheddar cheese
Heat a large soup pot or Dutch oven over medium-high heat and add the oil. Add onion, pepper, garlic and jalapeño and sauté until the vegetables soften and begin to color, about 5 to 8 minutes.
Add chili powder, brown sugar, cumin, tomato paste, oregano and bay leaf and cook for 1 minute, stirring constantly. Stir in broth, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Uncover and add the meatloaf. Cook for 15 minutes, stirring occasionally. Discard the bay leaves and season to taste with salt and pepper. Sprinkle each serving with cheddar cheese.
