Catfish Chili
Catfish Chili recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
catfish fillets
chunked |
* |
| 1 | cup |
green bell peppers
|
|
| 2 | tablespoons |
butter
|
|
| 2 | each |
garlic
minced |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | pound |
red kidney beans
|
|
| 1 | pound |
tomatoes
undrained |
|
| 6 | ounces |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
catfish fillets
chunked |
* |
| 237 | ml |
green bell peppers
|
|
| 3E+1 | ml |
butter
|
|
| 2 | each |
garlic
minced |
|
| 7.5 | ml |
salt
|
|
| 453.6 | g |
red kidney beans
|
|
| 453.6 | g |
tomatoes
undrained |
|
| 173.4 | ml/g |
tomato paste
|
|
Directions
Sauté green pepper and garlic in butter until tender.
Add seasonings.
Mix well.
Add beans and tomatoes. Cover and simmer 15 minutes.
Add fish.
Cover and simmer 15 more minutes until fish flakes easily.
