Antique Mall and Crown Restaurant

Indianola, Mississippi

Specialty Recipe

Red Bean and Catfish Chili

It's a real bonus when great tasting food is easy to prepare and is also healthy. When you make this chili, you have the best of all worlds. The recipe doubles easily and will hold until the next day if you need it to. It will even freeze. Serve this with a good Mexican corn bread and a green salad. Delicious!

Ingredients

2 Tablespoons vegetable oil

1 large onion, minced

3 garlic cloves, minced

2 Tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon cinnamon

1 teaspoon oregano

1/2 teaspoon cayenne pepper

16-ounce can kidney beans, drained and rinsed

1/2 teaspoon salt

Pepper to taste

1 pound catfish fillets, diced

In a large saucepan over medium heat, cook the oil with the next 8 ingredients for 2 to 3 minutes, stirring constantly. Add the tomatoes, green pepper, kidney beans, salt, and pepper. Stir for one minute. Place the diced catfish fillets on top of the chili mixture and gently stir them into the chili. Turn down heat and simmer for 15 minutes. Serve immediately.

Serves: 2 to 3

• Catfish Cookbook & Recipes
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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