Food & Recipes

Ryan Scott's Fried Tomatoes with Garden Black Bean Chili

by Rachael Ray Show Staff 9:00 AM, February 11, 2014

Aired February 11, 2014

1 green bell pepper, chopped
1/2 cup onion, chopped
2 carrots, peeled and chopped
1/2 cup dry black beans, cooked
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1 teaspoon oregano
Salt and freshly ground black pepper
.95 pound tomatoes, sliced thick
1 Kraft Fresh Takes Bread Crumbs/Cheese
Combine bell peppers, onion, carrots, beans, spices, salt and pepper in a slow cooker. Cook until vegetables are tender, about 3 hours on low.
Spread bread crumbs on a plate and cover each slice of tomato well, patting bread crumbs in.

In a large, nonstick pan over medium-high heat, sear and cook tomatoes about 3 minutes on each side, or until golden brown and crispy.

Serve fried tomatoes topped with chili and a dollop of sour cream.