Tag Archives: chili

Lentil Chili

It’s fall and starting to feel like winter. That means fall festivals, football, and the beginning of holiday/family gatherings. I have lived in a lot of places around the country. No matter where I go, this time of year is ALWAYS the time for chili cook-offs. I admit I’m not usually craving a big bowl of chili. I prefer chili as part of a meal – on a baked potato, on Fritos, as part of a taco salad, etc.

This chili is different though. The flavors in this are spot on, and it is quick and easy to make (especially if you have a pressure cooker). It seems a little strange to have chili with lentils instead of beans. But everyone will love it. Even my little kids ate it!

Lentil Chili (Serves 8)

1 pound 93/7 ground turkey
½ large yellow onion, chopped
1 cup chopped carrot
1 green bell pepper, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans no salt added diced tomatoes
4 cups low sodium chicken broth
1 ½ cups brown lentils
1 ½ tablespoons chili powder
1 tablespoon brown sugar
1 teaspoon cumin
¼ teaspoon black pepper
2 cups shredded cheddar cheese

Pressure Cooker
1. In pressure cooker, sauté the ground turkey with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Close pressure cooker. Bring to high pressure and cook for 10 minutes. Let pressure release naturally for 10 minutes, then manually release to open. Serve with ¼ cup shredded cheese per serving.

Stove top
1. In a large pot over medium-high heat, saute the ground turkey (if using) with onions, carrots, bell pepper, and garlic until meat is brown and vegetables soft.
2. Add the tomatoes, broth, lentils, chili powder, brown sugar, cumin, and pepper. Bring to a boil Reduce heat, and simmer for 30-40 minutes. Serve with ¼ cup shredded cheese per serving.

Nutritional Information (Amount per serving):

Calories: 378
Protein: 29 gm
Fat: 16 gm
Saturated Fat: 7 gm
Cholesterol: 70 mg
Carbohydrates: 33 gm
Fiber: 6 gm
Sodium: 322 mg

Source: adapted from Mel’s Kitchen Cafe

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Chili

Recently, we were having a chili dinner fundraiser at my church. The person in charge of the food asked if I had a good, basic chili recipe, and I suddenly realized that I didn’t. They used a recipe from someone else, but I did help cook some of the chili. It turned out tasty, but the whole experience got my brain going.

This recipe is inspired by the recipe we used for the fundraiser, but trying to raise the health level a bit. I was shocked at that amount of meat and the lack of vegetables in that recipe. This recipe tries to ramp up the health level without sacrificing on the flavor. Next week, I’ll show you my new favorite way to eat this chili, too. Enjoy!

Chili (Serves 8)

Chili

½ tablespoon canola oil (if needed)
10 ounces lean ground turkey
1 large onion, diced
1 large bell pepper, diced
1 cup diced carrots
½ jalapeno, diced (seeds and membranes removed per preference)
2 tablespoons chili powder
2 teaspoons cumin
½ tablespoon oregano
½ teaspoon cinnamon
1 can low sodium black beans, rinsed and drained
1 can low sodium pinto beans, rinsed and drained
½ cup corn
1 can tomato paste
1 (8 ounce) can no salt added tomato sauce
¼ cup masa
½ cup water

1. Heat oil in a large stock pot over medium-high heat. Add turkey; cook until browned. Add onion, pepper, carrots, and jalapeño. Saute until vegetables are softened, about 5 minutes. Add chili powder, cumin, oregano, and cinnamon. Saute for about 1 minute more, stirring constantly. You want the spices to begin to be fragrant but not to burn.

2. Add in both beans, corn, tomato paste, and tomato sauce. Stir to combine well. Bring to a boil. Simmer for at least 1 hour, up to 3 if you have the time.

3. About 30 minutes before serving, mix ¼ cup masa with the water until not lumpy. Stir into chili. Cook for 30 minutes more.

Nutritional Information (Amount per serving):

Calories:
Protein:
Fat:
Saturated Fat:
Cholesterol:
Carbohydrates:
Fiber:
Sodium:

Recipe Notes: If you don’t get lean turkey, then you won’t need the oil. I usually aim for 90/10 or 93/7 turkey. If you can’t find that, you can use a higher fat percentage. Just don’t add the oil, and make sure to drain some of the excess fat before adding the vegetables. All you need is a light coating to prevent sticking. You could easily substitute kidney beans, which are more traditional. I happened to have pinto and liked the taste. The step with the masa and water is somewhat optional. I think it adds good flavor and thickening. But if you don’t have it around, don’t stress out about it. This is pretty thick chili, but I liked how hearty it was.

Source: Adapted from Joy of Cooking and The Pioneer Woman

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White Chicken Chili

I have a confession to make: I don’t make chili very often. I make soup all the time. But not really traditional chili. Why? Because I always find myself somewhat underwhelmed no matter what recipe I try and resort to adding all sorts of mix-ins. If you have to add a million ingredients at the table, why bother. I’m always game for a veggie chili, turkey chili, or something like that.

This white chicken chili is my favorite though. Even though there are no tomatoes, it still manages to hit all the right notes to satisfy a “chili” craving. And you can adjust the seasonings to be as spicy as you would like.

Enjoy!

White Chicken Chili (Serves 8 or more)

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1 tablespoon unsalted butter
1 ½ cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 ¼ cups chopped red bell pepper
1 minced jalapeño, seeds and membranes removed to your preference
1 clove garlic, minced
3 cups cooked, chopped chicken (boneless, skinless chicken breast)
2 cans of great northern beans, drained and rinsed well
4 cups low sodium chicken broth
1 small can chopped green chiles
1 cup frozen corn
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
¼ teaspoon pepper
1 cup skim milk
½ cup chopped cilantro

1. Melt butter in large stock pot over medium high heat. Add onion, carrot, celery, bell pepper, jalapeño, and garlic. Sauté 5 minutes or until beginning to soften.

2. Add chicken, beans, broth, chiles, corn, cumin, chili powder, and pepper. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.

3. Stir in milk. Simmer uncovered for 20 minutes or until beginning to thicken, stirring frequently. Stir in cilantro just before serving.

Nutritional Information (Amount per Serving):

Calories: 243
Protein: 25 g
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 45 mg
Carbohydrates: 27 g
Fiber: 6 g
Sodium: 139 mg

Recipe Notes: This doesn’t become as thick as a traditional chili. Just cook it until it thickens a little beyond a brothy soup. You really do need to stir it to keep the milk from forming a skin on top, which isn’t the best.

Source: Adapted from a friend’s recipe

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Slow Cooker Veggie Sweet Potato Chili

I just spent a good chunk of my morning playing outside with my daughter.  The weather is absolutely beautiful today, and tomorrow it all goes to pot.  It will be cold and windy.  No more swings and parks and playing in the leaves.  I’m sad.

A nice bowl of warm chili makes the prospect of actually seasonal weather seem less gloomy to me.  I like traditional, meaty chili well enough, but I love the extra boost of flavor and texture that sweet potatoes bring to this chili.  And there are so many veggies, you won’t miss the meat.  I promise.

Enjoy!

Slow Cooker Veggie Sweet Potato Chili (Serves 6-8)

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1 large red onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 cup chopped carrot
2 medium sweet potatoes, peeled and cut into about ½ inch cubes
½-1 teaspoon garlic powder
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon cayenne pepper, more if desired for heat
1 tablespoon unsweetened cocoa powder
¼ teaspoon ground cinnamon
2 (14.5 ounce) cans no salt added diced tomatoes, including liquid
1 (15.5 ounce) can low sodium kidney beans, rinsed and drained
1 (15.5 ounce) can low sodium black beans, rinsed and drained
1 (15.5 ounce) can low sodium garbanzo beans, rinsed and drained
up to 4 cups low sodium vegetarian broth
salt and pepper to taste
sour cream, optional
diced green onions, optional
grated cheese, optional

1. Combine all ingredients in the slow cooker, adding enough broth last to just cover the rest of the ingredients.

2. Cook on low for 7-8 hours or on high for 4-5 hours, until sweet potatoes are tender and chili has thickened slightly. About an hour before it is done, taste test and adjust salt and pepper if needed. Serve with sour cream, diced green onions, or shredded cheese, if desired

Nutritional Information (Amount per serving):

Calories: 207
Protein: 12 g
Fat: 2.5 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 37 g
Fiber: 11 g
Sodium: 231 mg

Recipe notes: I didn’t find it needed any salt. But I did serve it with cheese on top, which adds some salt.  If you aren’t worried about it being vegetarian, chicken or beef broth would also work

Source: adapted from Real Simple and Cookie and Kate

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