Posted in Beans, Healthy, One Dish, Soups and Stews, Vegetarian, tagged bean chili, beans, black beans, butternut squash, chili, healthy chili, Vegetarian, vegetarian chili, vegetarian soup, winter food, winter soup, winter squash on December 16, 2011 |
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Over the last few years I have gotten into the habit of making a pot of vegetarian chili for myself when I’m making traditional chili for Brandon. It’s not that I don’t enjoy beef-based chili but I try to be mindful of my meat intake and chili is a meal where I don’t miss it at all. I also find it extremely easy to make two separate batches because the base exactly the same, I just added the butternut squash in place of ground beef in my veggie variation.
I think I have finally perfected my chili recipe. This is my go-to and it always turns out delicious. I’m not much of a leftover fan but I’ve had this for dinner three times this week and I’m still craving more. It also freezes well for an easy dinner later down the road. This veggie chili is healthy and very satisfying. I like to top mine with cheese, plain Greek yogurt and sliced avocado along with a warm slice of cornbread or cheesy beer bread on the side!
Vegetarian Butternut Squash and Bean Chili
(A Bakin’ and Eggs Original)
1 tablespoon olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, crushed and minced
2-3 tablespoons chili powder (to taste)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt (or more to taste)
2 cups uncooked butternut squash, peeled and cubed (1-inch cubes)
1 (28-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can filled 3/4 with water
1 tablespoon cocoa powder
Heat olive oil in a large pot over medium heat. Sauté onions, peppers and jalapeño until mixture become soft. Add garlic and sauté for another minute or two. Add spices and continue to sauté for another minute. Add squash, tomatoes, beans and water and bring to a simmer. I usually simmer covered on low heat for 60-90 minutes and then uncovered on low heat for 30-60, depending on how much time I have and how thick I want my chili. The longer you simmer it uncovered, the thicker it will get. Add the cocoa powder in 10-15 minutes before serving and stir well.
Yield: 8 servings
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Posted in 68 days of Gourmet, Chicken/Poultry, Healthy, One Dish, Quick and Easy, Soups and Stews, tagged beans, chili, Healthy, soup, Tomato, turkey, winter food on November 16, 2009 |
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68 Days of Gourmet: Day 7
I mentioned a couple posts back that Brandon grilled a turkey breast on the Egg a couple weeks ago. I decided to make turkey chili with the leftovers since I knew a lot of people would be looking for ideas on what to do with leftover Thanksgiving turkey.
I found this recipe from Gourmet. It was extremely easy to put together and was ready in less than 30 minutes. I will say the chili was better the second day after the flavors had more of a chance to blend. This recipe is a good starting place and you can really adapt it to whatever you have on hand. I think it would be good with different types of beans and also with corn added in.
(Recipe adapted from Gourmet, November 2008)
1 large white onion, diced
1 bell pepper (any color), diced
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice or diced tomatoes
1 (19-ounce) can black beans, drained and rinsed
1/2 cup water
1 teaspoon salt
2 cups cooked turkey, shredded or chopped
Topping ideas: sour cream, sliced avocado, shredded cheese, hot sauce, crackers
Heat a large pot over medium heat. Add olive oil and heat until shimmering. Add onions and peppers and cook, stirring frequently, for about 10 minutes, until golden. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. If you are using whole tomatoes, cut with kitchen shears in can before adding to pot. Add tomatoes, beans, water and salt and simmer, covered, 15 minutes.
Stir in turkey and cook for about an additional 5 minutes, until heated through.
Yield: 6 servings
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My mother in law shared this recipe with me a few years ago and I always make it several times during the winter. It’s delicious, healthy and hearty. This recipe makes a generous amount – the leftovers reheat well and the chili freezes well.
White Chicken Chili
(Recipe source my mother in law)
1 tbsp olive oil
1 medium onion, diced
2-4 cloves garlic, minced (to taste)
1 green bell pepper, diced
2 (4 oz) cans diced green chilies
2 lbs diced chicken breasts (about 4)
2 (15 oz) cans great northern beans, divided
2 (15 oz) cans white shoepeg corn
2 (14 oz) cans chicken broth
1/4 tsp white pepper
1 tsp salt
1 tbsp parsley flakes
1 tsp cumin
1 tsp oregano
1 tbsp jalapeno, diced
1 bay leaf
Saute onion, bell pepper and chilies in olive oil over medium to medium-high heat in a large stock pot for about 5 minutes. Add in diced chicken and garlic and saute about 5 more minutes, until chicken is no longer pink.
Drain corn and beans. Puree one can of beans in a food processor or blender. Add all of the remaining ingredients to the bot and simmer for at least 30 minutes.
Discard bay leaf before serving. Serve with sour cream, shredded cheese and hot sauce (if desired). I usually make cornbread too.
Yield: 3 quarts, plus 1 1/2 cups
* Note, you can use already cooked chicken (rotisserie, leftover roasted, etc) and skip the chicken cooking stage – just let the onions cook a little longer before adding rest of ingredients.
* Another note, I think this could be done in the crockpot (I’ve never tried it though) by placing chicken breasts in crockpot whole and covering it with the rest of the ingredients. Cook on low for about 8 hours. Shred chicken with two forks before serving.
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What better way to get started than with a tried and true recipe of my Dad’s? Chili! Brandon usually starts asking for chili as soon as football season starts but I’m one of those people who just can’t do chili until it gets cold out – and in the South, who knows when that will be? Lucky for Brandon, it got chilly pretty early this year so I made a big pot of chili while he enjoyed Sunday NFL football.
And check out the special ingredient you add in the last 10 minutes of cooking…who’d of thought?
(Source: My Dad)
3 cloves garlic
1 large onion
1 1/2 lbs lean ground beef
2 15 oz cans diced tomatoes
1 15 oz can, 3/4 full of water
3-4 tbsp chili powder (to taste)
1 tsp salt
1/2 tsp cumin
16 oz kidney beans (I like dark red)
1-2 tbsp cocoa powder
In a dutch oven or heavy pan, brown meat and onions. Drain well and wipe out pan. Add all ingredients except for cocoa powder and simmer, covered, for 1 hour. Uncover and simmer for another 15-30 minutes. Add cocoa powder 10 minutes before serving.
Serve with your choice of chili condiments – we like hot sauce, sour cream, cheddar cheese and crushed saltine crackers.
Cornbread is great on the side – either plain or mix in some chopped jalapenos and cheddar cheese.
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