Wednesday, November 5, 2014

Chili: Three Ways

Chili is a staple in out house over the fall and winter months because it is so hearty and a great way to get the kids to eat their veggies! I love having a variety to choose from.
White Bean Chicken Chili
I got this recipe from my good friend Peggy and it has been a favorite in my house for many years.  This also the personal favorite of my middle child, Nat.
6-8 cups chicken broth
2 cans of Great Northern Beans
3 cups of chicken, cooked and shredded
1 onion, chopped
3 garlic cloves, minced
2 tsp coriander
1 1/2 tbsp cumin
2 tbsp oregano
2 cans of diced green chilis
2 cups monterey jack cheese, shredded
1 zucchini, sliced
1 1/2 cups raw carrot chips
Salt & pepper, to taste
Combine first 8 ingredients in a large pot and simmer over medium heat for 30-40 minutes, stirring occasionally.  Add cheese, zucchini, carrots, salt and pepper and simmer for additional 20 minutes or until the veggies have softened to your liking.  Garnish with pepper jack or monterey jack cheese and sour cream.
Traditional Red Chili
This is my oldest (Jackson's) favorite.  He can usually put away two huge bowls in a sitting!
2 lbs lean ground beef, cooked and crumbled
3 cans kidney beans, drained
3 cans of tomato sauce
2 cans of diced tomatoes
1 onion, chopped
2 tbsp chili powder
1 1/2 tbsp cumin
1 tsp garlic powder
Pinch of ground red pepper
Salt & pepper, to taste
Place all ingredients in a crockpot and cook on low for 6-8 hours.  Serve with shredded cheddar cheese and sour cream.  We also like ours with tortilla chips!
Turkey & Quinoa Chili
6 cups of chicken broth
1 lb ground turkey breast, cooked and crumbled
1/2 onion, chopped
2 cans of black beans, drained but not rinsed
1 can diced green chilis
2 cans, diced tomatoes
1 tbsp cumin
1 tbsp chili powder
1 tsp garlic powder
Salt & pepper, to taste
3/4 cup quinoa, rinsed
lime
Place all ingredients, except for quinoa and lime in a large pot.  Bring to a boil over medium-high heat.  Stir occasionally.  Turn down to low and simmer for 15-20 minutes, continue to stir occasionally.  Add quinoa and cook for 20-25 minutes with lid on your pot.  Stir occasionally so that the quinoa doesn't stick to the bottom of the pot.  After you pour chili into individual bowls, squeeze fresh lime juice over the chili for freshness.  Garnish with shredded pepper jack cheese, avocado and sour cream.
Hope you enjoy keeping warm with these chili recipes!
XOXO,
Josephine

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