Tag: chili

Tortilla Chili Verde

Tortilla Verde Chili 1

I love a meal that can be stretched and reheated throughout the week. Sunday is an ideal day to prepare a big batch of chili to have during the start of a new week. Having a healthy recipe on hand keeps me from ordering out and starts the week off on the right foot. Another fantastic aspect of this recipe is that you only use one pot for super quick cleanup.

This chili made with grass-fed ground beef, green salsa and fresh vegetables covers all the bases for a healthy recipe. Instead of using oil, I begin cooking the ground beef first and then add in my veggies which will cook in the juices from the meat. You could also use ground turkey or chicken if you prefer.

The secret ingredient in this recipe is corn tortillas. The tortillas are added to the chili and then simmered for 20 minutes. This breaks the tortillas down completely and they become a part of the broth adding a nice roasted corn background, much like tortilla soup.

Tortilla Chili Verde

Tortilla Chili Verde

Ingredients

  • 1 lb grass fed beef
  • 1 c white onion, finely chopped
  • 1 bell pepper, diced
  • 1 jalapeño
  • 1 can pinto beans, drained
  • 1 16 oz jar of green salsa
  • 24 oz low sodium chicken broth
  • 1 tbsp garlic, minced
  • 1 tsp onion powder
  • 2 tbsp ground cumin
  • 1 tsp sea salt
  • 2 corn tortillas, torn into large pieces
  • 1 c cilantro, chopped
  • 1 avocado, diced

Instructions

  1. In a large pot or Dutch oven, begin to brown ground beef over medium heat.
  2. After 5 minutes, add onion, bell pepper, jalapeño, garlic, onion powder, salt and cumin. Use a wood spoon to break up ground beef and stir well. Cover and cook 5 minutes longer.
  3. Remove lid and add chicken broth and salsa. Bring to a boil, reduce heat and add tortillas. Simmer 20 minutes.
  4. Stir in beans. Continue to simmer for a thicker chili or serve.
  5. Garnish with cilantro and chopped avocado.
http://freshandfit.org/tortilla-chili-verde/

 

Rich and Hearty Vegetarian Chili

Vegetarian Chili Fresh and Fit

Chili is a mainstay in my house during the cooler months because it can be made in large batches and reheated throughout the week. Today’s recipe is a vegetarian chili that sticks to the ribs and comforts after a long day of work or being outside on a crisp fall day. This chili gets its heartiness from meaty eggplant and mushrooms with a rich, creamy tomato broth. It is a perfect meatless Monday recipe.

Rich and Hearty Vegetarian Chili

Rich and Hearty Vegetarian Chili

Ingredients

  • 1 can Pinto beans
  • 3 cans Fire roasted tomatoes
  • 1 Onion, finely chopped
  • 2 Carrots, diced
  • 1 Zucchini, diced
  • 1 small eggplant, diced
  • 1 c sliced mushrooms
  • 4 tbsp olive oil
  • 1/2 c half n' half
  • 1 4oz can of hatched green chiles
  • 1 tbsp Garlic, minced
  • 1 tsp Onion powder
  • 2 tbsp Cumin
  • 2 tbsp Chili powder
  • 1 tbsp Paprika
  • 1 handful Cilantro, chopped

Instructions

  1. In a large Dutch oven, sauté carrot and onion in four tbsp olive oil. Cover and cook 7 minutes.
  2. Add zucchini, mushrooms, eggplant and garlic, sauté 5 minutes longer.
  3. Add beans, tomatoes, chiles and seasonings. Bring to a simmer and cook 25 minutes.
  4. Stir in half and half.
  5. Serve with cilantro.
http://freshandfit.org/rich-and-hearty-vegetarian-chili/

Vegan Chili with Hominy

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As you can probably tell just by scrolling through my recipes, I cook a lot of soup,stews and chili. Today’s recipe is no different. Although I am not vegan, I really enjoy going meatless from time to time. I love vegetables and follow a diet that is largely plant based. It is especially easy for me to go meatless when my boyfriend, who follows a strict carnivore diet, is out of town. So today I am making a hearty vegan chili with hominy. The addition of hominy adds a nice corn masa reminiscent background to this chili. I did add a dollop of sour cream to my chili, but the base of this chili is 100% vegan. I hope you enjoy this chili as much as I do!

*It was brought to my attention how difficult it is to find organic hominy so I have modified the recipe. I used a dry organic white hominy that has to be soaked. If anyone finds organic canned hominy please let me know! I didn’t realize it wasn’t available.

Ingredients

2 tbsp olive oil
2 chopped celery stalks
1 cup sliced carrots
1/2 cup chopped red onion
1 tbsp fresh minced garlic
4 cans organic petite diced tomatoes
1 can hominy (drained), or dry hominy, soaked according to directions
1 can red kidney beans (drained)
1 small can chipotle in adobo chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp chili powder
2 tsp dried oregano
2 cups water
1 bunch chopped cilantro
sour cream

Sauté carrots and celery in olive oil for 7-10 minutes covered.

Add red onion and garlic and cover. Cook for 5 more minutes covered.

Add tomatoes, chipotles, and all dried seasonings. Stir and cover. Simmer 15 minutes.

Add hominy,kidney beans and water. Cook 15 minutes longer covered.

Ladle chili into bowls and garnish with a dollop of sour cream and fresh cilantro.

*you can cook the chili even longer to deepen flavors and thicken chili.

Italian Chili with Creamy Herbed Goat Cheese

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I have been making this Italian chili with creamy herbed goat cheese for years now. I used to call it “Unstuffed Peppers” because it is basically a deconstructed stuffed pepper with the bell pepper diced instead of whole. I love this dish as an alternative to Mexican style chili. The creamy herbed goat cheese is what makes this chili truly decadent. I don’t use any added oil, just the natural fat from the grass-fed beef. You can serve this recipe over brown rice or even pasta for a heartier meal, but it is perfect on its own as a low carb dish.

INGREDIENTS

2 lbs. grass-fed ground beef
3 cans petite diced tomatos
1/2 red onion diced
1 bell pepper diced
1 C chopped baby portobello mushrooms (optional)
1 tbsp fresh minced garlic
2 tsp onion powder
3 tbsp dried oregano
3 tbsp dried basil
1 tbsp cayenne powder or chili flakes (optional)
5 tbps creamy herbed goat cheese

In a large pan on medium heat, begin to break up ground beef. Cook 5 minutes.

Add onion and bell pepper. Allow to sauté with beef 5 minutes.

Add mushrooms and fresh garlic. sauté 3 minutes.

Add dried basil, oregano, onion powder, and cayenne powder. Mix well to incorporate.

Add 3 cans of tomatoes, juices and all. Allow to come to a simmer. Simmer 5 minutes.

Add in creamy goat cheese and stir until melted.

ladle into bowls and serve.