As fall ushers in cooler weather, it’s only natural October would be designated National Chili Month. Here are a few favorite chili recipes to keep you and your family warm through the upcoming winter months.
White Chicken Chili
Recipe courtesy of Candi Hannigan
Ingredients
• 1 small yellow onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 2 (14.5-ounce) cans low-sodium chicken broth
• 1 (7-ounce) can diced green chilies
• 1½ teaspoons cumin
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 1 (8-ounce) package Neufchatel cheese (light cream cheese), cut into small cubes
• 1¼ cups frozen or fresh corn
• 2 (15-ounce) cans cannellini beans
• 2½ cups shredded cooked rotisserie or leftover chicken
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro, plus more for serving
Directions
Heat olive oil in a 6-quart enameled dutch oven over medium-high heat. Add onion and saute four minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander and cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to medium-low and simmer 15 minutes. Drain and rinse beans in a fine-mesh strainer or colander, then measure out 1 cup. Set whole beans aside. Transfer 1 cup beans to a food processor, along with ¼ cup broth from soup; puree until nearly smooth. Add Neufchatel cheese to soup, along with corn, whole beans and pureed beans, and stir well. Simmer 5-10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterey Jack cheese, more cilantro, avocado slices and tortilla chips, if desired. Can be cooked in a slower cooker. Makes six servings.
Michelle’s Talladega Chili
Recipe and photo courtesy of Michelle McCulloch
Ingredients
• 1 pound ground beef, browned and fat drained
• 1 can drained/rinsed dark red kidney beans
• 1 can stewed tomatoes
• 1 packet Chilio mix
• ½ cup water
• ¼ cup ketchup
• 1 tablespoon Worcestershire sauce
• ½ teaspoon red pepper flakes
• ½ teaspoon ground cumin
Directions
Combine ingredients in a pot and simmer on low for at least one hour.
To Serve
Prepare a box of macaroni and cheese according to directions. Add ½ cup mac and cheese to a bowl, spoon chili over the top and sprinkle with shredded cheddar cheese. Add tortilla chips around the edge of the bowl and minced onion for garnish. Makes six servings.
Veggie-Loaded Chili
Modified by Zoe Soltanmammedova from TheRealFoodRds.com
Ingredients
• 1 pound lean ground turkey, beef or chicken
• 1 tablespoon olive oil or avocado oil
• 2 large garlic cloves, minced
• ½ medium onion, diced
• 1 small red bell pepper, diced
• 1 small zucchini or yellow squash, diced
• 1 medium carrot, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin, ground
• 1 can (15 ounces) tomato sauce + ½ can water or broth
• 1 can (15 ounces) crushed or petite diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, frozen
• Dash of cayenne (optional)
• Salt and pepper, to taste
Directions
Carefully dice vegetables into bite-sized pieces. Mince or press garlic. In a large pot over medium heat, add oil. Once oil is hot, add ground meat and stir occasionally until meat is browned. Add garlic, onions, bell pepper, zucchini/squash and carrots. Saute until onions are translucent, and carrots are beginning to soften. Add seasonings, tomato sauce, diced or crushed tomatoes, beans, corn and water/broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low, cover and simmer for 15 minutes or until carrots are tender. Serve with toppings of choice. Makes six servings.
Autumn Chili
Recipe courtesy of Tiffany Hughes
Ingredients
• 1½ pounds ground beef
• 1 small onion, diced
• 2 cups riced cauliflower
• 1½ tablespoons Montreal Steak Seasoning
• 2 (16-ounce) cans tomato sauce
• ¼ cup chopped fresh parsley
• 2 (16-ounce) cans diced or crushed tomatoes
• 2 teaspoons chili powder
• 2 teaspoons cumin
• ½ teaspoon ground nutmeg
• Dash ground red pepper
• ½ cup pumpkin puree
Directions
Brown ground beef and onion in a large stock pot over medium-high heat. When meat is done, add riced cauliflower without draining. Mix well to coat cauliflower, then stir in Montreal Steak Seasoning. Cook until all liquid is absorbed.
Blend in both types of tomatoes and the next five ingredients. Cook approximately 10 minutes on medium-high, then add pumpkin puree. Reduce heat to medium, cover and simmer for 20-30 minutes, stirring occasionally, to give seasonings time to meld. Serve topped with green onions and/or sour cream. Note: If adding beans, put in with the tomatoes and dry ingredients. If not using riced cauliflower, add an extra half pound of ground beef.
Leave a Reply