Warm Up With a Bowl of Chili

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Today’s weather forecast is a mixture of snow and sleet, so what better time to heat up a nice warm bowl of chili? Everyone has a favorite chili recipe, but I bet there are some in these recipes that you might not have tried before. All the recipes on the list have been slightly tweaked to produce a little lighter version. Hope you will enjoy!! Stay Warm!

Black Bean and Chorizo Chili

1 (7-ounce) can chipotle chiles in adobo sauce

Cooking spray

2 1/2 cups chopped onion, divided

1 1/2 cups chopped green bell pepper

1 1/2 cups chopped red bell pepper

5 garlic cloves, minced

3 links Spanish chorizo sausage, diced (about 6 1/2 ounces)

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 1/2 teaspoons dried oregano

1 tablespoon fresh limejuice

1/8-teaspoon ground cinnamon

3 (15-ounce) cans black beans, drained

3 (14-ounce) cans whole peeled tomatoes, undrained and chopped

1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained

1 1/2 ounces semisweet chocolate, chopped

3/4 teaspoon salt

1/2 teaspoon black pepper

3/4 cup fat-free sour cream

Baked tortilla chips (optional)

Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon onion. Serve with tortilla chips.

Serves 12, each 1 cup serving contains; Calories 311, Fat 8.4 g, Protein 16.5 g,

Carbohydrate 43.9 g, Fiber 12.9 g, Cholesterol 13 mg, Sodium 888 mg.

Chunky Vegetarian Chili

1 tablespoon vegetable oil

2 cups chopped onion

1/2 cup chopped yellow bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

1 tablespoon brown sugar

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 (16-ounce) cans stewed tomatoes, undrained

2 (15-ounce) cans black beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

Cook Up Some Easy Turkey and Rice Tonight!

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Serves 8, each 1 cup serving contains:  Calories 257, Fat 2.7 g, Protein 12.8 g, Carbohydrate 48.8 g, Fiber 14.2 g, Cholesterol 0.0 mg, Sodium 876 mg.

Zucchini and Beef Chili

2 pounds extra-lean ground beef (or ground turkey)
2 tablespoons oil
2 cups chopped onions
6 cups chopped zucchini (Be creative and make zucchini noodles instead!)
4 cloves garlic, minced
2 cans (28 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 cans (15 ounces) kidney beans, rinsed and drained
4 tablespoons chili powder
1 1/2 tablespoons cumin
2 teaspoons cayenne
2 teaspoons salt
1/4 to 1/2 cup beer or water
1 bunch cilantro, chopped, for garnish
Brown ground beef, drain, and set aside. Add oil to a Dutch oven or large soup pot over medium heat and sauté onions, zucchini, and garlic until tender. Add tomatoes, tomato paste, beans, and spices, then pour in water or beer to bring to desired consistency. Simmer 1 hour. Serve topped with cilantro.


Serves 8, each serving contains: Calories 202, Fat 2 g, Carbohydrates 32 g, Protein 14 g,

Fiber 8 g.

Heart Healthy Slow Cooker Chili

2 lb. lean ground beef

2 med onions, chopped

2 cups chopped bell peppers {red, yellow, orange, green}

3 cloves garlic, minced

1 28 oz. can low sodium crushed tomatoes

1 28 oz. can no sodium diced tomatoes

1 6 oz. can low sodium tomato paste

1 14.5 oz. can low sodium beef broth

1 can black beans, drained and rinsed

2 cans kidney beans, drained and rinsed

2 Tbsp. chili powder

1 Tbsp. Worcestershire sauce

1 Tbsp. dried oregano

1 tsp. freshly ground black pepper

1 tsp. dried basil

1 tsp. hot sauce

2 tsp. sugar

Brown beef and drain off fat. Add onion, peppers and garlic. Cook until veggies are tender.

Transfer to slow cooker. Add remaining ingredients, stir once and cover. Cook on low 6-8 hours.


Chicken Chili with Pesto

2 teaspoons vegetable oil

3/4 cup finely chopped onion

3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces

1 1/2 cups finely chopped carrot

3/4 cup finely chopped red bell pepper

3/4 cup thinly sliced celery

1/4 cup canned chopped green chiles

3/4 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

3 tablespoons Classic Pesto (or make your own)

Heat oil in a Dutch oven over medium-high heat. Add onion and chicken; sauté 5 minutes. Add carrot, bell pepper, and celery; sauté 4 minutes. Add chiles and the next 6 ingredients (chiles though broth); bring to a boil.

Cover, reduce heat, and simmer 25 minutes. Stir in Classic Pesto.

Serves 4, each 1 ¼ cup serving contains; Calories 327, Fat 8.5 g, Protein 30.3 g, Carbohydrate 30.7 g, Fiber 5.9 g, Cholesterol 52 mg, Sodium 769 mg.

Homemade Chili for a Crowd

(This is a high protein, low calorie version, and makes a large amount)

32 oz. extra lean ground beef
1 cup celery, chopped very small
1 cup onion, cut up
1 cup bell pepper, cut up
3 cups Spicy Hot Vegetable juice
28 oz. Whole Tomatoes
26 oz. Four Cheese pasta sauce
15.5 oz. Red Beans, rinsed
15.5 oz. Pinto Beans, rinsed
16 oz. Navy Beans, rinsed
15.5 oz. Great Value Chili Beans
1 package Chili

Brown ground beef breaking into very small pieces, drain and rinse.
Cut celery small and add to crock pot.

Cut onion and pepper into pieces, add to blender with a little water blend and add to crock-pot. Drain diced tomatoes into pot; cut tomatoes in quarters blend until just broken up add to mixture.

Add meat, juice, pasta sauce, beans, and chili mix to kettle. Cook on low for 4 hours.

Serves 18, each one cup serving contains; Calories 155, Fat 8 g, Cholesterol 34 mg, Sodium 229 mg, Carbohydrates 6 g, Protein 11 g.