White Chicken Chili Soup

This is the *perfect* winter soup – easy to make, healthy, fulfilling and delicious.   It’s a chili-soup – since there are lots of beans like a chili and no noodles – but it is in a thinner broth like soup.  The corn adds a nice sweetness and a reminder that summer is not too far away (well, maybe it is – but we can still think about it!).    I hope this soup warms your insides no matter what the weather is like where you live!   Enjoy!

Ingredients

• 1 lb. chicken, cooked and diced
• 3-4 cups chicken broth
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 2 bell peppers (I used yellow and orange)
• 1 Tbsp. olive oil
• 2 Tbsp. fresh lime juice
• 4 oz. can chopped green chilis
• 2 (15 oz.) cans Great Northern Beans, rinsed and drained
• 9 oz. frozen white corn
• 1 Tbsp. cumin
• salt and pepper, to taste
• toppings: Monterey jack cheese, green onions, sour cream, etc.

Directions

1. Cook chicken, if not already done.  Chop into bite size pieces, set aside.

2. A stockpot, heat olive oil over medium heat until shimmering.

3. Sautee onion and peppers until soft and tender, about 5 minutes. Add in garlic and stir for 30 seconds. 

4. Add in broth, fresh lime juice, corn, green chilis, Great Northern Beans, chopped chicken and cumin.

5. Simmer 45 minutes to one hour, season with salt and pepper, to taste.  When ready to serve, top with cheeses, green onions, etc.

Source: adapted from Kath Eats

Printer-friendly version

Beef and black bean chili

It’s definitely fall – which means time for chili!  There are so many different varieties – you can get pretty crazy with your ingredients and toppings.  My work recently had a chili cook-off and while I didn’t participate as a cook – I did taste them.  And I have to say – I am a purist when it comes to chili – I don’t like it when people mix too many crazy things (can you say pineapple, three different kinds of meats and chocolate?).  Its just too much!!  So what I like about this chili is that its simple – beef and black beans, with lots of chili powder spices and topped with fresh cilantro, red onion and monterey jack cheese.   I served it with Frito scoops – I love Fritos – I don’t buy them too often but they were great to dip in this chili.  Enjoy!

Ingredients

• 3 (15 oz.) cans black beans
• 1 can (14.5 oz.) diced tomatoes
• 1 diced chipotle chili pepper (in adobo sauce) 
• 1 Tbsp. olive oil
• 1 lb. lean ground beef 
• 1 medium red onion, diced
• 2 Tbsp. chili powder
• Pinch ground chipotle chili powder (optional)
• 2 1/2 tsp. ground cumin
• 2 cups beef stock 
• 2 Tbsp. tomato paste
• Juice of 1/2 lime
• 1/4 cup fresh cilantro, chopped
• Kosher salt and fresh ground black pepper, to taste

Directions

1. Drain two cans black beans into colander and rinse well, set aside.  Let beans drain while you use a food processor to puree the third can of undrained beans, diced tomatoes and liquid, and the diced chipotle chili pepper.  Process the beans and tomatoes about 1 minute, until they are fairly smooth.

2. In a Dutch oven, heat olive oil and then add  beef, using a wooden spoon to break it into small pieces.

3. Remove beef to bowl and set aside.  Add a bit more olive oil to the pot and the onions.  Lower heat a little and cook onions until they are softened but not starting to brown.  Add all the chili powders and cumin and sauté about 30 seconds.

4. Add beef stock, browned ground beef, pureed bean mixture, drained beans, and tomato paste and simmer over low heat, uncovered, 1 to 1 1/2 hours.  Stir the chili occasionally to prevent any sticking on the bottom of the pot.  After 45 minutes, check the seasonings and add more chili powder, salt, and/or pepper as needed.

5. Just before serving, stir in the chopped cilantro and lime juice and cook about 5 minutes.  Serve chili hot with toppings of your choice.

Source: Smells like Home

Printer-friendly version

Turkey Pumpkin Chili

This is what I served in those bread bowls I made – Turkey Pumpkin Chili. Can you say YUM?  It was absolutely perfect in the bread bowls – it sort of reminded me as if I was eating a sloppy joe.  You don’t even really taste the pumpkin – but it gives a hearty-ness to the chili.    I am definitely going to add this recipe to my chili rotation – which is the perfect comfort food on a cold, winter night. 

Ingredients

• 1 Tbsp. canola oil
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 2 garlic cloves, minced
• 1 lb. ground turkey
• 1 (28 oz.) can diced tomatoes, drained
• 1 (15 oz.) can pure pumpkin
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 2 Tbsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 1/2 cup chopped fresh cilantro
• 1 cup shredded Monterey jack or cheddar cheese

Directions

1. Heat the oil in a dutch oven over medium heat, and saute the onion, pepper and garlic until tender and fragrant.

2. Add in the turkey, and cook until evenly brown, breaking up into chunks.

3. Stir in tomatoes, pumpkin and beans.

4. Season with chili powder, cumin, cayenne pepper, black pepper, and salt and bring to a simmer.

5. Reduce heat to low, cover and continue to simmer 20 minutes while stirring occasionally. Stir in fresh cilantro.  Serve topped with cheese.

Source: adapted from Allrecipes (from my friend Michelle)

Printer-friendly version

Chicken Chili

I better post this recipe since the warm weather is fast approaching – 75 degrees in Buffalo this weekend!  Yeah – finally!  I cannot wait to finally open the windows and get some fresh air in the house!  So it’s best that you bookmark this one for next fall, because I sense that some grilling recipes are coming soon and chili season is over!  But this chili would be worth the wait – it was the perfect blend of spices and seasonings.  Definitely going to be added to my chili repertoire!

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper
• 4 cups chopped yellow onion (2-3 onions)
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 3 bell peppers
• 2 tsp. chili powder
• 2 tsp. ground cumin
• ¼ tsp. red pepper flakes
• ½ tsp. cayenne pepper
• ½ tsp. dried oregano
• 1 chipotle chili in adobo sauce, finely diced
• 2 tsp. kosher salt
• 2 (28 oz.) cans whole peeled tomatoes in puree, not drained
• 2 (15 oz.) cans beans, drained and rinsed (I used 1 can black and 1 can pinto beans)

Directions
1. Preheat the oven to 375 degrees F.  Line a baking sheet with foil.  Place the chicken breasts on the foil, and season with salt and pepper.  Fold the foil over the chicken breasts to make a “packet”.  Roast 30-40 minutes, or until the chicken is cooked through (about 165 degrees internal temp).  Allow to cool enough to handle, then shred or chop into bite-sized pieces.

2. Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. 

3. Sauté the onions 10-15 minutes, or until tender and translucent. 

4. Add the garlic to the pot and sauté just until fragrant, about 1 minute. 

5. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt.  Cook 5 more minutes. 

6. Using clean kitchen shears, cut the tomatoes in the open can roughly.  Add the tomatoes with the puree to the pot and bring the mixture to a boil.  Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

7. Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

Source: Seen on Annie’s Eats who adapted from Pink Parsley Catering, originally from Barefoot Contessa Parties by Ina Garten

Printer-friendly version

Beef Chili

This is a very similar chili recipe to the turkey chili recipe I make.  I like this version - there are no hidden ingredients or surprise flavors - it is really simple and tastes the way I think chili should taste.  I serve it with my favorite cornbread (recipe coming soon).  This recipe definitely takes awhile to cook - so plan accordingly.  But it also freezes really well - so in some ways it becomes a simple, quick meal too!   

Ingredients

• 2 tablespoons canola or vegetable oil
  
• 2 medium onions, chopped fine (about 2 cups)
• 1 red bell pepper, cut into 1/2-inch cubes
• 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
• 2 pounds 85 percent lean ground beef (I used 90% lean)
  
• 2 (15-ounce) cans red kidney beans, drained and rinsed
• 1 (28-ounce) can diced tomatoes, with juice
• 1 can (28 ounces) tomato puree
• 1/4 cup chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper 
• 1/2 - 1 tsp. table salt
  

Directions
1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. 

2.  Add onions, bell pepper, garlic, and spices; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. 

3.  Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.
4. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.

5. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. 6. Serve with lime wedges and desired condiments - diced tomatoes, cheese, cilantro, avocado, etc.  

Source: Cook's Illustrated

Printer-friendly version

Turkey Chili

This is my favorite turkey chili recipe - its easy to make - but takes a while to simmer.   It's relatively spicy - so you can adjust the cayenne and red pepper to suit your tastes.  

Ingredients

• 2 tbsp. vegetable oil
• 2 medium yellow onions - diced
• 1 red bell pepper - cut into chunks
• 6 garlic cloves - minced through a garlic press
• 1/4 cup chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. crushed red pepper flakes
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper
• 2 lbs. 93% lean ground turkey
• 2 (15.5 oz cans) (light or dark) kidney beans, drained and rinsed
• 1 (28 oz can) diced tomatoes in juice
• 1 (28 oz can) crushed tomatoes
• 2 cups of low-sodium chicken broth
• salt, pepper
• optional:
• lime wedges
• chopped fresh cilantro
  
• shredded cheddar cheese
• diced avocado
  

Directions

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes.

2. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

3. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.  

4. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.

5. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened.

6. Adjust seasoning with additional salt and pepper. Serve with lime wedges and other condiments as desired.

from Cooks Illustrated