Chickpea Chili

Stick-to-your-ribs classic comfort food using chickpeas instead of kidney beans in this thick and spicy cold weather favourite. 

Ingredients:

1 tbsp vegetable oil 

1 lb. lean ground beef 

1 cup diced onion 

1 cup diced red bell pepper 

1 cup diced mushrooms 

3 tbsps minced garlic 

1-2 tsps finely chopped jalapeño or chili pepper

28 oz (796ml) can diced tomatoes 

3 tbsps tomato paste 

3 tbsps chili powder

1/4 tsp black pepper

1 cup broth (any flavour, beef is best)

19 oz (540ml) can chickpeas, drained and rinsed

In a large skillet heat vegetable oil to medium. Add beef and diced onions and cook until beef is no longer pink.  Then add red bell pepper, garlic, jalapeño and mushrooms. Cook 3-5 minutes then add the remaining ingredients and simmer for 1 hour. Serves 4

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Hearty Italian Sausage Chili

So much flavour with a touch of balanced sweetness from the carrots and a little kick from the hot Italian sausage. 

Ingredients:

1 tbsp olive oil

8 oz hot Italian sausage, casings removed

1 large onion, diced

1 large carrot, diced

2 tbsps minced garlic

1 tsp thinly sliced hot peppers

2 tsps ground cumin

1 tsp dry oregano

1/2 tsp fennel seeds, rub them between your fingers first

2 tbsps tomato paste

3 cups beef broth

19 oz (540ml) can red kidney beans, drained

1 bay leaf

2 cups baby spinach leaves

2 tbsps lemon juice 

Brown the sausage meat in olive oil in a skillet on medium high heat for 6-8 minutes breaking the meat up as it cooks. Add the onion and carrot and cook 5-6 minutes then add the garlic and hot pepper slices for 1 minute. Add the cumin, oregano, fennel seeds and tomato paste then add 1 cup of the broth to de-glaze the pan. Add the rest of the broth, the beans and bay leaf. Bring to a boil then reduce heat and simmer uncovered for 20-30 minutes until the liquid is reduced considerably. Remove the bay leaf then add the spinach and stir 1-2 minutes. Remove from heat and stir in the lemon juice. Serves 2

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Stovetop White Chicken Chili

When you just need a warm bowl of comfort food ...

Ingredients:

1 lb boneless, skinless chicken breast, cut in 1" cubes

1 tbsp olive oil

1 medium onion, diced

2 tsps minced garlic

2 - 19 oz (540 ml) cans white kidney beans (cannellini)

1 - 4 oz (113 ml) can diced green chilies

a pinch or 2 of cayenne

1 tsp ground cumin

1 tsp chili powder

1 tsp smoked paprika

4 cups chicken broth

1 cup frozen kernel corn

2 cups chopped spinach

salt and pepper to taste

1/2 cup plain Greek yogurt

1 tsp lime juice

1 cup shredded cheddar cheese to mix in and top

Heat oil to medium and sauté onion 4-5 minutes adding garlic in the last minute. Next add the chicken and seasonings and cook 5-6 minutes. Then add the beans, chilies, broth and corn and bring to a boil. Reduce heat and simmer 30 minutes. Add the spinach and stir together for 1 minutes. Remove from heat and add the Greek yogurt, lime juice and cheese, reserving some of the cheese and yogurt to garnish.

Serves 4-6

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Sweet Potato Vegetarian Chili

Perfectly spiced and wonderfully satisfying for a cool weather, meat free Monday!

Ingredients:

1 tbsp olive oil

2 cups diced onions

2 cups diced sweet potato 

4 tsps minced garlic

2 tbsps chili powder

1 tsp ground cumin

3 cups vegetable (or chicken) broth

2 cups red kidney beans

2/3 cup black beans

2 cups chickpeas

14 oz canned diced tomatoes

2 tbsps lime juice

salt and pepper to taste

sour cream, shredded cheddar, edamame beans to serve

Heat oil in Dutch oven to medium high. Add onion and sweet potato and cook until onion is soft, about 5 minutes. Add garlic, chili powder and cumin then pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes until sweet potato is tender. Add the beans and tomatoes along with the lime juice, salt and pepper. Simmer to heat through about 5-10 minutes. Spoon into bowls and add your favourite toppings.

Serves 6

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Slow Cooker Coffee Chili

What? Coffee? That's right, coffee's earthiness compliments the spicy chili adding depth of flavour. You won't actually taste coffee, just a good, hearty chili.

Ingredients:

1 tbsp olive oil 

2 onions, diced 

1 green pepper, diced 

3 tbsps minced garlic 

1 lb medium ground beef 

1 - 28 oz can diced tomatoes 

1 tbsp tomato paste 

1 - 19 oz can red kidney beans, drained 

1 - 14 oz can baked beans

1 tbsp instant coffee

2 tsps ground cumin 

2 tsps smoked paprika 

2 tbsps chili powder 

1/2 tsp red pepper flakes 

1 tsp salt 

1/2 tsp black pepper

 

Heat oil in frying pan to medium high. Add onions and green pepper and cook 4-5 minutes to lightly brown, then add the garlic for 1 minute. Make a well in the center and add the beef breaking it up as it cooks until no pink remains. Drain off any excess grease.

Dump the meat mixture into the slow cooker crock pot along with the remaining ingredients. (Easy peasy!) Cover and cook on low for 3-4 hours.

Serve with a dollop of sour cream or a nice piece of cornbread!

Serves 6

 

Try this Honey Cornbread recipe:

https://www.hotandcoldrunningmom.ca/2016/11/honey-cornbread.html 

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Sausage Bean Chili

Swapping out ground beef for sausage in this chili is a game changer! It has just the right amount of kick for me but if you want more Oomph be sure to use hot Italian sausage and up the chili powder. 

Ingredients:

1 lb Italian sausage, cut in 1 - 1 1/2" pieces, (mild or hot)

2 cups diced canned tomatoes

1 - 19 oz can black beans

1 - 19 oz can red kidney beans

1 /2 cup diced yellow bell pepper

3/4 cup  chopped onion

1 tsp smoked paprika

1 tsp ground cumin

2 tsps chili powder

1 tsp dry oregano

1 tbsp vegetable oil

Sour cream to serve

Heat vegetable oil to medium in a large skillet and brown the sausage 5 minutes, then add the onion. Cook until the onion is lightly browned and add the canned tomatoes to deglaze the pan.

Add the beans, bell pepper and seasonings. Simmer for 30 minutes.

Then serve with a cooling dollop of sour cream.

Serves 4

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Pork and Pumpkin Chili

Pumpkin adds a natural sweetness that compliments the different spices and seasonings in this fall favourite. And it gets even better the next day!

Ingredients:

2 tbsps olive oil

1 onion, diced 

6 tsps minced garlic 

1 tsp sugar 

1 tbsp chili powder

1 tbsp cumin

1 tsp cinnamon 

2 tsps oregano 

1 lb ground pork 

3 tbsps tomato paste 

2 bell peppers, diced 

28 oz can diced tomatoes

2 cups beef broth 

19 oz can black beans

2 cups peeled and cubed pumpkin 

Salt and pepper to taste

Heat olive oil on medium high in a Dutch oven. Add the onion and garlic and sauté just until fragrant. Add the sugar, chili powder, cumin, cinnamon and oregano. Then make a space in the center of the pan and add the pork. Brown and break up the meat cooking until no pink remains.

Add the tomato paste, diced tomatoes, bell peppers and broth. I used this can of diced tomatoes in purée but regular diced tomatoes work too. Bring to a boil then reduce heat, cover and simmer 15 minutes.

Add the black beans and pumpkin, salt and pepper. Bring back to a simmer, cover and cook 25 minutes or until pumpkin is tender. Check and adjust seasonings to taste.

Serve it as is or over toasted buns.

Makes 4-6 servings 

Adapted from: chewoutloud.com

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Beef Chili

On a cold and rainy or snowy day you need a bowl of chili to warm you from your nose to your toes!

Ingredients:

2 tbsps vegetable oil

1 lb ground beef

2 cups chopped onion

2 tbsps minced garlic

1/2 red pepper, diced

handful of spinach, chopped

1 cup canned diced tomatoes

3 tbsps tomato paste

3 tbsps chili powder

1 tsp salt

1/4 tsp black pepper

a pinch or 2 of cayenne

2 cups beef broth

2 - 19 oz cans red or white kidney beans (or 1 of each)

shredded habanero or sharp cheddar cheese to top

In a large skillet heat the vegetable oil and brown the beef. Then add the onion, garlic and red pepper and cook until softened. Add the rest of the ingredients, except the cheese, and bring to a boil. Then reduce the heat and simmer for about 1 hour. Taste to see if you want more spice, salt or pepper.

You can even toast some hamburger buns and spoon it over the top instead of having it in bowls. Just pile it high and top with cheese! Serves 4

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Bean and Quinoa Vegetarian Chili

This makes enough chili for 6-8 people.  But if they really like it, maybe only 4-6 people as they'll be coming back for seconds.

1 cup uncooked quinoa
28 oz can diced tomatoes
3 cups vegetable broth
2 cups water
19 oz can black beans, rinse and drain
19 oz can red kidney beans, rinse and drain
19 oz can chick peas, rinse and drain
12 oz can kernel corn, drain
1 small onion, diced
1 red or green pepper, diced
1 chili pepper, finely diced
2 tbsps minced garlic cloves
3 tbsps chili powder (don't skimp here)
1 tsp cumin
1 cinnamon stick
1 tsp onion powder
1 tsp black pepper
1/2 tsp salt
1/2 cup chopped eggplant, optional
(I had this bit of eggplant leftover from the Eggplant Cream Cheese Rollatini from last week.  Here's the link http://hotandcoldrunningmom.blogspot.ca/2015/03/eggplant-cream-cheese-rollatini.html )

Mix everything together in a deep pot.

Bring to a boil, then reduce heat to medium/ medium low, cover and simmer for 1 hour.

Love a dollop or two of sour cream on top.

Slow Cooker Chili (Vegetarian, Turkey, Beef or au Gratin)

I swear.....this is the last recipe using leftover turkey from last week's Christmas dinner!

Of course you can make this a vegetarian chili too.  Just leave out the meat and use vegetable broth.

1  lb (2 cups) cooked leftover turkey, chopped
        (or 1 lb ground beef)
4-5 cloves garlic, minced
3 stalks celery, chopped
2 large onions, chopped
olive oil
2 cups broth (vegetable, chicken or beef)
28 oz can diced tomatoes 
1  1/2 - 2 tbsps tomato paste
3 tbsps chili powder
couple pinches cayenne pepper
3/4 - 1 cup cooked quinoa (optional)
1 tsp salt
1/4 - 1/2 tsp pepper
19 oz can red kidney beans
19 oz can white kidney beans
fresh parsley to garnish

Crush and mince the garlic and set aside.  Chop the celery and onion. In a frying pan heat a couple of tbsps olive oil and add the onion, celery and garlic. At this point if using ground beef, brown it in the pan now.  Add the optional quinoa here.

Cook until the veggies are translucent. (Or if using beef, until there is no more pink and cooked through).

Transfer to slow cooker and add broth, diced tomatoes, tomato paste, chili powder, cayenne, salt and pepper.  Drain and rinse the kidney beans and stir them in as well.

This is a mild chili.  If you want more heat add some chili flakes and more cayenne. 
The cooked turkey goes in now.

Cover and cook 3-4 hours on low.

Serve plain or on toast, topped with sour cream or sprinkled with fresh chopped parsley.  It's your call.

And here it is au gratin.

Add a dutch, sometimes called holland, rusk  to the bottom of an onion soup bowl. (For some reason rusks have become hard to find around here!) Ladle in the warm chili and top with shredded cheese.

I used mozzarella, but a sharp cheddar would be great.

Broil for 2 minutes and serve.