Saturday, December 26, 2009

It's Chili Time

It's time for a bowl of wonderful hot chili! Chili is so good and filling-- just perfect for this time of year. I am going to give you two recipes. The chicken chili is incredibly easy, absolutely anyone can make it. It's a favorite of many teens, too. The veggie chili is our family favorite and our go-to meal when we need some really filling food for not too many calories. For this one all you need to do it chop! Both are so packed full of health, nutrition and all sorts of wonderful flavor. And, both are very good for the slow cooker.

Easy Chicken Chili
2 chicken breasts, cubed
24 oz. jar salsa (choose your level of heat)
48 oz. jar Great Northern beans (or mixed beans,) drained and rinsed
1 tsp. cumin, optional

Combine all ingredients. Cook until chicken is done, and chili is thicken, 1 hour on low heat on stove top, or 4 -8 hours on low in crock pot.

Vegetarian Chili

2 tablespoon canola oil

2 tablespoon chili powder

1 1/2 cups yellow onions, chopped

1 tablespoon ground cumin

1 red bell pepper, chopped

1 1/4 teaspoon salt

2 tablespoon fresh garlic, minced

1/4 teaspoon cayenne pepper

2 jalapeno peppers, minced (seeds, opt.*)

2-15oz. cans diced tomatoes

1-2 medium zucchini, cut into 1/2 inch dice

2-15oz. cans black beans, drained

1 pound portobello mushrooms, cubed

1-15oz. can tomato sauce

2 cups frozen corn

1 cup vegetable stock

1/4 cup chopped fresh cilantro (optional)

Cooked brown rice, accompaniment

Chopped green onions, garnish

Light sour cream, garnish

Franks Red Hot sauce

1. In small bowl, combine chili powder, cumin, salt, and cayenne pepper, and set aside.

2. In large Dutch Oven, heat oil over medium-high heat. Add the onions, red pepper, garlic, andjalapeno peppers, and saute until soft.

3. Add the zucchini, mushrooms, and corn, and cook, stirring, until vegetables give off their liquid (about 5 minutes) .

4. Add the spice mixture, stir well to coat all of the vegetables. Cook for 1 minute.

5. Add the tomatoes, beans, tomato sauce, and vegetable stock. Stir well and bring to boil.

6. Simmer on low heat for one hour.

7. Remove from heat, and stir in the cilantro. Adjust seasonings, to taste.

To serve, place 1/2 cup brown rice in bottom of each bowl. Ladle one cup of chili into the bowls over the rice. Top each serving with 1-2 tablespoons of sour cream, and garnish with chopped green onions. Add hot sauce, to taste.

(*For the faint of heart: seed one or both of the jalapeƱos before mincing)

Bon appetite and Good Health!


  1. Thanks for sharing your recipes! They will be wonderful healthy meals at my house this week!

  2. Thanks for sharing recipes. I have always enjoyed your classes, and love being able to go back in your blog and check out your recipes. I find them very useful as I have recently been diagnosed allergic to wheat, dairy and eggs.

  3. So glad you are enjoying the blog, LF! It sounds like I need to put up more recipes that would work with your dietary restrictions!


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