Chili Recipe?

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bstrength85
bstrength85 Posts: 23 Member
in Food and Nutrition
Hi everyone,

I'm looking for some healthy - delicious Chili recipes. I wouldn't be diametrically opposed to a stew recipe either. Thanks a lot !
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Replies

  • RodaRose
    RodaRose Posts: 9,562 Member
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    http://www.food.com/recipe/white-chicken-chili-nightshade-free-469052
    White Chicken Chili
    UNITS US
    2 chicken breasts or 6 chicken tenderloins
    1 teaspoon cumin
    1 teaspoon garlic powder
    2 garlic cloves, minced
    1⁄2 small sweet onion, diced
    2 green onions, chopped
    2 tablespoons butter
    2 (15 ounce) cans cannellini beans, rinsed
    1 (15 ounce) can great northern beans, rinsed
    1 (15 ounce) can black beans, rinsed
    1 (14 ounce) can corn, drained or 1 1⁄2 cups frozen corn
    1 (14 1/2 ounce) can chicken broth
    1 tablespoon cumin
    1 teaspoon wasabi powder
  • PiSquared
    PiSquared Posts: 148 Member
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    I made this white chili for a house full of people over Christmas, and got nothing but rave reviews.
    http://www.myrecipes.com/recipe/white-chili-avocado-cream

    Like the reviews say, it's pretty time consuming but worth the effort. Yummy! I completed the meal with a simple green salad and corn bread.
  • MelaniaTrump
    MelaniaTrump Posts: 2,694 Member
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    Meatless chill. All beans.
  • tkillion810
    tkillion810 Posts: 591 Member
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    I made this BBQ Chicken Chili last week and it was delicious. I cut the recipe in half and omitted the beans. It was fantastic!
    http://www.skinnytaste.com/2014/09/bbq-chicken-chili.html
  • hobbeskastiel
    hobbeskastiel Posts: 221 Member
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    Turkey Chili. I've made it quite a few times.
    http://www.tasteofhome.com/recipes/family-pleasing-turkey-chili
  • beemerphile1
    beemerphile1 Posts: 1,710 Member
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    I make great chili (most of the time) but I never use a recipe. I just combine ingredients until I'm satisfied. It is different every time.
  • ValerieMartini2Olives
    ValerieMartini2Olives Posts: 3,041 Member
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    This is how I do mine:

    2 pounds of protein of your choice - beef chunks, beef roast, chicken, pork roast, etc
    1 onion, diced
    1 bell pepper, diced
    1 can of diced tomatoes, drained
    1 can of Rotel tomatoes, drained
    1 can light kidney beans, drained
    1 can of dark kidney beans, drained
    2 small cans tomato sauce
    1 small can tomato paste
    Spices: pepper, chili powder, cumin, parsley, garlic, onion... add whatever you like in any quantity

    Place every thing in a slow cooker. Low 6-8 hours, high 4-6 hours. If you use a roast, shred it when done. Serve with cheese, sour cream, green onion, etc.
  • truelight_photo_craig
    truelight_photo_craig Posts: 347 Member
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    Some good ones here. I highly recommend Cooking Light as a source for cooking inspiration.

    cookinglight.com/food/top-rated-recipes/best-chili-recipes

    Tonight I'm having their Hungarian Beef Stew from the latest issue. Cooked it yesterday and it smelled amazing!
  • fat2fitshley
    fat2fitshley Posts: 50 Member
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    I use Mrs. Dash chili packet and follow the recipe on the back, but double it. I usually use 1 lb. of hot sausage (not that healthy so you can substitute) and 1 lb of chicken.

    The Mrs. Dash packet makes it so easy that I haven't felt the need to buy all the different spices. Sometimes I'll add an extra can of beans too and some tomato paste. I usually get the crushed tomatoes with Chile peppers for a little extra kick. :)
  • Mischievous_Rascal
    Mischievous_Rascal Posts: 1,791 Member
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    The venison chili I made last night (about 10 servings):

    12 oz, venison steak
    1 tbsp. EVOO (or you could use a few slices of bacon and fry those up, using the fat to brown the meat)
    1 cup diced white onion
    1 large clove garlic
    0.75 cup chopped green pepper
    chili spices to taste - chili powder, cumin, coriander (or use a pre-mixed package of slow cooker chili spice mix)
    3 Tbsp tomato paste
    4 cups beef broth (I used homemade prime rib roast stock)
    2 large cans dark red kidney beans
    1 large can diced tomatoes, with juice
    75 g crushed white corn chips (for thickening, so use as much or as little as you want, or use a corn tortilla or cornmeal)

    All my canned stuff is low sodium, and so is my homemade stock.

    Sear the meat, sauté the veg, cook the spices and tomato paste, then add the broth, beans and tomatoes and simmer for a few hours, checking every once in a while to make sure it doesn't stick. Add the chips at the end and cook it for about 15 minutes more until they dissolve.

    Approx 250 cals, 19g protein, 27g carbs, 6 g fat, 250 mg sodium, 6g fiber, and so very yummy!
  • tincanonastring
    tincanonastring Posts: 3,944 Member
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    There's a really good turkey chili in the Cook This Not That book. I typically screw around a little with the spice (a little extra chili powder mostly...alright, a lot extra), and I've started going with a higher fat turkey for more flavor, but it's really tasty. Try throwing in some frozen corn when you mix in the beans, too.

    http://www.eatthis.com/turkey-chili
  • kristinegift
    kristinegift Posts: 2,406 Member
    edited January 2016
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    I make turkey chili with a pound of ground turkey (browned), half to two-thirds of a jar of mild salsa, a can of dark red kidney beans, a packet of chili seasoning, and then some garlic salt and hot sauce thrown in. I just dump it all in a crockpot and cook it on low until it smells too good to resist :)
  • Sued0nim
    Sued0nim Posts: 17,456 Member
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    I don't like turkey chilli

    I like beef chilli

    Good recipes at Www.skinnytaste.com
  • jacksonpt
    jacksonpt Posts: 10,413 Member
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    2lbs ground beef
    1 red pepper
    1 green pepper
    1 onion
    1 habenero pepper
    6 cloves garlic
    46oz hot and spicy V8
    3 cans kidney and/or chili beans
    12 oz beer (I like a porter, but have used stouts as well)
    1 dark chocolate candy bar

    brown the ground beef.
    Chop the veggies.

    Throw everything into a stock pot and let it simmer. The longer the better. After about 2 hrs it'll be ready to eat, but IMO, it's best after at least 24hrs.

    Can be done in a slow cooker, but not as good (IMO).
  • canadianlbs
    canadianlbs Posts: 5,199 Member
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    i'm rule-of-thumb. for every pound of cubed beef, it's minimum 1 of most other things: onion, garlic clove, celery stalk, large can tomatoes, can of black beans, red bell pepper, yellow bell pepper. 2 cans of kidney beans though. seasoning is just chili powder, bay leaves and maybe some whatever/oregano if it's lying around.

    i typically sweat the onions gently instead of flash-frying them. and chunks of beef aren't my thing so give it a looooooong headstart with just the seasoning, tomatoes and the liquid from the beans, to make sure it cooks out of all recognition. the peppers go in long after everything else, to keep a little colour and shape. you can add some of the beans early too, if you want them to completely dissolve and thicken things up.
  • Clarewho
    Clarewho Posts: 494 Member
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    If you make it the day before then reheat, it gives the spices time to develop and is supposedly more tasty. Although I can't tell the difference tbh :lol:
  • Sued0nim
    Sued0nim Posts: 17,456 Member
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    Chilli has to have cumin in it though
  • ginny92802
    ginny92802 Posts: 66 Member
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    This is my favorite

    http://www.wholefoodsmarket.com/recipe/spicy-vegetarian-chili
  • _Terrapin_
    _Terrapin_ Posts: 4,302 Member
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    JanetYellen wrote: »
    Meatless chill. All beans.
    Fart Nimbus Maximus

  • bstrength85
    bstrength85 Posts: 23 Member
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    RodaRose wrote: »
    http://www.food.com/recipe/white-chicken-chili-nightshade-free-469052
    White Chicken Chili
    UNITS US
    2 chicken breasts or 6 chicken tenderloins
    1 teaspoon cumin
    1 teaspoon garlic powder
    2 garlic cloves, minced
    1⁄2 small sweet onion, diced
    2 green onions, chopped
    2 tablespoons butter
    2 (15 ounce) cans cannellini beans, rinsed
    1 (15 ounce) can great northern beans, rinsed
    1 (15 ounce) can black beans, rinsed
    1 (14 ounce) can corn, drained or 1 1⁄2 cups frozen corn
    1 (14 1/2 ounce) can chicken broth
    1 tablespoon cumin
    1 teaspoon wasabi powder

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