One-pot chilis are a game-day staple
Having guests on game day? Try one of these healthy twists on chili to keep your company full.
Chili With Chipotle and Chocolate
Cooking spray
2 cups diced onion (about 1 large)
1 cup chopped red bell pepper
1 teaspoon minced garlic
1-1/4 pounds ground turkey breast
3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
2 chipotle chiles, canned in adobo sauce, minced
2 ounces unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions (optional)
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend. Bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1-1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions. Serves 8.
Quick Chili With Sweet Potato and Pork
1 tablespoon olive oil
1 pound ground pork
2 chipotles en adobo, chopped
1 (15-ounce) can fire-roasted whole peeled tomatoes
1 medium onion, chopped (about 3/4 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
1 teaspoon ground cumin
1 tablespoon chili powder
12 ounces beer
2 cups homemade or store-bought low sodium chicken broth
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 (15-ounce) can pinto beans, drained
1 (15-ounce) can chickpeas, drained
Kosher salt
4 scallions, ends trimmed, green parts thinly sliced
Sour cream for serving
Heat the olive oil in a large Dutch oven over medium-high heat. Add pork and break into small pieces. Cook, stirring often, until well browned, about 5 minutes. When done, remove the pork with a slotted spoon and set aside. Remove all but 2 tablespoons of the excess fat. Combine chipotles and tomatoes in a blender and blend until smooth. Set aside.
Add onion to Dutch oven and sauté until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Add cumin and chili powder and cook until a thin film begins to form on the bottom of the pan, about 30 seconds. Add chipotle/tomato mixture. Bring to a boil, and then reduce heat to maintain a simmer. Cook until the liquid has thickened, about 5 minutes.
Add beer and stock and bring to a simmer. Return the pork and add the sweet potatoes and drained beans to the pot, stirring to combine. Cook until sweet potatoes are tender, 15 to 20 minutes. Season to taste with salt. Serve with a sprinkling of scallions and a drizzle of sour cream. Serves 6.
White Chili With Roast Turkey
2 tablespoons vegetable oil
1 large onion, minced (about 1-1/2 cups)
2 jalapeño peppers, minced (about 1/4 cup)
2 poblano peppers, finely diced (about 1 cup)
3 roasted Hatch peppers, or 3 cans whole green chilies, finely chopped by hand
4 medium cloves garlic, minced (about 4 teaspoons)
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cups low-sodium chicken broth
2 (15 ounce) cans small white or cannelini beans with their liquid
1/2 cup minced fresh cilantro leaves
2 pounds turkey meat, torn into rough bite-sized pieces
2 tablespoons fresh juice from about 2 limes
Kosher salt and freshly ground black pepper
Lime wedges and grated pepperjack cheese for serving
Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onions, jalapeño and poblano peppers and cook, stirring frequently, until pale golden brown, about 12 minutes. Add chopped Hatch or canned chilies, garlic, cumin and coriander and cook, stirring frequently, until fragrant, about 2 minutes. Add stock, beans and their liquid, half of cilantro and turkey. Stir to combine. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until thickened and flavors have melded, about 30 minutes. Stir in lime juice and remaining cilantro and season to taste with salt and pepper. Serve with grated cheese and lime wedges. Serves 6.
Red Hot Chili
1 pound bacon, cut up in small chunks
4 pounds ground beef
4 (1 pound) cans kidney beans
1 (28 ounce) can crushed tomatoes
12 ounces tomato paste
2 onions, finely chopped
2 ounces chili powder
2 ounces cayenne pepper (dry powder)
2 (15 ounce) cans beef broth
2 fresh tomatoes
1 jalapeño pepper, seeded and chopped
3 garlic cloves
1 tablespoon ground cumin
1 tablespoon oregano
1-1/2 tablespoons paprika
Brown bacon and add to crockpot. Brown ground beef in bacon drippings. Add beef, beans, crushed tomatoes, tomato paste, onions, chili powder, cayenne pepper and beef broth in the crockpot. Puree jalapeño, garlic and tomatoes in food processor, then add to crockpot. Stir all ingredients, then cook 10 to 12 hours on low, or 5 to 6 hours on high. Serves 8.
Vegan Black Bean and Squash Chili
2 tablespoons olive oil
1 small butternut squash, peeled and cubed (about 2 cups)
Kosher salt and freshly ground pepper
1 large yellow onion, roughly chopped
1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each)
1 tablespoon ground cumin
1 teaspoon dried oregano
2 medium cloves garlic, minced or grated
3-1/2 ounces (1/2 small can) chipotle chilies in adobo
2 cups low-sodium vegetable broth
2 (15 ounce) cans black beans, drained and rinsed
4 scallions, white and light green parts only
1 cup shredded vegan cheddar for serving
1 ripe avocado, diced
Heat oil in a 12-inch skillet over medium-high heat. Add butternut squash and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add onion and peppers, stirring and cooking until softened, about 3 minutes. Add cumin, oregano and garlic and cook about 1 minute. Add chipotle peppers, stock and beans and cook until the squash has finished cooking, about 10 minutes. Mash beans gently with a wooden sppon against the side of the pot to thicken, then season with salt and pepper. Ladle into bowls. Serve with scallions, grated cheese and avocado. Serves 4.
