Chili

One Pot Turkey Chili

March 3, 2021

This is seriously an easy and healthy chili recipe and great for these still chilly days. I like to serve this chili with cilantro, jalapeño, sour cream, grated cheese, and fresh baked cornbread.

Touchdown Chili

February 4, 2018

This recipe is perfect for the slow cooker! This is a very mild chili recipe. If you prefer something with more of a kick, feel free to add hot sauce or other spices to taste.

Tailgate Chili ?

September 21, 2017

It’s that time of year and many like to tailgate, but don’t want all of the calories. This lighter version of classic chili is truly a touchdown.

Quickie Turkey Chili

February 1, 2016

Perfect for Super Bowl Sunday! This chili recipe is easily doubled, so it will provide enough for a party and leftovers during the weak!

Game Day Chili

January 10, 2015

It’s cold outside and the perfect time to make a batch of Game Day Chili whether you’re watching sports or not. During winter months I like having a pot of chili on the stove for easy and satisfying meals.  

Weekend Chili

September 20, 2014

Many Friday afternoons I make dishes to have on hand for the weekend in case I’m too busy to cook and don’t feel like going out to dinner. For this weekend I’ve made an easy Weekend Chili. When it sits overnight in the fridge it has time for the flavors to meld. It’s perfect to pull out for either lunch or dinner. Serve with a green salad and corn bread. 

Healthy Chili

January 19, 2014

Healthy Chili

Healthy Chili

It’s National Soup Month and besides it’s still cold outside. In keeping with getting over the holiday “food hangover” I created this healthy chili recipe.  It’s hearty and delicious. You can use ground beef, steak, chicken, pork or no meat at all. 

INGREDIENTS

1 1/2 Pounds Ground Sirloin

2 Cups Chopped Shallots

1 Cup Chopped Bell Pepper

5 Minced Garlic Cloves

2 (15 or 16 Ounce) Cans Kidney Beans, Pinto Beans, White Beans or

A Combination (rinsed & Drained)

1 Cup Corn Kernels

1 Cup Diced Zucchini

2 (14 1/2 Ounces) Cans Undrained Diced Tomatoes

2 1/2 Cups Tomato Sauce

1 Cup Water

2 Tablespoons Chili Powder

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Shredded Cheddar Cheese For Garnish (Optional)

In a large-size soup pot cook ground beef, shallots, garlic and bell pepper until meat is brown and shallots are tender. Drain off any fat. Stir in beans, corn, zucchini, undrained tomatoes, tomato sauce, water, chili powder, kosher salt, pepper, basil, and oregano. Bring to a boil over a high heat. Reduce heat to medium-low and simmer, covered, for 30 minutes. Stir occasionally. Ladle into bowls and top each serving with grated cheese. Makes 6 main dish servings. 

Chicken Chili Tacos

February 6, 2013

Chicken Chili Tacos

Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.

INGREDIENTS

2 Pounds Ground Chicken

1 Large Chopped Onion

1 Seeded & Minced Jalapeno

3 Teaspoons Ground Cumin

8 Ounces Tomato Sauce

14 Ounces Diced Tomatoes with Green Chiles

5 Cups Cooked Kidney Beans

2 Cups Chicken Broth

1 Teaspoon Ground Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

12 Medium Size Tortillas

1 Cup Low-Fat Sour Cream

2 Cups Shredded Sharp Cheddar Cheese

2 Cups Guacamole

 

In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6

Chorizo & Turkey Chili

November 23, 2012

Chorizo & Turkey Chili

If you have plenty of leftover turkey and are tired of making turkey sandwiches make my Chorizo & Turkey Chili.  My chunky chili is just the thing for cold weather comfort or watching the game. 

INGREDIENTS

4 Chorizo Sausages

2 Cups Diced Cooked Turkey

4 Tablespoons Olive Oil

1 Large Chopped Onion

1/2 Cup Water

1 Cup Water

1 Chopped Red Bell Pepper

4 Large Chopped Garlic Cloves

2 Teaspoons Ground Cumin

2 Tablespoons Chili Powder

15 Ounces Diced Tomatoes

28 Ounces Crushed Tomatoes

15 Ounces Kidney Beans

1 Cup Chopped Cilantro

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Heat olive oil in a large Dutch oven or pot over a medium high heat.  Remove the casings of the sausages and break up the sausage into pieces.  Add the onion and sausage pieces into the pot and cook for 10 minutes.  Stir occasionally.  Add water to deglaze the pan.  Add the red bell pepper, chopped cilantro and garlic.  Cook for 5 minutes.  Add the cumin, chili powder, kosher salt, pepper, tomatoes and beans along with 1 cup of water.  Bring to a boil.  Reduce to a simmer.  Cover and cook for 1 hour over a low heat.  Stir occasionally.  Remove from the heat and serve hot.  Serves 4

Three Bean Chili

February 1, 2012

Three Bean Chili

INGREDIENTS

2 Pounds Ground Sirloin

3 Tablespoons Chili Powder

1 Small Chopped Onion

1 Small Chopped Green Pepper

30 Ounces Tomatoes

15 Ounces Chili Beans

15 Ounces Black Beans

15 Ounces Dark Red Kidney Beans

1 Tablespoon Garlic Salt

Brown the ground sirloin in a large soup pot or Dutch oven. Add the chili powder and mix well. Add the onions and green pepper during the last 2 minutes. Drain off the excess grease. Stir in the beans and tomatoes. Add the garlic salt and stir. Lower the heat to simmer and let cook for 30 minutes. Serves 8

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