Good Dinner Mrs Mellen

Tag: Chili

• Spicy Lentil Chili

  Posted at 5:11 pm by Good Dinner Mrs Mellen

  Sep 16th

  

   Spicy Lentil Chili

  I love anything that is healthy and tastes good.  My Vegan Lentil Chili is a perfect example of a good for your tasty meal! I eat this filling yet light chili after a hot power yoga or on a cold snowy day.  Combining lentils with chickpeas adds protein and fiber to the vegetable mix. I make a batch freezing individual serving for later eating!

  2 boxes(32 oz) organic vegetable broth, I like Full Circle organic

  1 medium onion, chopped

  l large red bell pepper, chopped

  1 jalapeno, chopped

  1 cup sliced baby carrots

  5 cloves garlic, finely chopped

  4 teaspoons salt-free chili powder

  1 (16 oz) package brown or red lentils, Goya

  2 cans(15 oz) cans no salt added diced tomatoes, I like Del Monte petite cut

  2 cans (15.5 oz) Chick Peas, I like Goya Premium

  1/4 cup chopped cilantro

  Bring one cup broth to simmer in a large pot over medium-high heat.  Add onion, pepper, carrots and garlic cooking about 8 minutes.  Stir in chili powder cooking 1 minute, stirring constantly.  Add rest of broth and remaining ingredients except cilantro.  Bring to a boil, reduce heat to medium-low and simmer covered for 30 minutes until lentils are almost tender. Uncover and cook 10 minutes longer.  Stir in cilantro and serve.

  Enjoy!

  gooddinnermrsmellen.com

  buzzchomp.com

  

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  Posted in Chili, Good Dinner Mrs Mellen, Healthy, light dinner, lunch, Main Dish, Main Meal, vegan, Vegetarian, Weeknight dinner | Tagged Chili, easy, Full Circle broth, Goya, Healthy, lentil, light dinner
• 

  Chipotle Turkey Chili

  Posted at 9:00 am by Good Dinner Mrs Mellen

  Nov 30th

  

  After Thanksgiving, I use the leftover turkey to make a big batch of this hot Chili freezing in individual containers to enjoy during the busy holiday season. After a long day of baking and preparing for Christmas I can sit back, relax, serving this delicious Chili for dinner. If you don’t want it really hot substitute 1 chopped jalapeno pepper for the chipotle pepper in adobo sauce, just as good but without the kick!

  Chipotle Turkey Chili

      2 tablespoons olive oil

  4 cloves garlic, minced

  1 onion, diced

  1/4 cup whiskey

  One 14-ounce can black beans, drained and rinsed

  One 14-ounce can kidney beans, drained and rinsed

  Two 14-ounce can diced tomatoes

  Two cups chicken broth

  1 red pepper, diced

  1 tablespoon chili powder

  1 tablespoon ground cumin

  1 teaspoon salt

  1 canned chipotle pepper in adobo sauce, minced (use less if desired)

  3 cups cut-up cooked turkey

  1/4 cup masa harina

  5 limes, 1 juiced, 4 cut into wedges

  sharp Cheddar, grated

  sour cream

  1/2 bunch fresh cilantro

  Directions

  Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften.  Add 1 1/2 cup chicken broth, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, tomatoes, chili powder, cumin, salt, and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour. Add cooked turkey.

  Combine the masa harina with the rest of the chicken broth and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.

  Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

  Enjoy!

  gooddinnermrsmellen

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  Posted in Chili, Easy recipes, family meals, Food, Main Dish, Main Meal, Mexican | Tagged Chili, Easy recipe, spicy, turkey
• 

  Slow Cooker Spirited White Chicken Chili

  Posted at 9:00 am by Good Dinner Mrs Mellen

  Nov 29th

  

  I made this in a slow cooker which mellows the flavors to perfections. Perfect for a large crowd or to freeze in individual contains for quick meals when you have not time to cook!  For a little kick, I added Tequila!

  Slow Cooker Spirited White Chicken Chili

  Ingredients

  3 (14.5-ounce) cans white beans

  1 medium jalapeno pepper, minced

  2 medium poblano peppers, chopped

  1 large onion, chopped

  4 garlic cloves, minced

  Kosher salt and freshly ground black pepper

  1 tablespoon ground cumin

  1 1/2 teaspoons ground coriander

  1 teaspoon ancho chili powder

  1 rotisserie chicken, skin removed and meat chopped into cubes

  4 cups low-sodium chicken broth

  1/4 cup tequila

  2 limes, juiced, plus lime wedges, for serving

  1/4 cup chopped cilantro leaves

  Sour cream, for topping

  Tortilla chips, coarsely crushed, for topping (optional)

  Directions

  Drain and rinse the canned white beans. In the food processor puree half of the beans until smooth. In a slow cooker bowl place whole and puree beans, peppers, onions, garlic, seasonings, and chicken. Stir to mix together. Combine chicken broth, tequila, and lime juice. Pour over chicken mixture in a slow cooker. Cook on low for 5 hours. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges. But this Chili is so good even without toppings.

  Enjoy!

  www.gooddinnermrsmellen.com

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  Posted in Chicken, Chili, dinner, Easy recipes, family meals, Main Dish, Main Meal | Tagged Chili, Easy recipe, slow cooker, Tequila
• 

  Super Bowl Vegetarian Chili

  Posted at 7:10 am by Good Dinner Mrs Mellen

  Jan 24th

  

  Who says you can’t watch the Super Bowl while eating healthy! Chili is easy to make, can be made in large quantities and most importantly tastes delicious. I’ve made this chili vegetarian cutting out fat and calories but not the taste! Chipotle chiles in adobo give the chili just enough kick!

  Vegetarian Chili

  2 tablespoons olive oil

  2 cups diced onions

  4 cloves minced garlic

  1 teaspoon unsweetened cocoa

  2 teaspoons ground cumin

  2 teaspoon chili powder

  1/2 teaspoon ground coriander

  1 teaspoon salt

  1/2 teaspoon black pepper

  1/2 cup canned mild green chilies

  1 to 2 chipotle chilies in adobo, sauce, minced, Add two if you like your chili with a stronger kick!

  1 (14.5)  can diced tomatoes in juice

  2 11.5 can V-8 vegetable juice

  1 cup dark beer or hard cider

  14.5 ounce can kidney beans, drained and rinsed

  14.5 ounce can pinto beans, drained and rinsed

  14.5 ounce can black beans, drained and rinsed

  juice of 1/2 lime

  1 package veggie crumbles, I used Morning Start

  Tabasco sauce or chili garlic paste to taste

  Shredded cheese

  Sour cream

  Avocado, chopped

  In a large pot or Dutch oven set over medium heat, heat the olive oil until hot. Add the onion, garlic, cocoa, and spices and cook, stirring occasionally, for 3 to 5 minutes, until the onions are clear and the spices fragrant.

  Add the peppers and cook for 2 minutes, then add the tomatoes, V-8, beer or cider, beans, and veggie crumbles. Simmer for 30 minutes, until the flavors are blended.

  Add the lime juice and Tabasco or chili garlic paste to taste. Serve warm, or chill and rewarm the next day for even better flavor. 

  Serve with shredded cheese, sour cream, and chopped avocado.
  

  Makes eight 12-ounce servings.

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  Posted in Chili, Easy recipes, Food, Super Bowl Recipes | Tagged beans, Chili, Morning Star, Super Bowl Chili, vegetarian
• 

  Hot Spicy Vegetarian Black Bean Chili

  Posted at 4:37 am by Good Dinner Mrs Mellen

  Nov 10th

  

  If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!

  3 (15.5-oz.) cans black beans, I used Goya beans
  1 large sweet onion, chopped
  3 garlic cloves, minced
  2 tablespoons vegetable oil
  4 teaspoons chili powder
  1 teaspoon ground cumin
  1/2 teaspoon pepper
  1/4 teaspoon salt
  2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
  1 can (7.75 oz) can of sliced green jalapenos, I used Chi Chi Fiesta Green wheels
  1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
  1  vegetable bouillon cube
  2 teaspoon hot sauce or more if you want it even hotter, I used Franks Hot Sauce
  Toppings: sour cream, shredded Cheddar cheese, guacamole

  Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally 30 minutes. Serve chili with desired toppings.

  Enjoy!

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  Posted in Easy recipes, family meals, Food, Good Dinner Mrs Mellen | Tagged black beans, BuzzChomp, Chi Chi Fiesta, Chili, Del Monte, Franks Hot sauce, Goya, spicy, vegetarian