Posts tagged chili
Thanksgiving Turkey Chili
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Thanksgiving, my favorite holiday!! What chef doesn’t love a day that is all about food? And the fact that you have armies of family members to do the dishes :). But after the last dish has been cleaned and you look in your fridge, you see piles of turkey, mountains of cranberry sauce and bags of stuffing! What in the world will you ever do with all of those leftovers? Unless you want to eat Thanksgiving dinner for the next three days, try one of my two favorite ways to clean out the fridge and create delicious dinners! 

Today I’m sharing the most ah-mazing turkey chili, I can’t think of a better way to use up your leftover turkey and your veggies! We always have green beans with our Thanksgiving dinner so I like to add them to my chili with the turkey. Corn or carrots would always be a fabulous leftover veggie to add to the chili.  

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Thanksgiving Turkey Chili

Makes 6 servings

Ingredients: 

  • 1 tablespoon extra-virgin olive oil
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 cup leftover veggies (green beans, corn or carrots)
  • 1 tablespoon garlic, minced 
  • 2 cups cooked turkey, shredded 
  • 2 cups chicken broth 
  • 1 (14 oz) can chili beans
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can tomato sauce 
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • Salt and pepper to taste

Instructions

In a large pot, add olive oil. Add peppers, onion and jalapeño to the pot. Sauté in olive oil until veggies are just tender. Add in remaining ingredients and simmer for thirty minutes. 

 

Fall Veggie Chili
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This is a no fuss super simple chili that is full of veggies and protein. It's sure to warm you up on cold fall nights! It's spicy, comforting and a fabulous way to get picky eaters to chow down on veggies. This chili is made without dairy, grains or beans so it's also going to be easy on  your stomach. This meal is Whole30 compliant and is a fabulous substitute if you are craving a traditional chili.

The key to this chili is to not skimp on the spices. While you are cooking the ground turkey, load up on the spices to instill a really deep chili flavor into the meat! Instead of using sour cream as a topping, I used avocado to replicate a creamy satisfying flavor. 

When I serve this chili, I like to top it off with a drizzle of hot sauce and some fresh cilantro for a spicy kick! 

Enjoy! 

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Fall Veggie Chili

Makes 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, diced
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 medium zucchini, diced 
  • 2 tablespoons garlic, minced 
  • 3 cups chicken broth 
  • 1 (14.5 ounces) can diced tomatoes
  • 1 (15 ounces) can tomato sauce 
  • 1 avocado, sliced 
  • 2 tablespoons fresh cilantro, chopped 
  • Hot sauce of your choice 
  • salt and pepper to taste 

Procedure

In a large pot, add olive oil and ground turkey and cook over medium heat until turkey is no longer pink. Add in spices and stir until ground turkey is well coated. Add in peppers, onion, jalapeño, zucchini and garlic. Sauté until veggies just start to soften. Add remaining ingredients and simmer on low heat for thirty minutes. Serve with fresh avocado, hot sauce and cilantro.

 

Spicy Meatless Chili

 

The thought of tofu and chili didn’t really go together in my mind. So when my hubby requested a chili with tofu, I looked at him and laughed! But after my initial objection, I became curious to see if tofu in a chili could actually work and thus a most delightful vegan chili was born. It’s amazing! Spicy, flavorful and definitely hearty. The tofu takes on a deep chili flavor and doesn’t break down at all in the chili. I was initially worried it would disintegrate to messy goop, but by using extra firm tofu it held together beautifully. Feel free to add more veggies or beans to the chili. This is my base recipe but you could add green peppers, pinto beans, even zucchini! Serve it over whole grain elbow pasta and you have a fabulous meatless chili!  

Let me know what changes or improvements you made to the chili, I love suggestions!! 

 

Spicy Meatless Chili

Makes 6 servings

Ingredients: 

  • 1 (14-ounce) package extra-firm tofu, drained and crumbled
  • 1 tablespoon extra-virgin olive oil
  • 1 large green bell pepper, chopped
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 cup frozen corn
  • 1 tablespoon garlic, minced 
  • 2 cups vegetable broth 
  • 1 (15oz) can no-salt-added kidney beans, rinsed and drained
  • 1 (14oz) can diced tomatoes
  • 1 (14oz) can tomato sauce 
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • salt and pepper to taste 

Procedure

In a large pot, combine pepper, onion, corn and jalapeno. Saute in olive oil until veggies just start to soften. Add remaining ingredients including tofu and simmer on medium heat for thirty minutes. Serve over whole wheat pasta!