Chili 3 Delicious Ways

Chili 3 Delicious Ways


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Classic Chili

2 tbsp vegetable oil
1 small onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1lb lean ground beef (try chicken or turkey for a lighter chili)
2 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tsp oregano
1 tsp ground coriander
salt and pepper, to taste
2 cans mixed beans, rinsed and drained
1 can diced tomatoes
1 can crushed tomatoes
1 cup beef broth
1 tbsp Worcestershire sauce

In a large saucepan or Dutch oven, heat oil over medium-high heat.
Add onion, celery and bell pepper and sauté until softened, about five minutes.
Add garlic and sauté for another minute.
Add ground beef and break it into pieces. Cook the beef until no pink remains.
Add chili powder, cumin, garlic powder, ground coriander and oregano. Cook for one minute to bring out the flavours in the spices.
Add beans, diced tomatoes, crushed tomatoes, broth and Worcestershire sauce. Stir well and bring to a boil.
Once the chili is boiling, cover and reduce the heat the low.
Simmer the chili for at least a half an hour or up to two hours, stirring every fifteen minutes or so to prevent it from sticking.
Top with sour cream, shredded cheddar and pickled jalapenos
Enjoy!

Vegetarian Black Bean Chili

2 tbsp vegetable oil
1 small onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 carrots, shredded
3 cloves garlic, minced
1-2 chipotle peppers in adobo sauce, minced
2 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tsp oregano
1 tsp ground coriander
salt and pepper, to taste
2 cups cooked quinoa
2 cans black beans
1 can corn
1 can diced tomatoes
1 can crushed tomatoes
1 cup vegetable broth

In a large saucepan or Dutch oven, heat oil over medium-high heat.
Add onion, celery, bell pepper and carrots and sauté until softened, about five minutes.
Add garlic and sauté for another minute.
Add chipotle peppers, chili powder, cumin, garlic powder, ground coriander and oregano.
Cook for one minute to bring out the flavours in the spices.
Add quinoa, beans, diced tomatoes, crushed tomatoes and broth. Stir well and bring to a boil.
Once the chili is boiling, cover and reduce the heat the low.
Simmer the chili for at least a half an hour or up to two hours, stirring every fifteen minutes or so to prevent it from sticking.
Top with sour cream, shredded cheddar and pickled jalapenos

Enjoy!

White Chicken Chili
2 tbsp vegetable oil
1 small onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, minced
3 cloves garlic, minced
1 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tsp oregano
1 tsp ground coriander
salt and pepper, to taste
2 cups cooked chicken, shredded
2 cans white beans (cannellini, navy, great northern), rinsed and drained
1 can corn
3 cups chicken broth
1⁄2 cup cream cheese
In a large saucepan or Dutch oven, heat oil over medium-high heat.
Add onion, celery and bell pepper and sauté until softened, about five minutes.
Add garlic and jalapeno pepper and sauté for another minute.
Add chili powder, cumin, garlic powder, ground coriander and oregano. Cook for one minute to bring out the flavours in the spices.
Add chicken, beans, corn and broth. Stir well and bring to a boil.
Once the chili is boiling, cover and reduce the heat to low.
Simmer the chili for at least a half an hour or up to two hours, stirring every fifteen minutes or so to prevent it from sticking.
In a small bowl, bring cream cheese to room temperature. Ladle one or two cups of both over the cream cheese while whisking. Add the cream cheese mixture back into the chili and stir well. This method is called tempering and will prevent the cream cheese from curdling.
Top with sour cream, shredded cheddar and pickled jalapenos
Enjoy!

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