crinkled oranges

Tuesday, November 5, 2013

Winter Chili Ideas

It's getting cold outside!  Consider making a soup or a chili which you can keep in the freezer for a no-prep lunch or dinner down the road.  Make heartier with less meat by using beans and/or winter squashes for color, flavor, and added fiber and vitamin A.  Put in individual containers and you are set for days.  Try these filling heart healthy Chili recipes from Cooking Light Magazine.

Turkey and Bean Chili


  • 1 cup prechopped red onion
  • 1/3 cup chopped seeded poblano pepper (about 1)
  • 1 teaspoon bottled minced garlic
  • 1 1/4 pounds ground turkey
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper
  • (19-ounce) can cannellini beans, rinsed and drained
  • (14.5-ounce) can diced tomatoes, undrained 
  • (14-ounce) can fat-free, lower-sodium chicken broth 
  • 1/2 cup chopped fresh cilantro
  • lime wedges
  • Preparation 1. Heat a large saucepan over medium heat. Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble. Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in cilantro. Serve with lime wedges.
Tip: To save time, chop off the top of a washed cilantro bunch rather than picking individual leaves. The thin stems toward the top are very tender.

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