Get “Chili” this Winter

November 5, 2012

Turkey Bean Chili

2 (15-ounce) cans black beans, rinsed, drained, and divided

2/3 cup water

1 tablespoon dark brown sugar

Cooking spray

1/2 pound ground turkey

1 cup chopped sweet onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

3 sweet hickory-smoked bacon slices, chopped

1 1/2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1/8 teaspoon crushed red pepper

1 1/2 cups mild salsa

3 tablespoons tomato paste

1 (14-ounce) can fat-free, less-sodium beef broth

1/2 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

1 teaspoon fresh lime juice

1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.

3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Chunky Vegetarian Chili

1 tablespoon vegetable oil

2 cups chopped onion

1/2 cup chopped yellow bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, minced

1 tablespoon brown sugar

1 1/2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 (16-ounce) cans stewed tomatoes, undrained

2 (15-ounce) cans black beans, rinsed and drained

1 (15-ounce) can kidney beans, rinsed and drained

1 (15-ounce) can pinto beans, rinsed and drained

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Black Bean Salsa 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

1 (19-ounce) can cannellini beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes, undrained

1 (14-ounce) can fat-free, lower-sodium chicken broth

1/2 cup chopped fresh cilantro

6 lime wedges

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.

Note:

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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