Sweet and Spicy Chorizo Chili

26 01 2015

Tonight’s dinner paired zesty chorizo with sweeter veggies like carrots and corn, along with ginger beer, creating a unique chili recipe that offers a sweet beginning with a spicy finish. I’m betting this will be equally delicious, if not better tomorrow after it’s had time to sit!

Sweet and Spicy Chorizo Chili

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 1 cup dried red kidney beans
  • 1 dried bay leaf
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 2-3 garlic cloves, minced
  • Kosher salt
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 lb bulk chorizo
  • 1 bottle (12 oz) ginger beer (I used a low-calorie option)
  • 1 pint chopped tomatoes
  • 1 cup reduced-fat, low-sodium chicken stock
  • 2 cups fresh or frozen corn
  • Lime wedges
  • Sour cream
  • Shredded Mexican cheese blend

Rinse the beans well, then add to a large bowl with 3 cups of water. Let the beans soak for 6-8 hours, or overnight. Drain the beans, rinse and add to a medium saucepan with 3 cups of water and a bay leaf. Bring to a boil over medium heat, then reduce to low, cover and cook for 45 minutes to an hour. Stir occasionally. Strain the beans and discard the bay leaf, and set the beans aside until later.

Heat the oil in a large pot over medium heat. Add onions and carrots and cook for 3-4 minutes until they begin to soften. Season lightly with salt. Then add the garlic, chili powder and cumin and cook for another minute, stirring to toast the spices. Deglaze the pan with a little of the ginger beer, one good turn of the pan, and cook for a minute or two. Reserve the rest of the beer for later. Next, add the chorizo and brown, breaking up with a wooden spoon into small pieces. Once the chorizo is cooked through, add the tomatoes, cooked beans, the rest of the beer and the chicken stock. Bring to a boil, reduce to low and cover. Cook chili for 1 to 1 and a half hours, stirring occasionally. During the last 20 minutes, add the corn and remove the lid. Let the chili stand for 5 minutes or so off the heat before serving.

Garnish with lime wedges, sour cream and cheese. If you like it spicier, just serve with some hot sauce as well.

Advertisements




Pumpkin-Chipotle and White Bean Turkey Chili

27 11 2013

What’s a better way to kick off Thanksgiving week than with a pumpkin-inspired dinner! This is a tasty and healthy fall pumpkin chili. I like the little twist it offers by adding pumpkin pie spice, which works well with the smoky chipotle heat.

Pumpkin-Chipotle and White Bean Turkey Chili

Pumpkin-Chipotle and White Bean Turkey Chili

The following serves 4 (compliments of Closet Cooking):

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1 pound ground turkey
  • 1 (15 oz) can white beans, rinsed and drained
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can pumpkin puree, about 2 cups
  • 2 cups low-sodium chicken broth
  • 1 tsp oregano
  • 1 tsp pumpkin pie spice
  • 2 chipotles in adobo with sauce, pureed
  • Salt and pepper to taste
  • Reduced fat shredded cheddar cheese for garnish

Heat oil in a dutch oven or large pot over medium heat. Add the onion and cook for 5-8 minutes until the onion is tender. Add the garlic and cumin and cook until fragrant, about a minute. Add the turkey and cook until browned, about 15 minutes.

Next, add the beans, tomatoes, pumpkin puree, broth, oregano, pumpkin pie spice, salt and pepper to taste, and pureed chipotle in adobo (to make it easy, puree the chipotles with a little chicken broth). Bring to a boil, reduce heat and simmer for 25 minutes.

Taste and adjust salt as needed. Garnish with shredded cheese and/or other toppings as desired (like sour cream, cilantro, green onions, etc).





Vegetarian Chili With Avocado Salsa

15 10 2012

I’m a sucker for a good bowl of chili, especially on a cold fall night. Tonight fit the bill for me to try this vegetarian spin on a hearty classic. This chili is just as delicious and filling, but I didn’t miss the meat….give it a try and see for yourself!

Vegetarian Chili With Avocado Salsa

The following makes 4 servings (compliments of the South Beach Cookbook):

Vegetarian Chili:

  • 2 tsp extra-virgin olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3/4 can (14-19 oz) black beans, rinsed and drained
  • 3/4 can (14 and 1/2 oz) diced tomatoes
  • 3/4 can (14 oz) vegetable broth
  • 1 can (4 oz) green chile peppers, chopped
  • 2 tsp chili powder
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 cup fat-free sour cream
  • 1 lime, quartered
  • 2 Tbsp chopped fresh cilantro

Avocado Salsa:

  • 1 medium avocado, peeled, pitted and finely chopped
  • 1 small tomato, finely chopped
  • 1/4 red onion, finely chopped
  • 1 clove garlic, minced
  • 1 Tbsp chopped fresh cilantro
  • Juice of 1 large lime
  • 1/4 tsp ground cumin
  • 1/4 tsp black pepper

To make the avocado salsa:

In a large bowl, combine the avocado, tomato, onion, garlic, cilantro, lime juice, cumin and pepper. Lightly toss and let stand for 30 minutes.

To make the vegetarian chili:

While the salsa stands, make the chili. Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, for 3 minutes. Add the beans, tomatoes (with juice), broth, chile peppers, chili powder, garlic, cumin and oregano and simmer for 20 minutes.

Serve with the avocado salsa, sour cream and lime wedges. Sprinkle with cilantro.





White Turkey Chili

9 09 2012

It’s game day, and a cool breeze is flowing nicely through the house. That’s right kids, it’s football time again, and what better way to kick off the season than with a big bowl of tasty chili! I found this recipe from Ellie Krieger on foodnetwork.com, but made classic This Girl tweaks to make it my own. It’s got a good amount of spice, but not enough to burn your taste buds 🙂

White Turkey Chili

The following serves 3- 4:

  • Tbsp or so olive oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 3 medium hot  peppers, seeded, ribs removed and finely diced (could use poblano, I used hot Italian fryers and left some seeds in)
  • 1 (4 oz) can of diced green chiles
  • Clove or two of garlic, minced
  • 1 heaping tsp ground cumin
  • 1/2 heaping tsp ground coriander
  • 1/4 to 1/2 tsp cayenne pepper, adjust heat to your liking
  • Good sprinkle of paprika
  • Good sprinkle of hot chili powder
  • 1 lb ground turkey
  • 1 (15.5 oz can) beans – could be white or black, strained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • Salt to taste
  • Drizzle of heavy cream
  • Lime zest and juice
  • Grated cheddar cheese

Heat the oil in large pot over moderate heat. Add the onion, celery, peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the green chiles, garlic, cumin, coriander, cayenne, paprika and chili powder and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 3 minutes. Salt to taste. Next add the beans, broth and oregano. Cook, partially covered, stirring occasionally, for 35 minutes. Taste and adjust salt and seasonings to taste, such as cayenne and chili powder.

Off heat, stir in a good drizzle of heavy cream and a handful of cheese – stir until mixed well and cheese has melted.

Ladle into individual bowls and top each serving with some more grated cheese and a lime wedge (squeeze juice and mix in).

On a side note, I mention this serves 3-4 because if you’re like me and like a large bowl of chili, this recipe will only serve 3 with no extras 😉





Chicken-Corn Chili

27 09 2011

I can be like a kid in a candy store when my new foodie mags arrive to the house! I can’t wait to curl up on the couch with a cup of coffee, flipping through the pages to soak up all the creative ideas! Well the latest Fall 2011 issue of Food Network Magazine recently came and it did not disappoint! This chicken chili recipe was one of the first I noticed and one of the first I just had to try. It’s easy enough to make during the week, but it’s delicious enough to serve for game day on the weekend. Kids, you’ve got to give this one a try!

Chicken-Corn Chili

The following serves 4:

  • 1 Tbsp extra-virgin olive oil
  • 1 small onion, chopped (I used red onion)
  • 2 cloves garlic, minced
  • 1 large jalapeno pepper (1/2 chopped and 1/2 sliced – the recipe said to remove the seeds, but I left a few in….next time I’ll leave even more in because we enjoy some heat in our chili and I didn’t think there was enough!)
  • 1 can (4 oz) chopped green chiles, drained
  • 1 tsp ground cumin
  • 2 cups low-sodium chicken broth
  • 2 cups shredded rotisserie chicken (I used the white and dark meat)
  • 2 cans (15-oz each) large white beans or pinto beans (1 undrained; 1 drained and rinsed)
  • 1 cup frozen corn, thawed
  • 1/2 cup fresh cilantro, chopped
  • 1 cup shredded monterey jack or white cheddar cheese
  • Sour cream for serving

Heat oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft – about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally until thickened, about 15 minutes.

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream.

This Girl’s Tip: Make sure you taste the chili before you plate it up – I thought it needed some salt 😉