Lynbrook | New Hyde Park | NY

chili

Recipe of the Week: Fall Pumpkin Chili

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield:8-10

Butternut Squash Chili

Ingredients

  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp pumpkin pie spice
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green + 1 orange/yellow bell pepper, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 3 cups chicken or turkey broth
  • 2 (14 oz each) cans black beans, rinsed well and drained
  • 1/2 cup pure pumpkin puree
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese for topping, optional

Instructions

  1. In a large heavy pot or Dutch oven, heat olive oil until hot. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, pumpkin pie spice, oregano, and coriander. Stir to combine, 10 seconds.
  2. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
  3. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring. Bring chili to a simmer; simmer covered for 20 minutes. Add beans and pumpkin puree. Bring chili back to a simmer for 15-20 min or until heated through. Remove from heat. Add additional kosher salt and freshly ground black pepper to taste. Serve warm, with shredded cheddar cheese if desired.

 

Original recipe from Chew Out Loud can be found here!

Recipe of the Week: Chicken and Lentil Chili

Time to break out that slow cooker and make this hearty chili the whole family will enjoy! Loaded with beans, chicken and vegetables, it’s easy to prep in the morning and let it simmer all day while you work from home.

Ingredients

  • 1 medium onion, chopped
  • 2 cups chopped carrots
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 cup dried brown lentils, rinsed
  • 1 cup dried black beans, rinsed
  • 4 cups no-salt-added, chicken broth
  • 1 8-ounce can no-salt-added tomato sauce
  • 3 tablespoons chili powder
  • 1 tablespoon plus 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup (2 oz) shredded cheddar cheese
  • 1 tablespoon fresh cilantro leaves

Directions

  1. Coat slow cooker with cooking spray. Place onion, carrots and garlic in bottom. Top with chicken, lentils and black beans. Stir in broth, tomato sauce, chili powder, cumin and salt.
  2. Cook on low for 8 hours. Stir before serving. Top each serving with 1 tablespoon sour cream and 1 tablespoon cheese. Garnish evenly with cilantro.

Nutrition Information

Serves: 8
Serving Size: 1 1/2 cups

Per serving: Calories: 282
Total Fat: 6g; Cholesterol: 38mg; Sodium: 448mg; Carbohydrate: 39g; Dietary Fiber: 18g; Sugar: 6g; Protein: 28g

 

Original recipe from My Fitness Pal can be found here!

Recipe of the Week: Moosewood’s Best Chili Recipe

This week’s recipe comes from Moosewood restaurant in Ithaca, NY. A hearty vegetarian chili packed with beans and vegetables.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 3 garlic cloves, minced or pressed
  • 1 cup carrots, diced
  • 2 cups red bell peppers, seeded and chopped
  • 1 fresh hot pepper, seeded and minced
  • 1 ½ tablespoons cumin seeds, ground
  • 1 tablespoon coriander seeds, ground
  • 1 teaspoon dried oregano
  • 1 cup fresh or frozen corn kernels
  • 1 28-ounce can fire-roasted diced tomatoes
  • 1 15-ounce can red kidney beans, rinsed and drained
  • 1 15-ounce can black beans, rinsed and drained

Directions:

  1. Warm the oil in a covered soup pot on low heat.
  2. Add the onions, garlic and salt and coo until soft, about 10 minutes. Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often. Stir in the hot peppers, cumin, coriander and oregano and cook for 5 minutes more, stirring occasionally so the spices won’t stick.
  3. Add the corn, tomatoes, kidney beans and black beans. Bring the chili to a boil;
    reduce heat, cove, and simmer, stirring often, for at least 30 minutes.

Recipe of the Week: Crock Pot Chicken Taco Chili

Serving Size: 10

There is nothing better than a Crock Pot meal on a winter weekend and this one is a favorite. It’s easy to make and little prep is required!

Ingredients:

  • 1 onion, chopped
  • 1 16oz can black beans
  • 1 16oz can kidney beans
  • 1 8oz can tomato sauce
  • 1 10oz package corn kernels
  • 2 14.5oz cans diced tomatoes with chilies
  • 1 packet taco seasoning (or make your own taco seasoning recipe)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24oz boneless skinless chicken breasts
  • chili peppers (optional)

Directions:

Combine onion, beans, tomato sauce, corn, tomatoes, taco seasoning, cumin, chili powder and chili peppers in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Nutrition per Serving:

  • Calories: 204
  • Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 10g
  • Protein: 17g

**For those with special dietary needs, a couple options are to remove the corn to reduce the carbohydrates by about 5g per serving or you can reduce the serving size and pair with spinach leaves for a taco salad.