We've all had a taste of winter early this year. Cold and snow mean one thing - SOUP TIME! There is no better way to warm up than with a nice bowl of soup. Battle the chilly with a nice bowl of chili. Let's take a look a few new chili recipes.
SWEET POTATO CHILI
Try this sweet and spicy chili. It has a little something for everyone.
1 tablespoon olive oil
1 onion diced
3 cloves of garlic minced
1 large sweet potato cubed into 1 inch pieces
4 cups black beans or 2 (15 ounce) cans, rinsed and drained
30 ounces diced tomatoes 2 (15 ounce) cans
4 cups vegetable or chicken stock
1 cup quinoa
1 1/2 tablespoon Chili Seasoning Mix
Heat oil over medium heat in large stock pan or dutch oven.
Saute onion and garlic for 3- 5 minutes, or until translucent.
Add remaining ingredients into pan and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until sweet potatoes are tender.
Top with any desired toppings.
This Sweet Potato Chili can be stored in the refrigerator for 4-5 days and can be frozen for up to 3 months. To reheat, add in a splash of water or stock and heat gently over medium heat on the stove or in 1 minute intervals in the microwave.
Feel free to omit the quinoa--it adds bulk and protein, but this chili is delicious without it.
Sweet Potato Black Bean Chili is delicious served plain, but also delicious topped with cheese, diced avocado, minced cilantro, and/or sour cream.
Be sure to use vegetable stock to keep this chili vegan friendly and vegetarian.
In place of the homemade chili seasoning, use 1 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon pepper, a pinch of cayenne, and 1/4 teaspoon cumin.
WHITE CHICKEN CHILI
Use chicken or turkey in this chili version. Both ground or whole meat work in this recipe.
1.5 lbs organic boneless chicken breasts
1 large white or Japanese sweet potato peeled and cut into 3/4 inch chunks about 3 cups*
2 cups homemade bone broth or sugar free broth/stock
4 oz can diced green chiles
1 tbsp finely chopped fresh jalapeños
1 tsp salt
1/4 tsp black pepper
2 tsp cumin
1 tsp oregano
1/2 tsp chili powder
1/8 tsp cayenne pepper more or less depending on your spice preference
1 small yellow onion diced
4 cloves garlic finely chopped
1 tsp dried cilantro or 1 tbsp fresh minced
1 tbsp organic ghee clarified butter
1/2 cup coconut cream**
1 tbsp fresh lime juice
2 tbsp nutritional yeast - optional
Place the chicken in the slow cooker and top with sweet potato cubes, broth, green chilis, jalapeño, onion and garlic, salt and all the spices (you will leave out the last 4 ingredients for now) Cook on high for 3-4 hours or low 6-7 hours. I use a programmable slow cooker which makes timing things very convenient!
After the cook time is complete, remove the chicken to a large dish and set aside. Add the ghee, coconut cream, lime juice, and nutritional yeast to the slow cooker and stir well to combine.
Cover and cook on hi for 20 minutes.
During this time, shred the chicken with two forks, then add it back to the slow cooker after 20 minutes and continue to cook 10 more minutes on high.
Serve with avocado, extra cilantro or chives. Enjoy!
*If you can't find a white sweet potato, a common orange one will be fine, just cut into 1" inch chunks since they're a bit softer.
**Coconut cream is the solid part in a can of refrigerated coconut milk. You can buy full fat coconut milk and use only the thick part, or purchase a can of coconut cream only.
Watch the sales. Many times bison is the same price as grass fed beef.
1 pound ground bison
5 cloves garlic
2 green bell peppers
2 jalapeno peppers (de-seeded and finely chopped)
3 chipotles in adobo sauce (finely chopped)
6 ounces tomato paste (1 small can)
1 teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons salt
½ teaspoon black pepper
1 teaspoon sugar
1 can kidney beans (15 ounce can, rinsed and drained)
1 can pinto or pink beans (15 ounce can, rinsed and drained)
28 ounces crushed tomatoes
3 cups chicken stock
Heat a large soup pot over medium-high heat. Add the ground bison and let it brown, breaking it up with a wooden spatula (you can add a couple tablespoons of oil if there isn’t enough fat in your bison to prevent sticking). When the bison is browned, add the onions and garlic. Sauté until the onions are translucent.
Next, add the bell peppers and jalapeno peppers. Cook for 5 minutes to let the peppers cook. Add the chilis in adobo sauce, tomato paste, cumin, cayenne pepper, paprika, salt, pepper, and sugar. Stir to combine. Add both cans of beans, the crushed tomatoes, and chicken stock.
Bring to a boil, stirring to combine. Turn the heat down to low, and let the chili simmer for an additional two hours. Before serving, add salt to taste, and finish each bowl with a sprinkling of grated cheddar cheese, sliced avocado, and a side of tortilla chips!
BLACK BEAN CHILI
If you like spicy, you'll like this chili.
1 pound dry black beans, rinsed and picked over
1 medium white onion, peeled and diced
6 cloves garlic, peeled and minced
6–8 cups vegetable stock (or water*)
2 cups (16 ounces) salsa verde, homemade or store-bought
1 (15-ounce) can fire-roasted diced tomatoes
1 (12-ounce) jar roasted red peppers, drained and diced
1 tablespoon ground cumin
2 teaspoons chipotle chili powder**
salt and pepper, to taste
toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos
Heat 1 tablespoon oil (extra ingredient for stovetop version) in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until translucent. Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Add in beans (pre-soaked overnight***) 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and cook for 45 minutes, or until the beans are completely tender, stirring occasionally.
If you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock. (If not, leave the soup as-is.) Taste, and season with extra salt and pepper as needed.
Serve immediately, garnished with lots of your favorite toppings. Or transfer to sealed containers and refrigerate for up to 3 days, or freeze for up to 3 months.
*Veggie stock will add a little extra flavor here. But water totally works too.
**I really love using chipotle chili powder. But traditional (American) chili powder will also work too. Or you’re welcome to add in a chopped chipotle chili in adobo sauce.
***If making this soup on the stovetop, you’ll need to soak your beans in water overnight. OR, for a much faster version, you can sub in 4 (15-ounce) cans of rinsed and drained black beans, which will only require about 10 minutes to cook in the soup (instead of 45).
GARBANZO BEAN CHILI
Move away from the traditional and try this chickpea recipe.
1 ½ T olive oil
1 cup diced onion
1 poblano pepper seeded and diced
1-2 jalapeno peppers seeded and diced
2-3 garlic cloves minced
Salt & pepper to taste
1 can tomato paste – 6 oz
1 can fire-roasted tomatoes with green chiles
4 cups chicken stock
3 t ancho chile powder
2 t cumin
1 t onion powder
1 t garlic powder
1 t oregano
½ t coriander
1 T Worcestershire sauce
1-2 dashes hot sauce
4 cups garbanzo beans
In a large skillet, add 1½ tablespoons of olive oil and cook over medium heat. Add the onions, poblano, jalapeño and garlic. Season lightly with salt and pepper and sauté for 6 to 8 minutes.
Mix in the tomato paste and cook for another 3 to 4 minutes, stirring often.
Add in all of the remaining ingredients, minus the garbanzo beans. Stir well to combine. Bring to a boil, taste for salt and reduce to a simmer.
Add in the garbanzo beans and continue cooking at a steady simmer for 35 to 40 minutes. You can adjust the seasonings to your liking as it cooks and thickens.
Garnish with shredded cheese, yogurt, green onions or sliced peppers.
A Colorado favorite. Use this as a soup or gravy for tacos and burritos.