Beef and Pinto Bean Chili

I recently subscribed to Cooking Light magazine, and I just got my first issue this month. The cover featured a delicious-looking bowl of hearty chili, and the timing coincided perfectly with the near-zero temps we have had here lately.

We usually make Josh's White Chicken Chili, but I thought the beef would be a nice change since I don't often buy red meat. The recipe called for beef chunks, which is a little different from other recipes that call for ground beef. There was a lot of depth to the flavor of this chili, without it being too spicy. Overall it was quite yummy!

Beef and Pinto Bean Chili
from Cooking Light
makes 6 servings

cooking spray
1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
3/4 teaspoon salt, divided
2 tablespoons canola oil (I used olive oil)
4 cups chopped onion (about 2 medium)
1/4 cup minced jalapeño peppers (about 2 large, use ribs for more heat)
10 garlic cloves, minced (yes, we used that many!)
1 (12-ounce) bottle beer (I omitted)
1 tablespoon paprika
1 tablespoon ground cumin
2 tablespoons tomato paste
3 cups fat-free, less-sodium beef broth (I used ~2 cups and 1 cup water)
1 (28-ounce) can whole peeled tomatoes, drained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup thinly sliced radish (for garnish, I omitted)
1 avocado, peeled, seeded, and chopped (for garnish)
6 tablespoons small cilantro leaves (for garnish, I omitted)
6 tablespoons sour cream
6 lime wedges (I omitted)

DIRECTIONS:
Heat a stock pot (or Dutch oven) over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1/4 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.

Add oil to pan; swirl to coat. Add onion and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beer, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. Add broth, tomatoes, beans, and beef; bring to a boil. Reduce heat, and simmer (uncovered) 1 1/2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1/2 teaspoon salt.

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges.

Josh's White Chicken Chili

A few years ago, one of Josh's co-workers made white chicken chili for a get-together at his house, and Josh fell in love. With the chili that is. He has altered the recipe a bit over the years, and now he makes it by just throwing a bunch of stuff together and not measuring anything. I took some notes, and this is my best estimate at what he does, but he always tastes and tweaks as he goes.

This is our go-to chili recipe, especially on football Saturdays. Its surely a crowd pleaser, and you can just toss it in a crock pot on low instead of on the stove top to keep it warm all day.

White Chicken Chili
serves ~8 (2-cup servings)

1.5 lbs chicken breast, cooked through and chopped into bite-size pieces (Josh will either boil on the stove top or bake it in the oven, you can use tenders or chicken breast halves)
2 c. chopped white onion
2 Tbsp. minced garlic (2-4 cloves)
2 tsp. olive oil
(1) 48 oz. jar white northern beans
(3) 14.5-16 oz. cans of low-sodium chicken broth
(1) 7 oz. can chopped green chilis
1 Tbsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper (more if you like it hot)
1/2 tsp. Tabasco sauce
Red hot sauce, shredded mozzarella cheese, and sour cream for topping

DIRECTIONS:
1. Saute garlic and onion in olive oil until opaque. Stir in green chilis, and continue to saute 30 more seconds.
2. Mix everything into a large stockpot and bring to a boil. Simmer 10-15 minutes. The chicken gets more tender the longer you cook it, you could leave it on low all day if you wanted to (covered).
3. Serve topped with cheese and sour cream, add a little Frank's Red Hot Sauce if you want more heat.REVIEW:
No critiques here. This is our favorite! (Its actually pretty healthy too - if you go light on the toppings.)

Pumpkin Turkey Chili

Have I mentioned that I LOVE pumpkin? As it turns out, pumpkin is not just for sweet treats - it is also delicious in savory dishes. This time, I added it to chili! This might be one of my favorite chili dishes ever... next to Josh's White Chicken Chili, of course (which I can't believe I haven't posted yet). This is is straight from Cara, no changes as it is already wonderful!

Turkey Pumpkin Chili

from Cara's Carvings, serves 4-6

1 cup chopped onion

3 cloves of garlic, minced

2 medium sized bell peppers, diced (I used 1 red and 1 orange)

1 lb ground turkey (I used 93% lean)

1 tbsp chili powder

2 tsp cumin

1 tsp cinnamon (don't skip this, trust me!)

1 tsp Mexican oregano (I used regular oregano)

1 small can diced green chili peppers

15oz can black beans, drained and rinsed

1/2 cup frozen corn kernels

28 oz can crushed tomatoes

14 oz can diced tomatoes

15 oz can pumpkin puree, or 2 cups homemade

DIRECTIONS:

1. Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

2. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.

Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc. Makes 4 very generous servings - perfect if you're not eating this with any cornbread or other sides.

REVIEW:
Absolutely delicious! Josh and I got about 6 servings out of this - and I didn't serve any sides. It was very filling, and the leftovers were great. The pumpkin flavor is quite subtle in the dish and not at all overwhelming - I was a tad worried as I added 2 cups, but it was nice and complimented well by the cinnamon. Cara calculated the following nutritional info, assuming 4 servings: 436 cals / 9.8g fat / 58.4g carbs / 16.8g fiber / 36 g protein. That is great for a rough estimate, but you may want to refigure with the actual brands of ingredients you use.

Broccoli Cheese Soup

With the temps getting chilly here, there was nothing more comforting on a Sunday afternoon spent watching football than broccoli cheese soup. I saw this on Lindsay's blog last week, and since I had the ingredients on hand, it was on the weekend menu!

I'm slightly ashamed to admit, but I had the Velveeta on hand that the recipe suggested. I also added in a little Swiss, but Lindsay just used a bunch of varieties of shredded cheese she had on hand, so I'm sure that would work as well. Also - the entire recipe is posted below, but that is enough to feed an army! I made a third of it - and it was still plenty for dinner for Josh and I, with leftovers for lunch the next day.

Broccoli Cheese Soup

originally from allrecipes.com; serves 8 (or more) as written

3 (~10 oz) packages frozen chopped broccoli

3 (14.5 oz) cans chicken broth (I used homemade veggie stock)

6 tbsp margarine

1 onion, chopped

1/2 c. all-purpose flour

2 c. milk (I used skim and it turned out fine)

1.5 lbs processed cheese food (i.e. Velveeta), cubed (about 12 oz of cheese total, see notes in review below)

1 pinch ground white pepper (who has white pepper? I used regular!)

DIRECTIONS:
1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.

2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. (It might not look appetizing at this point, but keep going!) Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

REVIEW:

This was really good, but I thought it was a little too cheesy, to Velveeta-y actually. Next time, I will either sub half of the Velveeta for shredded cheddar, or not use Velveeta at all (since I rarely keep it on hand and it was kind of a fluke this time) and use a combo of shredded cheeses. I think cheddar and 5-cheese Italian would be good.

Chicken Pot "Pie" Soup

I had a hankering for chicken pot pie, but was not craving all those calories! I searched around a little, and decided to skip the crust all together, and just make a soup. I served with reduced fat crescent rolls, and it was delicious!

Chicken Pot "Pie" Soup

adapted from Recipe Zaar; serves 4

1/2 Tbsp. olive oil
1 c. onion, chopped
1 clove garlic, minced
1 c. reduced-fat chicken broth (I used homemade chicken stock)
1 12 oz bag frozen mixed veggies (I used Valley Fresh Steamers green beans/carrots/peas/corn)
1 (10 oz) can reduced-fat cream of chicken soup (or cream of mushroom)
1 1/2 Tbsp. all-purpose flour
~1 lb. chopped cooked chicken breasts (I poached mine, then cut them into bite sized pieces)
1/4 tsp dried basil (or sub fresh)
1/4 tsp dried thyme
1/4 teaspoon fresh ground black pepper

DIRECTIONS:
1. In a large saucepan (or stock pot) over medium heat, saute onions and garlic in olive oil until tender, about 5 minutes. Add chicken stock and veggies. Bring to a boil. Reduce heat to medium-low and simmer for 12 minutes, partially covered.
2. Combine condensed soup and flour in a small bowl. Add to vegetables, along with chicken, basil, thyme and pepper. Stir well.
3. Continue to simmer soup for ~15 minutes, until it has thickened slightly and flavors have melded. Prepare biscuits if serving.

4. Serve and enjoy!

REVIEW:

This was quite tasty, for a creamy chicken soup. It was actually really thick, like the inside of a chicken pot pie, which is what I was going for. And by skipping out on the heavy cream and pie crust, we definitely saved a few calories (all in all, it wasn't too bad health-wise). You can certainly add whatever veggies float your boat (including fresh or canned), as well as potatoes if you choose (just cut them up small enough, add with the other veggies in Step 1 and simmer until they are fork tender before movign on). Some fresh parsley would be good in here too, if you have any.

Squash and White Bean Soup

I saw this recipe in a Real Simple magazine, and it was perfect for the cooler, overcast day we had today. I really like incorporating seasonal fruits and vegetables into my meals, and butternut squash were already on sale at my grocer. The flavors in this soup we kind of subtle, and Josh found it a little bland, but I really liked it and am looking forward to the leftovers!

Butternut Squash and White Bean Soup
source: Real Simple; serves 4

1 tablespoon olive oil
1 onion, chopped
1 14.5-ounce can diced tomatoes (I roughly chopped about 2 cups fresh tomatoes from my garden)
1 small butternut squash, peeled and cut into 1/2-inch pieces (~4 cups)
1 tablespoon fresh thyme
1 1/2 tsp. kosher salt
1/4 tsp. black pepper
5 c. water
2 15-ounce cans cannellini (great northern) beans, rinsed (I used a 24 oz jar)
1 bunch spinach, thick stems removed (~4 cups)

DIRECTIONS:
1. Heat the oil in a Dutch oven (or stock pot) over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
2. Stir in the squash, thyme, 5 cups water, salt and pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes (mine took about 25 min to be tender enough for me). Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.

REVIEW:
Since Josh thought this was a little too bland, next time I will try subbing at least half the water for vegetable stock to see if that helps. I served with imitation Red Lobster biscuits, though real Simple suggested some parmesan biscuits. I liked the fact that the soup itself was quite healthy and contained lots of veggies!

Taco Soup in the Crockpot

We love Mexican. Its our go-to cuisine. Plus, the meals are usually pretty cheap to put together. There are a bunch of taco soup recipes out there, but the crockpot lady said this one was best for the crockpot, so we went for it. I have a 5 qt (I think) crockpot, so I modified the quantities a bit.Taco Soup
serves a lot

2 cans of kidney beans (I used 1)

2 cans of pinto beans (I used 1)

2 cans of corn (I used 1)
1 large can of diced tomatoes

1 can tomatoes and chiles (I just added a small can of chopped chilis)

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground turkey/chicken/beef, optional (I used ground turkey)

shredded cheese and sour cream for topping (chopped green onion would be good too, but I didn't have any)

DIRECTIONS:

1. Brown meat if you are going to use it. Drain the fat and add meat to crockpot stoneware insert.
2. Sprinkle seasoning packets on top of meat

3. Drain and rinse the beans and add

4. Add the ENTIRE contents of the corn and tomato cans. (Since I only used 1 can of tomatoes I also added about a 1/2 cup water for a little more liquid.)
5. Stir.

6. Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream (and green onion if you have it).

REVIEW:
Yep, another winner. And the crockpot makes it so easy. I know its not gourmet, but this makes us happy. Josh had his with some tortilla chips on top too.

Bacon, Potato and Cabbage Soup

I'm in the Irish spirit today, so to continue with our theme for dinner, I was determined to include some cabbage. I couldn't see us eating traditional cabbage, but I found this recipe online and it got GREAT reviews. I'm not sure I would call this the best soup I've ever had, but it was really good (even if the picture doesn't look it)!"Irish Bacon and Cabbage Soup" aka Bacon, Potato and Cabbage Soup
adapted from allrecipes, serves 4

1/2 lb Irish bacon, diced (what's Irish bacon???? I looked, but Meijer didn't have any. We used regular. Pancetta would work too.)
2 large potatoes, peeled and cubed (I used 4 smallish red-skin; cube pretty small so they don't take too long to cook)
1 15 oz can diced tomatoes with juice
1 c. chicken stock, or as needed (I needed 2 cups liquid, I used 1 c. homemade stock, and 1 c. water since the stock was strong)
salt and black pepper to taste
2 c. thinly sliced dark green Savoy cabbage leaves

DIRECTIONS:
1. Place bacon in medium-large saucepan. Cook over medium-high heat until evenly brown, drain off excess fat.
2. Stir in potatoes, tomatoes, and enough chicken stock/water to cover. Season with salt and pepper (this can handle quite a bit of seasoning, don't be shy!). Bring to a boil, reduce heat and let simmer 20 min or until potatoes are tender.
3. Stir in cabbage and allow soup to simmer a few minutes longer before serving. Enjoy!

REVIEW:
This was VERY good, we both liked it. And the recipe was really simple! The cabbage adds a nice bite tot he soup, without being too crunchy or "chewy." There weren't a lot of leftovers, so make a double-triple batch if you are serving a crowd or planned this as a main course. I served it with corned beef and Irish soda bread.

Southwest Chicken Chili

Fast. Easy. Cheap. Yummy. What more could you ask for?? Seriously, you won't find a chili recipe any faster or easier than this! Cleaning and cutting up the chicken is the hardest part.
I got this recipe from a friend a couple years ago, and pulled it out since its been cold and rainy here. I make this at least once a winter, but I haven't this season yet, and it was time. I served this with some cornbread muffins (the Jiffy mix in the $0.39 box). If you are on a budget, this is a really inexpensive meal, and its pretty healthy too (minus the muffins).

15-min Southwest Chicken Chili
serves 4 (and it took me 20 min. the same way 30 minute meals always take me at least 40.)

1 Tbsp olive oil
3/4 lb. boneless, skinless chicken breasts, cut into bite size pieces
1.5 Tbsp chili powder
1.5 Tbsp cumin
(2) 14.5 oz cans diced tomatoes (I used low sodium, and one was "with green chilis")
15 oz. can black beans, rinsed and drained (you could use red beans)
4.5 oz can diced green chilis
1 cup whole kernel corn, frozen or canned (I just used the whole can)
cayenne pepper and salt to taste (we were out of cayenne, so I added a few dashes of Tabasco)

DIRECTIONS:
1. In large pot, saute chicken pieces in olive oil for 5 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes.
2. Add remaining ingredients and heat through. (This recipe can take quite a bit of spice/heat, be sure to taste it and add more seasoning if needed. Josh and I like things pretty hot.) Enjoy!

See. Told you it was easy.

REVIEW
This was a winner with us. And we have enough left for both of us for lunch tomorrow. I really should make this more often...