Tag Archives: chili

Spicy Weeknight Chili

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Now that comfort food season has kicked in and the temperatures are down in the 30s, I decided to whip up some quick weeknight chili. I’m also trying to clean out my freezer before I head South for a few months.

In this recipe, I used ground turkey, but you can use beef or pork as well. Most of the ingredients are in the typical household pantry. In most recipes where I would normally use red-wine vinegar, lately I’ve switched it out for Ume Plum Vinegar. Tangy and salty, it is made from Japanese ume plums. It is also great as a condiment and in salad dressings; a rich, tart sweetness paired with salt.

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Let’s get cooking!! 🙂

2-3 Tbsp olive oil  (I used cilantro and roasted onion infused olive oil)
1 large red onion, chopped
1 red or orange bell pepper, chopped
5 cloves of garlic, chopped
1 lb ground turkey or beef
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tbsp chili powder
3 Tbsp Ume Plum Vinegar (you can substitute red-wine vinegar)
One 28 oz can of crushed tomatoes
Two 16 oz cans of dark red kidney beans
1/2 cup of good red wine
Ground pepper and salt, to taste

Heat a large saute pan on medium and add the olive oil. Add the onion, bell pepper, and garlic; saute until they start to get soft, around five minutes.

Add the turkey (or beef) to the pan. Brown the meat and then add the cumin, oregano, basil, and chili powder. Stir well to distribute the spices.

Stir in the Ume Plum vinegar and crushed tomatoes, and simmer on lower heat for 15 minutes. Add the red wine and kidney beans; simmer for 15 more minutes on just enough heat to hold a simmer. If the chili appears to be a bit too thick, add 1/2 cup of water.

Take the chili off heat and let stand for at least five minutes. Scoop into bowls and add your favorite chili toppings. I added shredded cheese, sour cream, and my most favorite herb – fresh cilantro. Enjoy!

Suggested chili toppings: Sour cream, shredded cheese, green onions, cilantro, crushed tortilla chips, corn bread crumbles, and avocado.

 

 

Weeknight Taco Chili

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Fall is my favorite season. A noticeable chill in the air, the leaves start to turn, it’s incredibly beautiful. It’s also the beginning of comfort food season! One of my top comfort foods is chili. Typically, this is a weekend effort for me – low, slow cooking for hours, and no beans!

However, I was looking for a weeknight chili that I could whip up with pantry ingredients that most of us have on hand. This came together in 20 minutes and simmered for an additional 30, spreading its wonderful aroma throughout the house. The chili has a bit of a taco flair with the addition of black olives, tomatoes with green chilies, and taco seasoning. I topped mine with tortilla chips, cheese, a dollop of sour cream, scallions and onions. Delicious!!

The seasoning I used for this is The Spice House’s Taco Seasoning. I usually buy most of my spices from Savory Spices, and they have a new Chicharron Salt that I’m going to pick up to try this week. However, The Spice House has some neat spice mixes. In addition to the Taco Seasoning, my other favorites are the Lake Shore Drive Seasoning and their powdered Porcini “Extra AA” Dried Mushrooms.

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Let’s cook! 😊

Ingredients

  • 1 lb grass-fed, ground sirloin
  • 1 small onion, chopped fine
  • 2 cups chicken broth
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can dark red kidney beans, drained and rinsed
  • 15 oz can tomato sauce
  • 10 oz can diced tomatoes and green chilis
  • 8 oz can sliced black olives, drained
  • 2-1/2 Tbsp taco seasoning (or a taco seasoning packet)

Recommended Toppings

  • shredded cheese
  • green onions
  • fresh cilantro
  • tortilla chips
  • or serve over cooked rice

Directions – so simple!

Heat a large soup pot or Dutch oven over medium-high heat. Add the ground sirloin and onion; and sauté until cooked through, breaking the sirloin up as it cooks. Add remaining ingredients (except toppings), turn heat up to high to bring to a boil. Cover the pot and turn the heat down to medium-low. Simmer for 30 minutes, stirring occasionally. Taste, adjust seasonings if desired, and serve with toppings.

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Chicken Enchilada Stew

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Fall, how I love thee! The change of leaves; cool, brisk air; apples, cider, and pumpkins; and promise of Halloween in the air. The season for comfort food has begun. Although it’s not really cool in Charlotte yet, I was craving a stew. I was intrigued by a recipe posted in one of the essential oil Facebook groups I belong to, so I set out to create my own yumminess!

I’ve adjusted it to suit my personal taste, and it came out medium-spicy. If you prefer your stews mild, back off a little on the chili powder and the chilies. If you love it hot, try adding some Serrano chilies to the mix! It came out quite thick, which is exactly the way I like it. I recommend adding the vegetable broth to thin it just a bit, but not too much.

You can view the original recipe, which makes use of essential oils, on Robyn Mitchell’s Naturally Simple Solutions page. Robyn also has lots of great information on doTERRA essential oils, which I am just starting to learn about. Unfortunately, I didn’t have the specific oils on hand to try with this, but I will the next time. If you’re interested in learning more about essential oils with me, please let me know! 🙂

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Chicken Enchilada Stew

2 lbs. organic chicken breasts
1 yellow onion, peeled and chopped
2 jalapenos chilies, seeded and chopped
2 poblano chilies, seeded and chopped
2 Tbsp. coconut oil
1 14 oz. can fire roasted diced tomatoes
1 14 oz. can fire roasted crushed tomatoes
1 14 oz. can tomato sauce
5 cloves of garlic, minced
2 Tbsp. chili powder
1 Tbsp. cumin (or 2 drops Cumin essential oil)
2 tsp. dried oregano (or 1 drop Oregano essential oil)
Freshly ground pepper to taste (or 1 drop Black Pepper essential oil)
Salt to taste (optional)

1 14 oz. can dark red kidney beans
1 15 oz. can garbanzo beans
8 oz. vegetable broth (optional)

Garnish: Avocado, Cilantro, Limes (or 1 drop Lime essential oil)

Mix the vegetables (except the beans), oil, sauce, and spices in a large bowl until just combined. Place the chicken in the slow cooker, and pour the vegetable mixture on top.

Cook the stew in the slow cooker on low for eight hours, or on high for six hours. Add the kidney and garbanzo beans to the stew. If it is too thick for your liking, add the vegetable broth. Set the slow cooker for another hour on low, or 30 minutes on high.

When the slow cooker is finished, remove and shred the chicken in a bowl. Add it back to the stew and stir to combine.

Serve topped with chopped avocado and cilantro, and lime wedges.

Enjoy! 🙂