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Chili & soups

Ingredients

Steps

Nutritional Information

Pork-tastic Chili

Chop jalapeño and Hungarian wax peppers finely, discarding seeds and membranes. Chop tomatoes and cilantro. Zest lime (1/4 teaspoon), then juice (1 tablespoon). Chop bacon and remove casings from chorizo (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place bacon in pot; cook and stir 4–5 minutes until crispy. Remove bacon and place on paper towel-lined plate; drain pot, reserving 1 tablespoon drippings.

Return pot to heat. Add chorizo, all peppers, and onions; cook 3–4 minutes until browned. Add tomatoes and garlic; cook 5 minutes or until tomatoes begin to break down.

Drain and rinse black beans. Add black beans, chili beans, tomato sauce, water, shredded pork, bacon, chili powder, cumin, paprika, salt, pepper, lime juice, and 2 tablespoons cilantro; mix thoroughly. Bring chili to a boil, then reduce heat to low. Cover and simmer 20 minutes.

Combine sour cream, remaining 1/3 cup cilantro, and lime zest. Serve chili with sour cream mixture, cheese, and tortilla chips.

Nutritional information

One-Pot Chili Mac

Preheat large stockpot on medium-high 2–3 minutes. Coat beef with spray and season with salt, then place in stockpot (wash hands); cook 3–4 minutes, stirring to crumble meat.

Stir in seasoning blend; cook 2 more minutes until meat is 160°F. Stir in broth, salsa, beans, and seasoning mix; bring to a boil.

Stir in pasta; cook 8 minutes, stirring occasionally. Meanwhile, cut cheese into small cubes. Stir in tomato sauce; cook 1 more minute. Serve chili topped with cheese.

Mexican-Style Chili Paradise

Chop onion and cilantro; dice garlic and jalapeño, removing seeds and membranes if desired for less heat. Preheat large stockpot on medium 2–3 minutes. Place ground beef and sausage in pot; cook 4–5 minutes, stirring occasionally, until no pink remains. Drain excess fat from pot.

Add onion, jalapeño, and garlic to pot; cook 2–3 minutes, stirring occasionally, until tender. Add chili powder, masa harina, sugar, onion powder, garlic powder, cumin, salt, meat tenderizer, red pepper, and pepper; cook and stir 1 minute. Drain kidney beans and corn only.

Add beans, corn, tomatoes, and tomato sauce to pot; stir to combine. Bring chili to a boil, then reduce heat to low. Cover and simmer 1 hour. Stir in cilantro; serve with favorite chili toppings.

Other preparation methods

Easy Buffalo Chili

Preheat large saucepan on medium-high 2–3 minutes. Place onions and meat in pan; cook 3–4 minutes, stirring to crumble meat, until no pink remains.

Reduce heat to low; drain and rinse beans. Stir in chili starter, beans, and salsa; simmer 10–12 minutes until thoroughly heated and meat is 160°F. Serve with your choice of toppings, if using.

Spicy Vegetarian Chili Bowls

Preheat oven to 350°F; line baking sheet with foil. Peel butternut squash, then dice squash and eggplant; toss with 2 tablespoons oil and arrange on baking sheet. Bake 30 minutes or until slightly tender.

Heat 3 tablespoons oil in 6-quart Dutch oven on medium. Dice onion, then add to Dutch oven; cook and stir 5–7 minutes until translucent. Dice zucchini, bell pepper, and jalapeño, removing seeds and membrane if desired for less heat; mince garlic. Stir garlic, zucchini, bell peppers, and jalapeños into Dutch oven; cook 5 minutes, stirring occasionally.

Chop oregano and tomatoes. Stir chili powder, cumin, oregano, fennel seeds, and tomatoes into Dutch oven. Reduce heat and simmer 15 minutes, stirring occasionally.

Add eggplant and squash; simmer 15 more minutes, stirring occasionally. Zest lemon (1 teaspoon) and squeeze for juice (2 tablespoons). Drain and rinse beans. Chop cilantro (1/4 cup). Add beans, zest, juice, salt, and pepper to Dutch oven.

Cut off tops of rolls and reserve. Remove bread from inside rolls and discard. Coat top edges of each roll with 1/8 tablespoon oil. Place rolls and tops on baking sheet; bake 5 minutes or until toasted. Fill each roll evenly with chili and top with cilantro; Serve with bread tops on side.