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Satisfyingly delicious – these heartwarming Chilis are winners in the kitchen, no matter which team triumphs on the football field.


vegetarian chili

1 tablespoon vegetable oil

4 cloves garlic, minced

1 onion, chopped

1 cup chopped carrots

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tablespoons chili powder

1 1/2 cups chopped fresh mushrooms

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans

1 (15-ounce) can pinto beans

1 (15-ounce) can whole kernel corn

1 cup vegetable broth

1 tablespoon cumin

1 1/2 tablespoons dried oregano

1 1/2 tablespoons basil

1/2 tablespoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking for 5 minutes or until peppers are tender.

Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, corn and vegetable broth. Season with cumin, oregano, basil and garlic powder. Bring to a boil. Reduce heat to medium, cover and cook 20 minutes, stirring occasionally.


Recipe adapted from The Dining Guide, September 2016



creamy white chili

1 tablespoon olive oil

1 pound chicken, cut into cubes

1 onion, chopped

6 cloves garlic, minced

1 (15-ounce) can Great Northern Beans, rinsed and drained

1 1/2 cups chicken broth

2 (4-ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup cream

Heat olive oil in a large saucepan over medium heat, cook and stir chicken, onion and garlic into the hot oil until chicken is no longer pink in the center, 10 to 15 minutes.

Mix beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into chicken mixture, bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat, stir in sour cream and cream until incorporated.


Recipe adapted from Allrecipes, January 2017



stovetop chili

1 teaspoon olive oil

3 garlic cloves, minced

1 onion, finely diced

1 green bell pepper, diced

1 pound ground beef

2 teaspoons ground cumin

1 cup corn kernels

1 zucchini, diced

1 can (28-ounces) crushed tomatoes

grated cheddar cheese

In a large skillet, heat oil over medium. Add garlic, onion and green bell pepper and cook until onion is translucent, about 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, about 2 minutes. Add tomatoes, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide mixture among bowls, top with cheese.