Hearty Veggie Chili

I’m finally on winter break from grad school, which means I have time to catch up on blogging! I always say I’ll find time to blog during the semester and then all the homework and work and life gets in the way. So now is my catch up time! I made this chili when it first started getting cold this fall. It is very filling and the addition of grains give it a richer, heartier taste. You’ll forget there is no meat in it! It’s the perfect recipe for Meatless Monday or just for those who love veggies!

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Hearty Veggie Chili

Adapted from: Cooking Light Magazine

Ingredients:

  • 2 tbsp olive oil
  • 1 green bell pepper, chopped
  • 3 cups mirepoix mix (chopped celery, carrots, and onion)
  • 1 jalapeno pepper, minced
  • 10 oz mushrooms, chopped
  • 4 garlic cloves, minced
  • 1 can tomato paste
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp paprika
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup frozen corn
  • 1 cup beef broth
  • 3/4 cup uncooked freekeh (or another grain, like wheat berries or quinoa)
  • 1 bottle beer
  • 1/4 cup tomato sauce
  • 1/2 cup water
  • 2 tbsp soy sauce
  • 1 can (14.5 oz) kidney beans, rinsed and drained
  • 1 can (14.5 oz) black beans, rinsed and drained

Directions:

1.) Heat a large soup pot or Dutch oven over medium high heat. Add the olive oil. Once hot, add the green pepper, mirepoix mix, jalapeno, mushrooms, and garlic. Saute for about 10 minutes or until the vegetables begin to brown.

2.) Add the tomato paste and spices (through paprika), cook for about 5 minutes, stirring constantly. Add the diced tomatoes, corn, and beef broth and bring to a boil. Reduce heat and simmer for 30 minutes.

2.) Cook freekeh (or other grain) according to package instructions. Add the cooked freekeh, beer, soy sauce, and beans to the chili and cook for 20 minutes. Serve topped with your favorite ingredients.

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Crock Pot Sweet Potato and Quinoa Turkey Chili

Once again, the mighty crock pot has saved the day! I love being able to go to work and come home to a warm, ready-to-eat meal. My friend Katie sent me this recipe and raved about it. I’m so glad I finally got the chance to try it! The sweet potato adds great flavor, while the quinoa thickens it up and adds more protein. It’s the perfect meal for a cold day. Enjoy!

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Crock Pot Sweet Potato and Quinoa Turkey Chili

Adapted from: Iowa Girl Eats

Ingredients:

  • 1.3 lbs ground turkey (I used 93% lean)
  • 1/2 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 cups chicken broth, reduced sodium
  • 12 oz beer
  • 28 oz can crushed tomatoes
  • 1 cup tomato sauce
  • 15 oz can black beans, rinsed and drained
  • 15 oz can kidney beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 cup uncooked quinoa, rinsed
  • 2 medium (about 1.5 lbs) sweet potatoes, peeled and chopped small
  • 1 packet chili seasoning
  • 1 jalapeno, diced
  • Your favorite toppings!

Directions:

1.) Add extra virgin olive oil to a large skillet over medium high heat. Add chopped onion and cook until soft. Add ground turkey and cook until browned, breaking it up into chunks as it cooks. Add garlic and cook for another 30 seconds, then remove from heat and add to a 6 quart crock pot.

2.) Add remaining ingredients to crock pot, stir, and cook on low for about 8 hours or on high for 3-4 hours, or until sweet potatoes are tender. Serve with your favorite toppings!

Chicken Quinoa Chili

Happy New Year’s Eve! I am excited to see what 2015 has to offer. I’ll be turning 25, finishing another 2 semesters of grad school, and hopefully doing more traveling! I also plan to just enjoy life as it happens, save more money, and make more time for friends and family, despite my busy schedule.

This post about 15 things to STOP doing in 2015 also really struck me, since I could agree with all of them! Especially “stop saying yes all the time;” this is something I’m very guilty of. Looking forward to trying to cut down on these things in the new year.

This week has been freezing here in New England, so I wanted to cook something warm and filling for dinner. I found a recipe for chicken quinoa chili on Pinterest and adapted it a bit. It was delicious and perfect for this chilly weather!

Chicken Quinoa Chili

Adapted from: iFoodreal

Ingredients:

  • 1-2 lbs. chicken breast tenderloins (I used 2 lbs and thought it was a lot)
  • 1 cup frozen diced peppers and onions
  • 15 oz can red kidney beans, drained and rinsed
  • 15 oz can black beans, drianed and rinsed
  • 15 oz can tomato sauce
  • 15 oz can diced tomatoes
  • 1 cup frozen corn
  • 1 cup quinoa
  • 1 cup water
  • 1 packet taco seasoning
  • cooking spray/olive oil
  • shredded cheese for garnish (optional)

Directions:

1.) Preheat oven to 375 F. Spray a large baking dish with cooking spray/olive oil and place raw chicken in it. Top with a sprinkle of the taco seasoning and bake about 20-30 minutes, or until chicken is done.

2.) While chicken is baking, spray a large deep skillet with cooking spray and place over medium heat. Add peppers and onions and saute until soft, stirring occasionally.

3.) Add remaining ingredients, except cheese, and stir. Bring to a boil, cover, and reduce heat to low. Cook for 25 minutes, stirring occasionally, until quinoa is ready (it will look like it has popped open).

4.) Remove from heat, add in cut-up chicken, and let sit for 10 minutes. Serve warm with shredded cheese on top!

**I used my Dutch oven and it wasn’t big enough, so I couldn’t add the chicken since I thought it would overflow. I ended up adding the chicken once I had portioned out the chili into 7 containers. But if your skillet is big enough, I would recommend adding the chicken once the chili is done and then let sit.

Nutrition Info With A Sprinkle of Cheese (Per serving, from My Fitness Pal):

Calories 479
Fat 12 g
Fiber 11 g
Carbs 52 g
Sodium 945 mg
Protein 42 g

Delicious and Easy Crock Pot Chili

I made my tried-and-true favorite crock pot chili the other night, since our oven has been broken and we’ve had to be creative. Sometimes I will saute the onions, peppers, and garlic with the meat to brown it, but since I couldn’t this time I just threw it all in the crock pot and set on low for about 8-9 hours. Feel free to switch up the type of meat, add more or less beans, and add any additional veggies. Chili is such a versatile but yummy dish and has always been one of my favorite comfort foods!

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Crock Pot Chili

Ingredients:

  • 1/2 onion, minced
  • 1 green/red pepper, diced
  • 1 garlic clove, minced
  • 1 cup frozen corn
  • 1 packet chili seasoning
  • 1 lb ground turkey/beef
  • 1-3 cans beans, drained
  • 1 (14.5 oz) can stewed/diced tomatoes, undrained
  • 12 oz tomato sauce
  • 12 oz tomato paste
  • 1 can beer (I usually use Bud Light/some other beer I wouldn’t drink 😉 )
  • 4-8 oz water (depending how thick/thin you want it)
  • 4 oz green chilies, diced (optional)
  • Seasonings, to taste (I use red pepper flakes, cumin, garlic powder, Italian seasoning)

Directions:

1.) In crock pot, add beer and chili seasoning and let sit for a few minutes.

2.) Saute onions, peppers, and garlic in olive oil. Add meat and cook until brown. Then, add meat, onions, peppers, and garlic to the crock pot. Or simply throw it all in crock pot raw if you don’t have time to saute!

3.) Add the rest of the ingredients and stir. Cook on low for 3-4 hours (if meat is browned) or about 8 hours if meat is raw.

Nutrition Info (Per serving, without cheese, from Fitbit):

Calories 340
Fat 6.6 g
Fiber 9.2 g
Carbs 43.9 g
Sodium 809.1 mg
Protein 25.3 g

Quick and Easy Paleo Crock Pot Chili!

Once again, my crock pot saves the day! I decided to paleo-fy my favorite chili recipe and it was allllmost as good. The key ingredient in my chili is beer, which I couldn’t add, and I also love beans, which aren’t paleo. But this one came out pretty darn good! And I just threw it all in the crockpot, stirred, and let sit on low for about 8 hours. Can’t get much easier than that. You can also tweak this to add any meat/veggies/spices you’d like!

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Paleo Crock Pot Chili

Ingredients:

  • 1 lb. ground turkey/beef
  • 1/2 lb. stew beef
  • Chopped peppers (approx. 2 peppers)
  • Chopped onion (approx. 1 onion)
  • Diced zucchini (approx. 1 zucchini)
  • Diced tomato (approx. 2 large tomatoes)
  • 1 packet chili seasoning (I found McCormick’s Tex Mex to be the only paleo blend at Walmart!)
  • 1 can tomato paste (12 oz.)
  • 1 can tomato sauce (14.5 oz)
  • 1/2 – 1 cup water/broth (I think I added too much water because mine came out a bit thin, so add water carefully!)
  • Cumin (to taste)

Directions:

1.) Add all ingredients to a crock pot, stir, and cook on high for about 4 hours or low for about 8 hours. Serve with your favorite toppings and enjoy!