Kristins Chili Food

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KRISTIN'S CHILI



Kristin's Chili image

This is a thick & hearty chili recipe for those cold, wintry nights. Adjust the seasoning and heat level to your liking.

Provided by RagDoll90

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 20

2 -3 tablespoons olive oil
2 teaspoons chili powder (Mexican, if possible)
1 teaspoon cayenne powder
2 teaspoons cumin
1/2 teaspoon oregano
1 teaspoon paprika
salt (to taste)
black pepper (to taste)
1 1/2 lbs ground sirloin or 1 1/2 lbs ground turkey
1 medium onion, diced
1 medium green pepper, diced
1 jalapeno pepper, minced
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, un-drained (use a bit of water to get all juice from the can)
1 (8 ounce) can tomato sauce (use a bit of water to get all sauce from the can)
2 tablespoons tomato paste
hot sauce (like Mike's Red Hot or Tabasco, to taste)
1 (14 1/2 ounce) can kidney beans (or any kind of bean you have on-hand, drained and un-rinsed)
grated cheddar cheese (for garnish)
tortilla chips (for dipping) (optional)

Steps:

  • Heat EVOO in pot or Dutch oven.
  • Mix all the spices together in a small bowl and set aside.
  • Add meat with half of the seasonings to pot and brown.
  • Add the onions, peppers & garlic, seasoning again with salt & pepper and sauté for 7-10 minutes, or until onions are translucent.
  • Add the remaining half of the seasonings to pot, stir to combine.
  • Add diced tomatoes, tomato sauce, tomato paste and hot sauce.
  • Bring to a boil, then reduce heat and simmer for 20 minutes.
  • Add beans and heat through for about 5 minutes.

Nutrition Facts : Calories 355, Fat 17.1, SaturatedFat 5.5, Cholesterol 73.7, Sodium 544.1, Carbohydrate 22.4, Fiber 7.4, Sugar 8.5, Protein 28.9

KRISTIN'S VEGAN CHILI WITH CASHEWS



Kristin's Vegan Chili With Cashews image

Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3.

Provided by Kristin D.

Categories     Soy/Tofu

Time 1h5m

Yield 16 helpings, 16 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
4 medium onions, chopped
2 large red peppers, chopped
2 stalks celery, chopped
4 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
16 ounces chopped tomatoes
2 tablespoons red wine vinegar
1 bay leaf
1 1/2 cups cashews
1 (12 ounce) package firm tofu
15 ounces black beans
15 ounces kidney beans

Steps:

  • In large pot, heat olive oil. Add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
  • Stir in garlic, basil, oregano, chili powder, cumin, black pepper.
  • Add tomatoes (in juice), vinegar, and bay leaf. Reduce heat to low and continue cooking 2-3 minute.
  • Stir in cashews, cook over low heat 16-17 minutes.
  • Saute tofu with remaining onions and garlic. Then add to pot with beans and cook another 25 minutes, stirring frequently.
  • Chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
  • Top with remaining cashews once served in bowls.

Nutrition Facts : Calories 175.7, Fat 9, SaturatedFat 1.7, Sodium 171.5, Carbohydrate 18.7, Fiber 4.7, Sugar 4.2, Protein 7.6

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