Posts Tagged ‘chili’

Blended Chili & Macaroni

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.

Yield:

Makes 8 servings

Ingredients:

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can beef broth
1 can (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups elbow macaroni, uncooked

Garnishes: Shredded cheese, sour cream, cilantro

Directions:

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large saucepan, brown meat and mushrooms with chilli seasoning.

Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.

Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.

Serve topped with cheese, sour cream and cilantro.

 

Nutritional Information: Calories: 370, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 45 mg, Sodium: 690 mg Total Carbohydrate: 43 g, Dietary Fiber: 6 g, Sugars: 5 g, Protein: 23 g

Mushroom, Bean and Roasted Pepper Chili

This hearty chili is a pleasant surprise. Featuring finely chopped white button mushrooms, you’ll never guess this dish is meatless.

Yield:  10, 1 cup servings

Prep time: ½ hour

Cook time: 1 hour

Total time: 1-1/2 hours

Ingredients:

2 T. margarine
3 T. extra virgin olive oil
1 lb. white button mushrooms, finely and evenly chopped (this will take a few minutes; I slice, cube then finely chop)
1 t. salt
1 t. garlic powder
8 oz. pkg. froz. Recipe Ready Chopped Green Peppers & Onion (or 1/2 c. sweet onion and 1/2 c. green pepper – chopped)
2 c. diced red cabbage, 1/2 inch squares (use only the tender leaves, not the thick ends)
2 c. stewed tomatoes plus liquid from can, blended in blender container till pureed and very smooth
2 extra-large sweet red roasted peppers, cut into 1/2 inch squares plus about 1/4 c. liquid from can
40 oz. can light red kidney beans plus bean liquid from can (dark red kidney beans add too much texture)
15. 5 oz. can pinto beans plus liquid from can
1 t. additional garlic powder
1 t. onion powder
1 t. cumin powder
1 t. mild curry powder
1 t. Hungarian paprika (I used mild)
1/4 t. red cayenne pepper
1/4 t. dried oregano
2 t. light brown sugar
2 t. liquid smoke
2 t. Worcestershire sauce
1 t. additional salt
freshly ground black pepper to taste
spinach tortillas, cut into 5 x 1/4 inch strips, to be used as garnish (about 5 strips per serving)
extra virgin olive oil
additional black pepper

Directions:

  • In soup pot, over medium heat, melt margarine with olive oil. Add finely chopped mushrooms, salt, garlic powder and frozen chopped peppers and onion (or the fresh). Stir and cook till water releases from the mushrooms.
  • Add red cabbage. Stir and cook till cabbage pales in color.
  • Add pureed stewed tomatoes, roasted peppers plus 1/4 c. liquid, kidney and pinto beans, stirring after each addition.
  • Add next 12 ingredients, up to and including freshly ground black pepper to taste, again stirring after each addition. Cover and cook on medium-low heat, or at a fizzle of a boil, for 30 minutes, stirring occasionally.
  • Remove cover, then cook 30 minutes longer, stirring occasionally, till beans lightly thicken broth, and flavors mute and meld. Turn heat off till ready to reheat and serve.

To serve:

  • Reheat chili and adjust for salt. Ladle into soup bowls. Wrap spinach tortilla strips around fingers, then place decoratively on top of chili. Drizzle each serving with a little extra virgin olive oil; sprinkle with freshly ground black pepper and serve.

Mushroom Chipotle Chili

Yield: 6×8 ounce servings

Ingredients

4 pounds mushroom and meat base
3 tablespoons Vegetable oil
2 cups Yellow onion, diced
1 tablespoon Garlic, minced
2 each Poblano Green chilies, seeded and diced
2 tablespoons Jalapeños, seeded and minced
1/3 cup Chili powder
1 tablespoon chipotle chilies in adobo, minced
2 tablespoons ground Cumin
2 tablespoons Oregano, dried
1×16 oz can crushed Tomato with liquid
1x 12 ounce bottle lager beer
Kosher salt to taste
Black pepper, freshly ground to taste

Directions

Season the mushroom and meat mixture with salt and pepper as needed.

Heat the oil in a pan over medium to high heat. Add the onions, garlic and chilies to the pan and cook over medium heat, stirring from time to time, until the mixture is tender, about 12 – 15 minutes. Add the herbs chipotle, and spices and sauté for 5 minutes then add the mushroom meat blend and stir to mix well. Add the beer and tomatoes to the pan and bring to a slow simmer. Cover the pot and cook over very low heat or in a 325 degree oven for 1 hour. Check the chili periodically, stirring as needed.

Taste for seasoning and adjust as needed with more chili powder, salt and pepper.The chili should be very flavorful and the liquid should be greatly reduced and thickened. Serve the chili.

Slow Cooker Chili

Slow cookers make preparing dinners like this chili a breeze, and reduces the amount of added fat or oil.

Serves 6
Prep Time: 20 mins.
Cook Time: 5 hours

Ingredients

8 oz fresh crimini Mushrooms
1 onion, chopped
2 cloves garlic, minced
1/2 lb lean ground beef, crumbled
1 green pepper, finely chopped
1 red pepper, finely chopped
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1 can tomato paste
2 tbsp chili powder
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 tsp ground cumin
1 tsp salt

Directions

Place the mushrooms, onion and garlic in a food processor fitted with a metal blade. Pulse until finely chopped. Combine the mushroom mixture, ground beef, green pepper, red pepper and beans in a slow cooker.

Stir the diced tomatoes with the tomato paste, chili powder, seasoning blend, cumin and salt until well combined. Pour the tomato mixture into the slow cooker. Cook on high for 5 hours or on low for 10 hours.

Tip: Garnish with cheddar cheese, sour cream, green onion and serve with tortilla chips or in a bread bowl for a fun and tasty dinner.

Chocolate Chili (Foodservice portion)

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 24 servings

Serving size: 1 1/4 cup

Ingredients

1 1/2 pounds white button mushrooms
1 1/2 pounds cremini mushrooms
8 teaspoons canola oil
2 pounds 93% lean ground beef
16 cloves garlic, peeled and chopped (about 1/3 cup)
4 medium onions, peeled and chopped
4 green or red bell peppers, seeded and chopped
2 teaspoons freshly ground black pepper
4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
2 teaspoons ground cumin
1/4 cup unsweetened cocoa (optional)

Directions

1. Chop mushrooms into ¼-inch pieces

2. Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3. Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Chocolate Chili

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 6 servings

Serving Size: 1 1/4 cup

Ingredients

  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 8 ounces 93% lean ground beef
  • 2 teaspoons canola oil
  • 4 cloves garlic, peeled and diced
  • 1 medium sweet onion, peeled and chopped
  • 1 green or red bell pepper, seeded and chopped
  • 1 16-ounce can reduced-sodium black beans, drained and rinsed
  • 1 16-ounce can reduce red kidney beans, drained and rinsed
  • 1 28-ounce no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon ground cumin
  • 1 tablespoon unsweetened cocoa (optional)
  • freshly ground black pepper, to taste

Directions

1. Chop mushrooms into ¼-inch pieces. Reserve.

2. Place a large saucepan over medium-high heat. Add the meat and cook, breaking meat into very small bits.  Drain. Season with freshly ground black pepper. Remove meat from pan. Reserve

3. Heat canola oil in saucepan over medium heat. Add mushrooms, garlic, onion, and pepper.  Saute until onions are translucent, about 4 to 5 minutes.

4. Add the meat back to the pan, and stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling, then reduce heat and simmer, uncovered, for 10 to 15 minutes.

Tips: Adjust seasonings to taste. This can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Foodservice portion

Mexican Mushroom Chili with Beans and Barley

This vegetarian mushroom chili is great to serve on cold winter nights or brisk fall afternoons.

Yield: 12 servings

Serving size: 1 cup

Ingredients

1 cup barley
4 teaspoons olive oil
1 small onion, chopped
1 clove garlic, finely chopped
3 (8-oz.) packages cremini mushroom, quartered
1 tablespoon chipotle chili powder (not ground chipotle chile peppers) (OR 2 1/2 teaspoons chili powder plus 1/2 teaspoon ground chipotle chile)
2 teaspoons oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 medium red bell pepper, seeded and chopped
2 fresh Anaheim chiles
1 cup frozen corn, thawed
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can crushed tomatoes
2 cups water
2/3 cup low sodium vegetable broth

Directions

1. Bring 4 cups of water to boil in a large saucepot.  Add barley, turn heat down and simmer 30 – 40 minutes or until cooked through. Drain any excess liquid; partially cover to keep warm.

2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue to cook 4 – 5 minutes. Stir in peppers and chiles; cook for an additional 3 – 4 minutes or until vegetables are tender.

3. Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20 – 25 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking. Add cooked barley and continue to cook 10 minutes.

Nutrition Facts

(for 1 cup): Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 590mg; Protein: 9g; Carbohydrates: 42g; Dietary Fiber: 10g

Foodservice portion

Mexican Mushroom Chili with Beans and Barley (Foodservice portion)

This vegetarian mushroom chili is great to serve on cold winter nights or brisk fall afternoons.

Yield: 24 servings

Serving Size: 1 cup each

Ingredients

3 cups barley
1/4 cup olive oil
2 medium onions, diced
2 cloves garlic, finely chopped
4 pounds cremini mushroom, quartered
3 tablespoons chipotle chili powder
2 tablespoons Mexican oregano
1 tablespoon ground cumin
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 medium green bell peppers, seeded and diced
2 medium red bell peppers, seeded and diced
4 cups frozen corn, thawed
1 (16 ounce) can chili beans, undrained
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans diced tomatoes, undrained
6 cups water
2 cups low sodium vegetable broth
2 (4 ounce) cans chopped green chilies

Directions

1. Bring 12 cups of water to boil in a large saucepot.  Add barley, turn heat down and simmer 30 – 40 minutes or until cooked through. Drain any excess liquid; partially cover and keep warm.

2. Heat olive oil in a 1-gallon thick bottom saucepot over medium heat. Add onion and garlic; cook 2 minutes. Add mushrooms, seasonings, salt and black pepper; continue to cook 4 – 5 minutes. Stir in peppers; cook for an additional 3 – 4 minutes or until vegetables are tender.

3. Stir in all remaining ingredients except barley. Bring to a boil. Reduce heat; cover and simmer for 20 – 25 minutes or until flavors are melded, stirring after 15 minutes to prevent sticking. Add cooked barley and continue to cook 10 minutes.

Nutrition Facts

(for 1 cup): Calories: 222; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 590mg; Protein: 9g; Carbohydrates: 42g; Dietary Fiber: 10g

Family portion

Mushroom Chili

Ingredients

2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1 1/2 pounds (about 7-1/2 cups) white button mushrooms, sliced
8 ounces (about 2-1/2 cups) shiitake mushrooms, sliced
1 can (14-1/2 ounces) stewed tomatoes
1 can (19 ounces) white kidney beans, rinsed and drained
1/2 cup sliced ripe olives

Directions

In a large saucepan heat oil until hot; add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6 to 8 minutes. Add stewed tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes.

Serve with tortillas; garnished with shredded lettuce, diced fresh tomatoes and shredded cheddar cheese, if desired.

Hearty Fresh Mushroom Chili

Mushrooms add meaty texture and heartiness to vegetarian chili.

Yield: 2 portions

Serving Size: 2 cups prepared Chili

Ingredients

2 tbs vegetable oil
8 ounces (about 3 cups) fresh white button mushrooms, sliced
1 clove garlic
2 tbs chili powder
1 can (15 ounces) chicken or vegetable broth, reduced-sodium
8 ounces (about 3 cups) stewed tomatoes, reduced-sodium or no-salt-added
1 can (15 ounces) kidney beans, 50% less sodium
1 can (about 7 ounces) corn kernels, no-salt-added

Directions

In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powder; cook and stir 1 minute. Add chicken broth, stewed tomatoes, kidney beans and corn. Bring to a boil; reduce heat and simmer to blend flavors, about 10 minutes. Serve topped with tortilla chips, if desired.

NUTRITION FACTS per serving

Calories: 520; Total Fat: 14g; Saturated Fat: 1g; Cholesterol: 38.3mg; Sodium: 250mg; Protein: 21g; Total Carbohydrate: 80g; Dietary Fiber: 25g

Tex-Mex Pork and Mushroom Skillet

Yield: 4

Ingredients

1 package (1.25 ounces) taco seasoning mix
1-1/2 pounds (1/2-inch thick) boneless pork chops, cut in 1-inch cubes or 3/4 pounds tenderloin
2 tablespoons vegetable oil, divided
1 pound white button mushrooms, thickly sliced (about 6 cups)
1-1/2 cups chopped onions
1 can (28 ounces) crushed tomatoes in puree
1 can (4.5 ounces) chopped green chilies
1/2 teaspoon sugar
Steamed rice

Directions

Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in a 1-quart resealable plastic bag. Add several pieces of pork; seal bag and shake until well coated; remove and set aside. Repeat with remaining pork. In a large skillet, heat oil over medium-high heat. Add half of the pork; cook, turning frequently, until browned, about 4 minutes. Remove and repeat with remaining pork. Add mushrooms and onions; cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes. Stir in tomatoes, green chilies, sugar and reserved 1 tablespoon taco seasoning mix; bring to a boil. Return pork to skillet. Reduce heat and simmer, uncovered, until pork is just tender, about 10 minutes, stirring occasionally. Serve half of the mixture over steamed rice. Reserve the remaining mixture for use in Pork and Mushroom Chili (recipe follows).

Pork and Mushroom Chili

Serves: 4

1 can (about 16 ounces) kidney beans, rinsed and drained
1 cup prepared salsa
1/2 cup corn kernels
Reserved Pork and Mushroom Skillet mixture

Remove pork from the reserved Pork and Mushroom Skillet mixture and cut into small pieces. In a skillet, combine the pork with the mushroom mixture. Stir in kidney beans, salsa and corn. Simmer, covered until hot, about 10 minutes. If desired, serve over pasta and top with shredded Cheddar cheese.

Veal Chili with Cheddar-Jack Cheese Idaho Potato Fries

Yield: 12

Ingredients

Chili
3 pounds ground veal
3 cups chopped onions
2 tablespoons minced garlic
1/4 cup vegetable oil
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
4 cups chopped red bell peppers
3 cups chopped crimini mushrooms
2 tablespoons ground cumin
3 cups veal stock
2 cups canned diced tomatoes, drained
1 1/2 cups dry red wine (Meritage)
1/2 cup tomato paste
1/4 cup Tabasco Chipotle Pepper Sauce
2 tablespoon masa harina
1/2 cup finely chopped fresh cilantro
2 1/4 cups shredded Cheddar cheese
2 1/4 cups shredded Monterey Jack cheese

Fries
12 each, small Idaho russet potatoes, each cut into 8 wedges (steak fries)
Vegetable oil for frying, as needed
Finely chopped fresh cilantro, as needed
Kosher salt, as needed
Freshly ground black pepper, as needed

Garnish

Finely chopped fresh cilantro, as needed
Diced California avocado, as needed

Directions

For Chili: Brown ground veal with onions and garlic in oil in rondo or roasting pan. Season with salt and black pepper. Add bell peppers and mushrooms; sauté until peppers are tender. Add cumin; sauté 2 to 3 minutes. Stir in stock, tomatoes, wine, tomato paste and Tabasco chipotle pepper sauce; bring to a boil. Reduce heat; simmer 1 hour. Sift in masa harina; continue simmering until slightly thickened. Stir in cilantro. Season with salt and black pepper. Set aside; keep warm. Combine cheeses; set aside.

For Fries: Blanch 8 wedges in 325°F oil; drain. Fry in 375°F oil until golden brown. Toss fries with 1/2 oz cheeses and cilantro; season with salt and black pepper. Melt cheese under broiler, if necessary.

Per Order: Ladle about 10 oz (1-1/4 cups) chili into 12 oz individual gratin or soufflé dish; top with 1 oz cheeses. Broil to melt cheese. Garnish with cilantro and avocado. Serve with fries.