Lean n Green

I’m still alive, I swear!  The semester is over and I can finally get back to cooking!  Tyler has been so great about cooking, he’s really done 90% of it the last month or so and I have been terrible about contributing (for example, I’m pretty sure some of the dirty dishes in there are over a week old, I really need to clean it up!)  I don’t think we’ve tried any new recipes over the last 6 weeks or so, but we finally branched out last night and made this chicken chili, another one that I tried at the November cooking clug.  This chili is delicious and very versatile.  To thicken it up I ran it through the food processor, but if you want it as more of a soup and less of a chili, just skip that step!  An immersion blender would also work well, but I don’t have room for any more gadgets!

Stacey brought this chili to cooking club and Nemmie recently featured it on her blog.  It is yummy and it doesn’t take long to whip up at all!

Lean N Green Chili (from Simply Tasty)

Ingredients:

8 6-in. corn tortillas, divided

2 tsp. vegetable oil, dived

1 c. chopped Poblano Chile peppers (or green bell peppers)

1/2 c. chopped onion

1 lb. boneless, skinless chicken breasts, cut into ¾-in. pieces

1 tsp. ground cumin

1 garlic clove, pressed

2 cans (14.5 oz.) 99% fat free chicken broth

2 cans (15 oz.) pinto beans, drained and rinsed

1 1/4 c. salsa verde (or 1 can green Chile enchilada sauce)

3-4 Tbsp. chopped fresh cilantro

Preheat oven to 400 F. Cut four of the tortillas in half and stack them one on top of another. Cut the tortillas into ½ inch strips. Place in bowl and toss with 1 tsp of the oil. Spread in a single layer in a baking pan. Bake 10 – 12 min or until crisp, stirring once. Remove from oven.

Chop Chile peppers and onion. Cut chicken into ¾ inch pieces; toss with cumin in small bowl. Fold one tortilla to fit into a food processor coarsely grate. Repeat with remaining 3 tortillas. Set aside.

Heat remaining 1 tsp oil in large pot over medium heat. Add chicken; cook and stir 5 min. Remove chicken from casserole; and Chile peppers, onion, and garlic. Cook and stir 3 min. Stir in chicken, broth, beans, salsa and grated tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 min.  To thicken, run through food processor or blend with an immersion blender.

Stir cilantro into chili. Ladle soup into bowls; top with baked tortilla strips.

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A healthy chili option

Well according to the menu plan we were supposed to make this on Friday night, but all of our weekend plans got shifted around so Tyler made it for lunch today instead. We had been hesitant to try a new chili recipe since we are so happy with the one we usually use, but this one was great too, and has a lot of veggies in it so it’s a bit healthier. We’ll definitely make it again, and it will be great for taking for lunch this week! Only 4 points per serving and SO filling.

Beef and Black Bean Chili

Ingredients:

1/2 lb 93% lean ground beef
2 onions, chopped
2 celery stalks, sliced
1 yellow bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced (be careful not to touch the seeds, they burn!)
1 large garlic clove, minced
2 cans diced tomatoes
1 can black beans, rinsed and drained
3 cups water
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon pepper
(cheese and cilantro for topping if desired)

Directions:
Spray a large nonstick saucepan with nonstick spray and set over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, 3-5 minutes. Drain off any fat.

Add the onions, celery, bell pepper, jalapeno, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the tomatoes, beans, water, tomato paste, chili powder, cumin, oregano, salt, and pepper, bring to a boil.

Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened, about 45 minutes.

Serves 4 (each serving is 2 cups)

WW points per serving: 4

Source: Take-Out Tonight: 150+ Restaurant Favorites to Make At Home, Simon & Schuster, New York, 2002

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Celebrate Chili Season!

Tyler was nice enough to whip up this batch of white chicken chili while I made the beef and bean chili tonight. Honestly I’m not sure where I got the original recipe and it’s driving me nuts. If you know please jog my memory! I just have a copy of it that I printed out ages ago, probably off an old email account so I can’t really trace the origins! Actually it looks like a photocopy…omg I’m going to drive myself crazy. Here’s the recipe!

White Bean Chicken Chili

Ingredients:
1 onion, chopped
1 T olive oil
2 tsp chopped garlic
1-2 cups chopped chicken breasts
14.5 oz can diced tomatoes (do not drain)
1 cube chicken bouillon
15 oz can white beans
1 pkg taco seasoning (we were out so we used this recipe instead)

Saute onion in olive oil. Add garlic, chicken, and 1/2 tsp taco seasoning. Cook until chicken is no longer pink. Add canned tomatoes (can be run through the food processor to chop into smaller pieces if desired), chicken bouillon cube, rest of taco seasoning and if necessary some water if too thick. Simmer and then eat! Serve with tortilla chips or tortillas, cheese, sour cream, whatever you like! Tyler adds Tabasco sauce because he loves more heat.

I believe this recipe is WW core friendly.

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Officially Chili Season!

Today is the first day of fall, which means I can now make chili without getting yelled at by my dad! (although I heard a rumor that he made a batch last weekend, tsk tsk!) We made a couple of chili’s tonight and will freeze quite a bit of it for easy grab n go lunches. First up: traditional beef and bean chili. This is the recipe that has been perfected by Tyler’s dad, and it is wonderful chili! We will likely never make another version, this one is just perfect and fits my WW Core diet.

My Father-in-Law’s Chili

Ingredients:
1lb ground beef
1/2 medium sized onion, chopped
1 clove garlic, chopped
1 can diced tomatoes
1 can tomato sauce
1 can kidney beans
1 can black beans
2 tsp. chili powder
1 beef bullion cubes
1/2 tsp. cumin
1 tsp. oregano
1 Bay Leaf
1 TBS parsley flakes
1/2 TBS sugar
red pepper flakes or tabasco sauce to taste
salt if needed

Directions:

1. Brown ground beef then drain off grease.
2. Saute onion and garlic with the meat until onion is translucent.
3. Transfer meat/onion/garlic mix to crock pot, add the rest of the ingredients (do not drain any of the beans!) let cook on low 2-3 hours. This could also be done on the stovetop in a stockpot, simmer on low for a couple of hours with the lid on.
4. Serve with cheese, sour cream, crackers, etc.

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