Chili Con Carne

• 2 Tbsp. canola oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 Tbsp. chili powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1 lb extra-lean ground beef
• 1 cup low-sodium, nonfat beef broth
• 1 28 oz can chopped tomatoes with juices
• 2 15 oz cans red kidney beans, rinsed and drained
• Salt and pepper

1. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and saute 1 minute. Stir in chili powder, cumin and paprika.
2. Add ground beef and cook, stirring, until mixture is only slightly pink, about 5 minutes.
3. Stir in beef broth and tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until chili thickens, about 45 minutes. Add beans and cook until warmed through, about 10 minutes. Season with salt and pepper. Top with slices scallions and a dollop of low-fat sour cream, if desired.

Recipe via All You Magazine

Hearty Chili

Makes 8 servings

• 1 onion, chopped
• 2 ribs celery, chopped
• 1 lb ground beef
• 2 14 oz cans kidney beans, undrained
• 14 oz can pinto beans
• 14 oz can diced tomatoes
• 2 14 oz cans tomato sauce
• 1 green pepper, chopped
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 Tbsp. chili powder, or to taste

1. Brown onion, celery and beef in skillet. Pour into slow cooker.
2. Add remaining ingredients. Mix well.
3. Cover. Cook on low 8 hours.

recipe via Fix-It and Forget-It Recipes for Entertaining --Phyllis Pellman Good & Dawn J. Ranck

Quick Chili

• 2 cans Chili Beans
• 1 Large Can (28 oz) Whole Tomatoes
• 1 Large 28 oz can (or 2 small 14 oz cans) Diced Tomatoes
• 1 Lb Ground Beef (Cooked & Crumbled)
• 2 Tbsp Chili Powder
• ½ Cup Diced Onion
• 1 tsp minced garlic
• Salt and Pepper to taste

Directions

We love this Chili at our house! It is super easy!

In a large stock pot or Dutch oven heat crumbled ground beef.

Dump in Canned beans, and tomatoes and stir.

Add spices, and onion, and garlic.

Cook over medium heat for at least 30 minutes.

The mystery green item was bell pepper. Hubby's request.

You could cook longer on low heat to allow the flavors to come together even more!

Serve with Biscuits or rolls! Top with shredded Cheddar Cheese!

Makes enough for 4 or more!

Recipe via afewshortcuts.com

Chili Veggie Soup

½ c. chopped onion
1 ¾ c. Hunt’s Chunky Tomato Sauce
1 ¾ c. vegetable broth
1 c. water
2 teaspoons chili seasoning
½ c. chunky salsa (mild, medium, or hot)
1 ½ c. frozen cut green beans
1 ½ c. frozen cut carrots
1 c. frozen whole kernel corn
1 c. frozen peas
1 8 oz. can red kidney beans, rinsed and drained

In a large skillet sprayed with cooking spray, brown onion. In a crockpot container, combine browned onion, tomato sauce, beef broth, water, chili seasoning, and salsa. Stir in green beans, carrots, corn, peas, and kidney beans. Cover. Cook on LOW 6 to 8 hours.

Recipe via MarthaFry.org

Roasted Vegetable Chili

1 to 3 – yellow squash
2 1/2 – cups eggplant
1 – small onion
1 – yellow bell pepper
1 – tbsp olive oil
2 – cloves garlic minced
1 – can Rotel tomatoes
2 – can 15oz kidney beans
2- 14 oz can tomato sauce

Chop first four ingredients and put in 9 X 13 pan. Add garlic and olive oil and toss to coat well. Roast at 450 degrees for 15 minutes. Remove and add all ingredients to a sauce pan and bring to a boil. Reduce heat and simmer for 15-20 minutes. I added cayenne pepper for a little extra heat and a little vegetable broth because it does get a little thick.

Recipe via MarthFry.org

White Bean Chili

4 (1 lb) cans great Northern Beans, drained
3 cans vegetable broth
1 cup water
1 1/4 c. onion, chopped
2 cloves garlic, minced
1/2 tsp. salt
1 (4oz) can chopped green chilies
1 1/2 tsp. cumin
1tsp. dried oregano
1/4 tsp. ground red pepper
1/4 tsp ground cloves 1. Place all ingredients in large (5 quart) heavy pot.
2. Bring to a boil, reduce heat, and simmer at least 30 min.

Recipe via MarthaFry.org

Cincinnati Chili

Prep: 15 mins
Cook: 8 hours
Serves: 10

• 2 lb. lean ground beef
• Salt
• 1 6-oz. can tomato paste
• 2 onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp. chili powder
• 2 tsp. dried oregano
• 1 tsp. unsweetened cocoa powder
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. cayenne pepper
• 1 15-oz. can kidney beans, rinsed and drained

1.) In a large skillet, cook ground beef and 1 tsp. salt over medium0high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.

2.) Add meat to slow cooker along with 2 cups water, tomato paste, onions garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 6 hours. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.

Per serving: 225 Cal., 10g Fat (4g Sat.), 59mg Chol., 4g Fiber, 21g Pro., 13g Carb., 365mg Sod.

Recipe via All You Magazine

Chili-Cheese Biscuit Pies

Prep: 15 mins
Bake: 10 mins
Serves: 4

• 2 Tbsp. olive oil
• 1 small onion, diced
• 1 14-oz. can crushed tomatoes, with juices
• 1 15-oz. can red kidney beans, rinsed and drained
• 2 tsp. chili powder
• Salt
• 2 cups instant biscuit mix (such as Bisquick)
• 1/2 cup milk
• 1 cup grated Chedder

1.) Preheat oven to 450 degrees F. Lightly greese 8 muffin cups or place a foil liner in each.

2.) In a medium saucepan, warm oil over medium-high heat and saute onion until softened and translucent, 3 to 5 minutes. Stir in tomatoes, beans and chili powder and bring to a boil. Reduce heat and simmer for 5 minutes, until chili is slightly thickened. Season with salt.

3.) While chili is cooking, combine biscuit mix and milk in a medium bowl. Turn out onto a lightly floured work surface and pat into a 6-by-9-inch rectangle. Cut into 8 squares and put each square into a muffin-tin cup, pressing down gently and pushing slightly up sides of each cup.

4.) Scop about 1/4 cup chili into each cup. Sprinkle each with cheese. Bake until chili and cheese are bubbling, about 10 minutes.

Per serving: 537 Cal., 28g Fat (10g Sat.), 34mg Chol., 8g Fiber, 19g Pro., 58g Carb., 1667mg Sod.

Recipe via All You Magazine