Beef and Bean Chili Verde

I have a serious love for chili and I love trying different ones. Here is a recipe from Eating Well for Beef and Bean Chili Verde

Beef & Bean Chile Verde

From EatingWell: January/February 2008

Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add your favorite hot sauce.

4 servings, about 1 1/2 cups each

Active Time: 20 minutes

Total Time: 30 minutes


INGREDIENTS
1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
1/4 cup water
1 15-ounce can pinto or kidney beans, rinsed

PREPARATION
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving.

NUTRITION
Per serving: 307 calories; 8 g fat ( 3 g sat , 3 g mono ); 64 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 27 g protein; 6 g fiber; 516 mg sodium; 641 mg potassium.

Nutrition Bonus: Vitamin C (100% daily value), Vitamin A & Zinc (40% dv), Folate (20% dv), Potassium (18% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 2 vegetable, 3 lean meat

Bake for the Cure: Tradition Chili at The Adventures of Paul and Natalie

Back in October, Natalie from The Adventures of Paul and Natalie posted a chili recipe from the Susan G. Komen Bake for the Cure collection of recipes. I love chili, so I save any chili recipe that I can find.

Bake for the Cure Benefits Susan G. Komen for the Cure: Traditional Chili Recipe

Quick Beef and Pinto Chili

This recipe is from Weight Watchers Weekly from the week of February 21, 2010.

Quick Beef and Pinto Chili

6 points per serving
Prep: 14 minutes
Cook: 8 minutes
Servings: 4 (1 and 1/4 cup servings)

Chili doesn't get any easier than this-we used well-spiced convenience foods and pantry staples to boost the recipe's flavor while minimizing preparation and cooking times.

Ingredients

• 1 spray cooking spray
• 1 small garlic clove, minced
• 1 package frozen, chopped onion and bell pepper mix
• 1 lb uncooked lean ground beef (7% fat) (can sub lean ground turkey)
  
• 14.5 oz can diced tomatoes with chipotle chilis (if you can't find this, use just a can of diced tomatoes and add chipotle chili powder. For a spicier option, use a 14.5 oz can of diced tomatoes and green chilis)
• 1 cup canned crushed tomatoes, fire roasted
• 2 tsp chili powder, medium heat suggested
• 1/4 tsp dried oregano, crushed
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 15 oz canned pinto beans, rinsed and drained

Directions

Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen onions-pepper mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef; cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, pepper, and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through, and chili thickens slightly, about 3 minutes.

Five Alarm Vegetarian Chili

Chili is one of the best ways to make a one stop filling meal full of healthy proteins, fats, and carbs. I found this chili recipe on Dr. Oz in his collection of "Love Them or Hate Them Recipes"

5 Alarm Vegetarian Chili

If you are unaffected by this spicy chili, you are a non-taster.

Ingredients

Makes 16 cups

2 tbsp Olive oil

1 cup diced onions

1 Poblano pepper, diced

1 red pepper, diced

2 cups diced mushrooms

1 small sweet potato peeled and diced

2 cloves garlic finely chopped

2 tbsp ground cumin

1 tbsp dried oregano

2 chili peppers finely diced

2 small dried red chilies, broken into small pieces

1 (28 oz) can diced tomatoes

4 (15 oz) cans low sodium beans (use a variety or just one kind)

1 (16 oz) bag frozen corn kernels

2 tbsp dried oregano

2 tbsp dried basil

1 tbsp chili powder

2 bay leaves (remove before serving dish)

Vegetable broth or Veggie juice if needed

Lime wedges (optional)

Shredded jack cheese (optional)

Low-fat sour cream (optional)

Directions

In a large heavy bottom pot (Dutch oven is perfect) saute the onions, poblano pepper, red pepper, mushrooms and sweet potatoes until soft, about 7 minutes.

Stir in the chili peppers, red chilies and cook for another minute. Add the tomatoes, beans and corn, oregano, basil, chili powder and the bay leaves. Add some broth or veggie juice if needed and cook on low for about 1 1/2 hours. Remove bay leaves. Top each serving with a bit of shredded cheese, sour cream and a wedge of lime.

Serving over brown rice or cous cous may help you manage the spice and add some healthy wholegrain carbs into the meal.

Slow Cooker Black Bean-Mushroom Chili

This recipe was sent to me from my Weight Watchers leader. It sounds really good and I can't wait to try it.

Slow-Cooker Black Bean-Mushroom Chili
From EatingWell: Winter 2004, The Essential EatingWell Cookbook (2004)

Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed.

10 servings, generous 1 cup each / POINTS per serving: 6 / Active Time: 25 minutes | Total Time: 6 1/4-9 1/4 hours
Ingredients

· 1 pound dried black beans, (2 1/2 cups), rinsed

· 1 tablespoon extra-virgin olive oil (use half – 1 ½ tsp. oil to reduce POINTS.)

· 1/4 cup mustard seeds

· 2 tablespoons chili powder

· 1 1/2 teaspoons cumin seeds, or ground cumin

· 1/2 teaspoon cardamom seeds, or ground cardamom

· 2 medium onions, coarsely chopped

· 1 pound mushrooms, sliced

· 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped

· 1/4 cup water

· 5 1/2 cups mushroom broth, or vegetable broth

· 1 6-ounce can tomato paste

· 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)

· 1 1/4 cups grated Monterey Jack, or pepper Jack cheese (if using low fat ir FF cheese it will lower the POINTS value, better choice.)

· 1/2 cup reduced-fat sour cream (use FF sour cream to lower POINTS value)

· 1/2 cup chopped fresh cilantro

· 2 limes, cut into wedges
Preparation

1. Soak beans overnight in 2 quarts water. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from heat and let stand for 1 hour.) Drain the beans, discarding soaking liquid.

2. Combine oil, mustard seeds, chili powder, cumin and cardamom in a 5- to 6-quart Dutch oven. Place over high heat and stir until the spices sizzle, about 30 seconds. Add onions, mushrooms, tomatillos and water. Cover and cook, stirring occasionally, until the vegetables are juicy, 5 to 7 minutes. Uncover and stir often until the juices evaporate and the vegetables are lightly browned, 10 to 15 minutes. Add broth, tomato paste and chipotles; mix well.

3. Place the beans in a 5- to 6-quart slow cooker. Pour the hot vegetable mixture over the beans. Turn heat to high. Put the lid on and cook until the beans are creamy, 5 to 8 hours.

4. Garnish each serving with cheese, a dollop of sour cream and a sprinkling of cilantro. Serve with lime wedges. Stovetop Variation: Total: 4 1/2 hours In Step 2, increase broth to 81/2 cups. Omit Step 3. Add the beans to the Dutch oven; cover and simmer the chili gently over low heat, stirring occasionally, until the beans are creamy to bite, about 3 hours.
Nutrition

Per serving : 306 Calories; 10 g Fat; 4 g Sat; 2 g Mono; 20 mg Cholesterol; 40 g Carbohydrates; 18 g Protein; 13 g Fiber; 415 mg Sodium; 735 mg Potassium

2 Carbohydrate Serving / Exchanges: 2 starch, 2 1/2 vegetable, 1 medium-fat protein, 1 fat
Tips & Notes

· Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. | Equipment: 5- to 6-quart slow cooker

· Ingredient notes:
-Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets. Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

· Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove the outer husk and rinse them well before using.