Chili Eating For Life Recipes

HEARTY BEEF CHILI

Hearty Beef Chili image

For a fall open house, make this beef chili in the slow cooker. As guests arrive, set out chips and cheese and let them help themselves to a bowl.

Provided by EatingWell Test Kitchen

Time 8h35m

Number Of Ingredients 13

Ingredients

1 (28 ounce) can diced tomatoes, undrained
1 10-ounce can chopped tomatoes and green chile peppers, undrained
2 cups vegetable juice or tomato juice
1 to 2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
3 cloves garlic, minced
1 ½ pounds beef or pork stew meat, cut into 1-inch cubes
2 cups chopped onion
1 ½ cups chopped celery
1 cup chopped green sweet pepper
2 (15 ounce) cans black beans, kidney beans, and/or garbanzo beans (chickpeas), rinsed and drained
½ cup Toppers such as shredded cheddar cheese, dairy sour cream, snipped fresh cilantro, and/or pitted ripe olives

Steps:

In a 6-quart slow cooker, combine both cans of undrained tomatoes, the vegetable juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in the beans. Cover and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 23.5 g, Cholesterol 36.7 mg, Fat 3.9 g, Fiber 7.2 g, Protein 22.4 g, SaturatedFat 1.3 g, Sodium 562.6 mg, Sugar 6.7 g

EFL HOT STUFF CHILI

EFL Hot Stuff Chili image

Eating for Life cookbook

Categories Beef/Pork Party Party Beef/Pork Mexican Mexican Beef/Pork Dinner Beef/Pork Dinner

Yield 16

Number Of Ingredients 14

Ingredients

2.5 lbs. lean ground beef
1 C onion, diced
1 C red pepper diced
1 C green pepper diced
3 TBSP jalapeno pepper diced
8 cloves garlic, minced
2 cans reduced sodium beef broth
1/2 C red wine
1 can kidney beans
1 can chili beans
28 oz. diced tomatoes
1/3 C chili powder
1 tsp cayenne pepper
1 1/2 tsp ground cumin

Steps:

Brown ground beef in large skillet. Add onions, peppers, jalapeno, and garlic. Cook for about 8 minutes or until meat in no longer pink.
Stir in seasonings and cook for 2 minutes more.
Add beef broth, wine, tomatoes and beans and bring to a boil over high heat.
Reduce heat, cover and simmer for 90 minutes.

Nutrition Facts : Nutritional Info Servings Per Recipe 16 Amount Per Serving Calories

CHILI, EATING FOR LIFE

Chili, Eating for Life image

This recipe is from the Eating for Life book by Bill Phillips. We love it. I use ground beef and turkey breast or chicken breast. If it doesn't say breast on the package it is just ground "everything" chicken or turkey. I usually have to buy the breast and grind it in my food processor myself. I make changes each time; but...

Provided by Cheryl Green

Categories Other Main Dishes

Number Of Ingredients 14

Ingredients

2 lb lean ground beef, chicken or turkey
1 sweet onion, chopped
8 clove garlic, minced or chopped
1 green bell pepper, diced, (i use 2)
1/4 c fresh parsley, chopped, (i used 1/2 - 3/4 cup); or 2-3 tbsp dried parsley
3 jalapenos, seeded & chopped, (i use one or two); protect you eyes when cutting, and wash hands thoroughly after cutting.
1/3 c fresh chili powder, (i use a little less than 1/4 cup)
1 1/2 tsp ground cumin
3 can(s) (15 oz. each) low fat, reduced sodium beef broth
1/3 c dry vermouth (optional), (use water or apple juice, if you don't have vermouth)
1 can(s) (28 oz.) crushed tomatoes
1 can(s) (15 oz.) kidney beans, drained & rinsed
1 can(s) (15 oz.) chili beans, (or i have used black beans, chick peas, or northern beans)
1/2 c sharp cheddar cheese, shredded

Steps:

1. In a large pot over medium heat, add ground meat; cook for a few minutes to brown meat, drain fat and then add onion, garlic, bell pepper, parsley & jalapenos. Cook, stirring occasionally, about 5 minutes.
2. Stir in the chili powder and cumin; cook for another 2 mnutes.
3. Add broth, vermouth (if using), tomatoes and beans; bring to a boil over hight heat.
4. Reduce heat; cover and simmer for 90 minutes. Ladle a portion of chili into individual bowls and top with cheese.

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