Chunky Monkey Chili Recipes

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CHUNKY MONKEY GRILLED CHEESE



Chunky Monkey Grilled Cheese image

A fun and easy break from the usual that kids will love. This recipe makes 1 sandwich, but it's easy enough to make 2, 3, or 4.

Provided by Folkorb

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 20m

Yield 1

Number Of Ingredients 7

2 slices raisin bread
peanut butter
½ banana, sliced
2 tablespoons chocolate chips, or to taste
¼ cup ricotta cheese
1 tablespoon white sugar
1 dash ground cinnamon

Steps:

  • Toast raisin bread in a toaster oven until lightly brown, 2 to 3 minutes.
  • Spread peanut butter onto toasted bread. Top 1 slice with banana; top other slice with chocolate chips. Cover banana and chocolate chips with ricotta cheese. Sprinkle sugar and cinnamon on top.
  • Toast in the toaster oven just until cheese is melted, 3 to 5 minutes. Sandwich slices together.

Nutrition Facts : Calories 708.7 calories, Carbohydrate 96.1 g, Fat 35.9 g, Fiber 9.6 g, Protein 15.3 g, SaturatedFat 14.1 g, Sodium 359 mg, Sugar 53.6 g

CHUNKY CHILI



Chunky Chili image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons butter
1 medium sweet onion, very finely chopped
1 1/2 pounds ground beef
2 cans red kidney beans, drained
1 jar marinara meat sauce (recommended: Paul Newman's)
1 package chili seasoning, minus 1 tablespoon reserved for rolls (recommended: Shilling's)
Shredded cheese, for garnish
Sour cream, for garnish
Minced chives, for garnish

Steps:

  • In a large skillet over medium heat, melt butter. Add onion and saute until softened. Crumble in the ground beef and cook until browned. Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes. Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

CHUNKY VEGETARIAN CHILI



Chunky Vegetarian Chili image

This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 12

1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
2 cans (14-1/2 ounces each) Mexican-style stewed tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2-1/2 cups water
1 cup uncooked long grain rice
1 to 2 tablespoons chili powder
1-1/2 teaspoon ground cumin

Steps:

  • In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is cooked, stirring occasionally, 25-30 minutes. If thinner chili is desired, add more water.

Nutrition Facts : Calories 196 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

CHUNKY MONKEY CUPCAKES



Chunky Monkey Cupcakes image

Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas
2 tablespoons milk
¼ teaspoon vanilla extract
½ cup butter, softened
1 cup white sugar
2 large eggs
1 cup chopped walnuts
1 cup dark chocolate chunks
1 cup very hot, but not boiling cream
1 cup dark chocolate chips
12 dried banana chips
For Garnish:

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Mash bananas with milk and vanilla extract until smooth.
  • Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
  • Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
  • Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
  • Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g

BEST EVER CHUNKY CHILI



Best Ever Chunky Chili image

This is the best homemade chili recipe ever. A real crowd pleaser; I'll be making enough, in a BIGGER pressure cooker tomorrow, for a "potato bar" party for 65, which inspired me to share the family-sized recipe here (leftovers are wonderful!).

Provided by Sharon Anne

Categories     Beans

Time 2h

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 cups dry pinto beans
1 1/2 cups dried navy beans
water
1 small bay leaf
1 1/2 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon salt
3/4 teaspoon dry mustard
1 teaspoon onion powder
1/2 lb ground beef
1/2 onion, diced
1/2 green pepper, diced
1 celery rib, diced
1 (32 ounce) can tomato puree
1 (10 ounce) can tomatoes, diced
2 (8 ounce) cans tomato sauce
1 1/2 cups ketchup
4 tablespoons lemon juice
4 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce

Steps:

  • Cover beans with water and bring to a boil; set aside to soak at least 1 hour. Rinse, discarding bean water and recover beans with more water by 2-inches. Season and pressure cook, see tips (or soak overnight, then season and cook for 60-90 min, adding water as necessary).
  • Tips: Bring a 5 qt pressure cooker up to 15 lb pressure (PSI, 2nd ring for 2nd generation cookers). Cook 15 minutes @ sea level (adding 1 minute per 1000 ft in altitude) or consult the Ball Blue Book.
  • Softening Beans: NEVER add acidic foods (such as tomato products, lemon juice or vinegar) BEFORE the beans are fully softened.
  • In a 2nd large stock pot, brown the meat and veggies, add remaining ingredients and softened beans, simmer uncovered 1 hour.

Nutrition Facts : Calories 248.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 12.8, Sodium 839.6, Carbohydrate 44, Fiber 9.4, Sugar 19, Protein 13.6

FLYING MONKEY CHILI



Flying Monkey Chili image

Provided by Food Network

Time 14h

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound pork tenderloin, cubed
1 pound sirloin tip, cubed
2 pounds ground beef
Salt and freshly ground black pepper
1 medium onion, chopped
1 green pepper, seeded and chopped
5 cloves garlic, chopped
1 poblano pepper, chopped
2 large jalapeno pepper, chopped
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 to 3 tablespoons chili powder
2 to 3 tablespoons ground cumin
2 tablespoons ground oregano
Flour, as needed to thicken
32 ounces amber beer, (recommended: Flying Monkey Amber Ale)
1 cup dry pinto beans, soaked overnight
23 ounces smoked chipotle peppers in adobe sauce
24 ounces beef broth
16 ounces tomato sauce
Shredded cheese, jalapenos, lime wedges, for serving

Steps:

  • In a large soup pot over medium heat, brown the cubed pork, sirloin and ground beef. Season with salt and pepper, to taste.
  • Add all of the chopped vegetables and the dry spices and cook until the vegetables are cooked through. Add enough flour to make the roux and cook for 2 minutes.
  • Stir in the beer of choice and cook until everything is combined and hot. Add the beans, chipotle, beef broth and tomato sauce, and bring to a simmer. Once at a simmer, turn the heat to low and cook until the beans are soft. Ladle into serving dishes and top with shredded cheese, jalapenos, and lime wedges.

YUMMY CHUNKY MONKEY CAKE



Yummy Chunky Monkey Cake image

This is a great way to use ripe bananas and it is an easy to make cake that incorporates all of the flavors of the "Chunky Monkey" icecream that many of us love. This makes a very moist tender healthy and yummy cake! You can use greek yogurt or plain if you cannot find greek.

Provided by TaterBug

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
1 cup sugar
2 large eggs
4 large bananas, ripe and mashed
2/3 cup fat free Greek yogurt
1 teaspoon vanilla extract
4 ounces bittersweet chocolate chips, dark chocolate
1 cup walnuts, chopped, toasted (optional)
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 375 degrees F.
  • Grease 9 inch square cake pan.
  • Stir together flours, salt, baking soda, cinnamon, and baking powder.
  • Beat together oil, sugar, and eggs and vanilla until pale and fluffy.
  • Beat in bananas, and yogurt (mixture will look curdled).
  • With mixer at low spead add flour mixture until just mixed.
  • Toss the chocolate chips and walnuts in a tablespoon of flour to coat and then add to bater and fold in gently, do not overmix.
  • Spread batter evenly into pan and bakeuntil cake is golden and a wooden pick inserted into center of cake comes out clean, 40-45 minutes.
  • Cool cake on rack for 30 minutes and then turn cake out onto rack and cool completely, right side up.
  • Cake can be store for 2-3 days at room temperature.
  • This cake goes great with a dark chocolate frosting!

Nutrition Facts : Calories 554.2, Fat 29.6, SaturatedFat 7.8, Cholesterol 46.9, Sodium 386.6, Carbohydrate 70.6, Fiber 5, Sugar 35.2, Protein 8.6

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