Chili .... Hold the Beans

Chris and Mason love chili, but they hate beans. So I worked up this little beanless number and it was a hit.

3 tbsp. extra virgin olive oil
3 cloves chopped garlic
1 1/2 lbs. ground beef
2-3 tablespoons chili powder
28 oz. can of crushed tomatoes
2 cans Campbell's tomato soup
1 cup plain bread crumbs (optional)
Cumin - to taste
Salt - to taste
Pepper - to taste
Hot Sauce -to taste

Cook garlic in the olive oil over low heat. Keep an eye on it - doesn't take long. Add in ground beef and brown.

Spray Crock-Pot with non-stick cooking spray. Add beef and garlic mixture. Add all remaining ingredients except the bread crumbs. Stir well. Keep on low for about 10 hours, stirring occasionally. Add in the bread crumbs only if you like a thicker chili.

And for goodness sake - please top this with sour cream and cheese!!

Turkey Chili Mac

I found this recipe in one of my low-fat cookbooks and decided to give it a try. I modified it a bit to our tastes and Matt and I both enjoyed it. It's easy to make and great on a cold night when you want something hearty but don't want all the calories!

1 cup uncooked elbow macaroni

1 lb. ground turkey

3 garlic cloves, minced

1 tsp. chili powder

1/2 tsp. black pepper

1/2 tsp. ground cumin

1/2 tsp. allspice

1/4 tsp. coriander

1/4 tsp. salt

1 - 16 oz. can chili beans

1 - 14.5 oz. can crushed tomatoes

1 - 8 oz. can tomato sauce

3/4 cup reduced fat cheddar cheese

Cook pasta and drain. While pasta cooks, heat a Dutch oven or large pot over medium-high heat. Add turkey and next seven ingredients. Cook until turkey is browned. Add cooked pasta, beans, tomatoes and tomato sauce. Cook until heated through. Sprinkle evenly with cheese.

White Chicken Chili

My friend, Beth, shared this recipe with me. This would be perfect on a cold, snowy night. Enjoy!

2-3 TBSP olive oil
1 medium onion, diced
2 large cloves garlic minced
1 ½ tsp ground cumin
½ tsp dried marjoram
1 tsp dried oregano
½ TBSP jalapeno peppers, chopped (optional)
½ tsp cayenne pepper
2 cans northern beans
1 lb cooked chicken, diced
3-4 cups chicken stock
1 ½ cups white cheese, shredded
½ cup salsa

Saute first seven ingredients in olive oil for five minutes. Add beans and stock and bring to a boil. Reduce heat and add diced chicken, salsa and half of the cheese. Simmer until heated through.

When serving, sprinkle with remaining cheese and sour cream. Great with tortilla chips!

Turkey Chili

I had been in search of a good chili recipe for quite some time. I asked Grandma Helen for her recipe and referred me to my Aunt Cindy. Grandma loves Cindy's chili. So, I called my aunt to get her recipe. Turns out she came across the Consumer Reports recipe years ago and that is what she has used all these years. She has it memorized. In fact, she gave it to me over the phone while walking on the beach in North Carolina. I modified it a bit for our tastes. Rather than green pepper, I use red, and because Matt and I aren't big fans of onions, I omit them. I just made this chili tonight and our family loved it. I hope you do, too!

1 lb. ground turkey
1 clove minced garlic
1 medium red pepper
4 TBSP chili powder
1 TBSP cider vinegar
¼ tsp. all spice
¼ tsp. coriander
1 tsp. cumin
½ tsp. salt
½ cup water
28 oz. can crushed tomatoes
16 oz. can chili beans
¼ cup frozen corn

Cook turkey, garlic and red pepper in a soup pot over medium high heat, stirring frequently to break up meat. Cook until meat has last its pink color. Add remaining ingredients. Bring to a boil, cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.

I serve the chili with toppings...sour cream, cheddar cheese, diced onions and chopped black olives (Matt's favorites).