…Three Chili, Four…

More chili recipes to continue the December series.

This first one is not one that appeals to everyone (right from the title and the list of ingredients), but it is really good, satisfying, and–obviously–healthful. If you are adventurous and looking for hearty, healthy, one-pot meals, then this is a recipe for you. The second recipe is a dark kind of chili, but is simple and straightforward, without any veggie frills or odd ingredients. We’re calling it “Great Plains” because of the bison meat. I love bison meat, but the cost can be prohibitive and I give you permission to use beef if you need to.

TURKEY, CASHEW, AND KALE CHILI

  1. In a soup pot, heat 1 tablespoon extra virgin olive oil and saute 1 diced onion until it begins to go translucent, then add 2-3 pressed or minced cloves garlic and stir 1 more minute.
  2. Add 1 to 1 1/2 poUnds ground turkey or chicken and brown, breaking up, until cooked through. Add 1 teaspoon oregano, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon cayenne pepper and 1 teaspoon salt, stirring another minute. Work in 2 tablespoons tomato paste.
  3. Add 1 1/2 cups chicken or turkey broth, 1 cup dark beer, 1 can drained red kidney beans, 1 can black beans, 1 15 ounce can diced tomatoes (with green chilies, if you have them), 1 diced red bell pepper, 1 diced zucchini or summer squash, 1 cup stemmed and torn kale, and 1 peeled and grated carrot. Bring to boil, reduce heat, and simmer until veggies are soft, 20 minutes or so.
  4. Top with 1/4 cup raw cashews, chopped, and 1/2 cup chopped cilantro. Serve with lime wedges, optionally, and a healthful grain, such as quinoa or farro.

GREAT PLAINS CHILI

  1. In a soup pot, heat 1 tablespoon virgin safflower oil and saute 1 finely diced onion until it begins to go translucent, then add 1 pressed or minced clove garlic and stir 1 more minute.
  2. Add 1 pound ground bison and brown, breaking up, until cooked through. Add 1 teaspoon cayenne pepper, 2 teaspoons cumin, and 1/4 teaspoon ground cinnamon, stirring another minute.
  3. Add 1 30 oz can crushed tomatoes, 1 bottle beer of choice, 1 cup water, 1 can northern beans (or other white), and salt and pepper to taste.  Bring to boil, reduce heat, and simmer until tastes are melded, 20 minutes or more.
  4. Serve with cooked, wild or brown rice (or a combo) and preferably a veggie, like a nice, green salad or a baked sweet potato.

*To continue with the Chili Series, click here.

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