Soups/Salads

Slow-Cooker Black Bean and Zucchini Chili

January 26, 2015
Shannon
0 comments
beans, chili, food, tomatoes, turkey, zucchini

As I’m sure you’ve heard, we are supposed to get a little bit of snow here in the Northeast. I’m not someone who panics and runs to the grocery store when a storm is coming (although maybe I should) but I did happen to pick up a few things anyway. I did a lot of cooking this weekend so I have plenty of food to get me by (assuming I don’t lose power). After a quick trip to the produce stand on Saturday, I decided to use some extra zucchini for this Slow-Cooker Black Bean and Zucchini Chili. Warm and hearty, this chili will hopefully keep me warm while it snows.

Ground turkey (the recipe calls for beef), zucchini, black beans, onion, fire-roasted tomatoes and seasonings are combined in a slow-cooker where the meat melts into the sauce. Because I used ground turkey, I only cooked this chili for about 3 1/2 hours on high and it turned out perfect. The fire-roasted tomatoes given this chili so much flavor while the zucchini and beans help make it hearty. I’m really happy to nosh on this over the next few days. Now I just have to pray that I don’t lose power. Cold chili just isn’t the same.

In a 4- to 6-quart slow cooker, combine the meat, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.

Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Serve the remaining chili with the sour cream, avocado, and cilantro.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Real Simple magazine

Mexican Chicken Lime Soup

Sometimes, I like the cold. Sure, you think I’m crazy and that’s okay but as tired of the cold as I get by the end of winter, there are those moments when I enjoy it. I don’t like bundling up in a thick coat and layer myself up with gloves, a scarf and hat only to drive around town running errands feeling like Randy from A Christmas Story. But I do like the way the cold air makes me feel especially like on a clear and sunny blue sky day. The cold can be invigorating. It can also be brutal, I know. Cold days are the quintessential time to make a warm and spicy soup like Mexican Chicken Lime Soup.

Chicken thighs are cooked with onions and garlic before simmering with broth and chipotle peppers in adobo sauce. Cilantro, lime juice, avocado, and crushed tortilla chips add even more flavor to this comforting soup which really warms you up from the inside out. The chipotle peppers in adobo sauce really give this soup a vibrant kick while the avocado provides a creamy coolness. Also, the lime juice adds a welcome hint of citrus. Corn, black beans, or red and green pepper would be welcome additions but are unnecessary. This quick soup is flavorful enough that you’ll enjoy its bold simplicity. Go ahead, bundle up and eat this soup outside in the cold. Just kidding.

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes.

Stir in the chipotles and adobo sauce, then stir in the chicken broth.

Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.

Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Everyday with Rachael Ray magazine

Smoky Weeknight Chili

I was shocked the other day when I was driving around and noticed how few leaves are on the trees already. Didn’t summer just end? Did I miss the full color of bright yellow, red, and orange leaves that I’m typically in awe over every single Autumn? It’s only the middle of October! And, I might add, it’s going to be 80 degrees in Philadelphia today! Where are my leaves? I shake my head thinking about how quickly Christmas will be here, which means winter, which means cold, which means…sad face. I love Fall, and all that comes with it: bright leaves, football, pumpkin beer, and warm chili. I may not be able to do anything about the leaves but I can certainly make some chili. This Smoky Weeknight Chili is perfect for the busy person who doesn’t have time to hang out in the kitchen before dinner.

With two different kinds of beans and no meat, this vegetarian chili gets thick tomato flavor from tomato sauce, smokiness from fire-roasted tomatoes, and a warm, surprising undertone from cocoa powder. Don’t worry, there is nothing sweet about this chili which is hearty and fulfilling, even though it’s vegetarian. Sure you can add meat if you’d like but there is no need. The white beans are creamy, the chickpeas are chewy and the onion and peppers round everything out. This is a perfectly quick meal for the middle of the week in the middle of month like today.