Tag Archives: chili

Zucchini and Corn Chili

Sure, maybe the end of summer isn’t exactly the best time to be making chili. But when the main ingredients are zucchini and corn, why not make it in the summer when the produce is at it’s best? For someone like me who travels a lot for work, things like soups, stews and chilis are great to make in advance and store in the freezer so that when you come back from a road trip, a great meal cane be heated up in no time. This Zucchini and Corn Chili came together quickly, freezes beautifully, and is packed with healthy flavor.

Zucchini, corn and onion are cooked with chili powder and cumin before being mixed with canned tomatoes, black beans, vegetable stock, and poblano peppers. The peppers give this chili just enough of a kick while the spices provide that perfect chili flavor. The zucchini, corn and black beans make a great hearty combination in this vegetarian chili. When I’m gone for a week and tired from traveling, knowing that my refrigerator is empty, I’ll be happy to have this chili waiting in the freezer so I can relax and wait another day to do grocery shopping.


Char the poblano peppers either over an open flame on a gas burner or under the broiler. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles.


Cut the corn off the cobs. Heat a Dutch oven or other large pot over medium-high and add the oil. Add the corn and cook, stirring occasionally, until browned, 2 to 4 minutes.


Add the zucchini, onion, garlic, chili powder and cumin. Stir until the spices are toasted, about 2 minutes. S


eason with salt and pepper, then stir in half the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili).


Add the stock, tomatoes, honey and peppers. Cover and simmer until the flavors combine, 10 to 15 minutes.


Stir in the cilantro and lime juice. Serve with your choice of toppings.


Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love it

Source: Everyday with Rachael Ray magazine

Chunky Turkey and Veggie Chili

I think I’m a little bit obsessed with this chili. I’ve been eating a bowl of it every single day. And when it ran out? I made another batch. And another. All of this started because I had one lonely zucchini sitting in my produce drawer that I wanted to do something with. After taking a look around, I realized all the other vegetables I had on hand and decided right then and there to throw them all in a chili. I happened to have canned tomatoes and ground turkey on hand anyway so it was a no brainer. The result is this Chunky Turkey and Veggie Chili.

Onion, green pepper, red pepper, zucchini, and carrot are all sautéed with ground turkey until the veggies are soft and the turkey is cooked through. A few spices are added along with canned tomatoes and chipotle in adobo sauce and then the whole pot simmers until the flavors meld and the chili is hot and bubbly. I’ve made this chili with both ground turkey and ground chicken and have no preference. Want to use ground beef? Go right ahead! Chili is so easy to make and easily adaptable to accommodate picky eaters. Make it with beans, or don’t. Make it with meat, or don’t. Make it spicy, or don’t. I’ve been making a batch every single week for the last month. I portion it out immediately into containers to keep in the refrigerator so that I can grab one at lunch and heat it up quickly. What I love about chili (especially in the winter) is that it’s satisfying. I’m never let down and always feel warm and comforted when I’m done. Chili, you have my heart.


Chunky Turkey and Veggie Chili (makes 5 servings)

  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 1 medium green pepper, chopped
  • 1 medium, red pepper, chopped
  • 1 medium zucchini, chopped
  • 1/2 cup chopped carrot
  • 1 lb. ground turkey (or ground chicken)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon ancho chile powder (or regular chile powder)
  • 1 teaspoon dried oregano
  • 1 28-ounce can petite diced tomatoes
  • 2 chipotle peppers in adobo sauce, chopped

Melt coconut oil in a large pot or Dutch oven over medium-high heat. Add onion, green pepper, red pepper, zucchini, and carrot. Cook until vegetables soften, approximately 6 minutes.


Add ground turkey, salt, and pepper and cook for 10 minutes or until turkey is no longer pink.


Stir in chile powder and dried oregano.


Add tomatoes and chipotle pepper in adobo sauce; stir. Reduce heat to medium and simmer for 15 minutes, stirring occasionally.


Top with sour cream, cilantro, cheese, green onions or any of your favorite chili toppings.


Slow-Cooker Black Bean and Zucchini Chili

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

Sloppy Turkey and Chili Joes

I had a nice long 4-day weekend this weekend and I didn’t do much but read, relax and sleep. No, I wasn’t at the beach, or the lake, or the park, or the pool. I was home. I found myself going to Target two or three times just because I was bored and wanted someone to talk to. See, here in the Philadelphia area, people disappear in the summer. People either have a shore house or know someone who does. Or people go on their summer vacation, something I’ve been used to since growing up in Illinois (my birthday is in July and friends were always on vacation). Going into the weekend, I took a deep breath and resigned myself to the fact that I’d be riding solo all weekend. My only plans were to read and eat a turkey burger. Done and done. But once that was accomplished, I got bored again. So I started cooking these Sloppy Turkey and Chili Joes.

Ground turkey is cooked with onion and poblano pepper (one of my faves) until meat is browned and veggies are softened. Next, canned tomato sauce, a little brown sugar, Worcestershire sauce, chili powder, and garlic powder are added and brought to a simmer. This is such a quick and simple sloppy joe recipe that I honestly think this is my new go-to. It doesn’t require a slow-cooker or an electric skillet (what my mom used make her sloppy joes in) or a bunch of ingredients. The poblano pepper gives it a subtle bit of heat without it being too much (you can use green pepper here if you prefer) and the brown sugar gives it a mild sweetness that I like from my sloppy joes. These are messy, just the way you want them to be, so keep a lot of napkins on hand. I liked this so much that I might make another batch and eat it on some baby spinach or roasted veggies. It’s just as good when eaten with a fork.

If you like this, also check out Sweet Chili Rolls.


In a large nonstick skillet cook ground turkey, onion, and poblano pepper until turkey is no longer pink, stirring to break up turkey as it cooks.


Stir in tomato sauce, brown sugar, Worcestershire sauce, chili powder, and garlic powder. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Season to taste with salt and black pepper.


Place bun bottoms on serving plates; add cheese slices. Top each with turkey mixture. If desired, top with basil leaves. Add bun tops.


Additions:  None


  • Monterey Jack cheese

Substitutions: None

Overall Rating: Love It

Source: Better Homes & Gardens magazine

Black and White Chicken Chili

August can be strange because it’s still beach weather but with the school supply commercials and preseason football on the television and cooler-weather clothes in the stores, it can tease your mind into thinking it’s already fall outside.  Just the sound of the whistles blowing during a football game sends me to the kitchen with the urge to make chili.  But since it’s still hot outside, I didn’t want to spend a lot of time standing over the stove.  This Black and White Chicken Chili couldn’t have been any easier or any faster to make.

Navy beans, black beans and salsa verde are warmed together before adding in chicken (I used precooked rotisserie chicken which saved TONS of time!).  That’s it!  Obviously you can add in any vegetables or spices you want (just taste it first).  Once it’s all warmed through, I topped the bowl with feta cheese, lime juice and scallions.  Talk about simple.  The whole time I thought there weren’t enough ingredients for this to be a flavorful chili but it really was.  I did add a teaspoon of cumin and some black pepper which added a little spice but I completely underestimated the flavor of the green salsa in this.  It is spicy, salty and everything you want in an everyday chili.  Since I used precooked chicken, this whole dish took about ten minutes to make.  If you want a quick chili that can be made in a flash, try this.


The ingredients:


Drain and rinse the beans. In large saucepan, mix beans with salsa, chicken and 1/2 cup water (or if using precooked chicken, omit the chicken in this step).


Bring to a simmer and cook, stirring often, about 8 minutes. Remove chicken; shred and stir into chili (or add precooked chicken, if using).


Serve chili with toppings and lime wedges.



  • Cumin
  • Black pepper

Omissions:  None


  • Reduced-fat feta cheese
  • Scallions

Overall Rating:  Love It

Source:  Everyday with Rachael Ray magazine

Two-Bean Harvest Chili

Growing up, I always heard that you should eat ham and beans for New’s Years Day because it meant good luck.  But I don’t eat ham (well, maybe I do, that’s a story for another day) so I’m relying on beans to work their magic today.  After all, after the last year I’ve had, I could use all the luck in the world.  Beans are lucky, so they say, because they resemble coins and therefore promote fortune and wealth.  Similarly, cooked greens are also considered good luck because they resemble folded money.  Chicken, which I eat a ton of, is what you are not supposed to eat because they scratch backwards and can promote regret or dwelling on the past.  Who knew?  Luckily, this vegetarian Two-Bean Harvest Chili is full of beans and collard greens so it should be a perfect New Year’s Day good luck meal.

Black beans and pinto beans provide hearty comfort to this chili while fire-roasted tomatoes give a rich smoky flavor that permeates every bite.  Carrots, onion, and collard greens add some fresh bulk making this a satisfying and healthy meal to start to the New Year.  Rather than using one 28-ounce can of fire-roasted tomatoes, I used one 14-ounce can mixed with one 14-ounce can of plain diced tomatoes.  Fire-roasted pack a ton of flavor but a little goes a long way.  Collard greens, which are slightly bitter but can easily withstand heat without wilting too much, can easily be substituted with kale, escarole or spinach (just don’t leave it out – cooked greens are good luck!)  Whether you believe in tales of good luck and fortune or not, I hope the coming year treats you well and I wish each and every one of you a very happy and healthy New Year!  Now, show me the money!


The ingredients:


In a large pot, heat oil on medium heat.  Add onion, carrots, garlic,  and 1/4 teaspoon salt.  Cook 8 to 10 minutes or until golden and tender, stirring  occasionally.


Add collard greens and 1/4 teaspoon salt and cook 1 to 2 minutes or until bright green and just tender, stirring.


Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.


Stir in tomatoes and beans.  Simmer 10 minutes, stirring occasionally.


Divide among 4 bowls; top with sour cream or plain yogurt.



  • Reduced-fat shredded cheddar cheese (topping)

Omissions:  None


  • Fat-free plain Greek yogurt

Overall Rating:  Love It

Source:  Good Housekeeping Magazine

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