Beef and Beer Chili

This is the BEST chili EVER! I love it. I got it from Cooking Light.

I usually brown the beef and onions then throw everything minus cornmeal and lime juice in the crock all day. Then about 20 min before we eat I throw those in.

Ingredients

• 1 1/2  cups  chopped red onion (about 1 medium)
• 1  cup  chopped red bell pepper (about 1 small)
• 8  ounces  extralean ground beef
• 2  garlic cloves, minced
• 1 1/2  tablespoons  chili powder
• 2  teaspoons  ground cumin
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1  (19-ounce) can red kidney beans, drained
• 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1  (14-ounce) can low-sodium beef broth
• 1  (12-ounce) bottle beer (such as Budweiser)
• 1  tablespoon  yellow cornmeal
• 1  tablespoon  fresh lime juice

Preparation

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

Nutritional Information

Calories:

261 (20% from fat)

Fat:

5.7g (sat 2.1g,mono 2g,poly 0.2g)

Protein:

18.3g

Carbohydrate:

30.3g

Fiber:

8.3g

Cholesterol:

30mg

Iron:

3.7mg

Sodium:

799mg

Calcium:

74mg

Jackie Mills, M.S., R.D., Cooking Light, SEPTEMBER 2007

Vegetarian Chili

I got this from cooking light

Yield: 8 servings (serving size: 1 1/2 cups soup)

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 garlic cloves, minced
• 4 cups water, divided
• 2 tablespoons sugar
• 2 tablespoons chili powder
• 2 tablespoons Worcestershire sauce
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (6-ounce) can tomato paste
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese, if desired.

Nutritional Information

Calories:

276 (11% from fat)

Fat:

3.5g (sat 0.3g,mono 1.3g,poly 1g)

Protein:

12.7g

Carbohydrate:

49.7g

Fiber:

14.7g

Cholesterol:

0.0mg

Iron:

4.2mg

Sodium:

587mg

Calcium:

107mg

white chili

White Chilli

4 boneless, skinless chicken breasts (can be fresh or frozen)

2 cans (14.5 oz) chicken broth

1 tsp garlic powder

1 tsp white pepper

3 tbsp olive oil

2 cans (15 oz) great northern beans

1-2 cans of tomatoes

chili powder to taste

1 can (10.5 oz) cream of chicken soup

1 block of Monterey jack cheese, shredded

Sour cream

Monterey jack cheese

Tortilla chips

1) Put chicken in glass baking dish and pour 1 can chicken broth over chicken. Cover with foil and bake at 350 degrees for 1 hour.

2) Remove chicken and reserve broth. Cut chicken into small pieces and season with white pepper and garlic powder.

3) Sauté chicken in oil in stock pot for 2-3 minutes.

4) Add reserved broth and remaining ingredients and bring to a boil.

5) Reduce heat and simmer for 30 minutes.

6) Serve with tortilla chips, cheese, and sour cream

we love this soup. its good with avocado on it too you can throw it all in the crock pot too