Chili Out

Fighting the flu or just a cold that won’t quit? Sure, chicken soup might get you through those dark days. But to really fill the belly and satisfy the soul—and to take your mind off of the fact that you just ran out of tissues—cooking up some chili can put more pep in your step.

Forget the usual recipe. There are almost more varied ways to make chili than to enjoy tea! Go vegan—or not; there are plenty of robust yet healthy methods to chili madness. Most hearty chilis go heavy on the pepper, cayenne, garlic and other spices, but depending on how your taste buds are feeling, you might go easy on those spices in favor of flavors like sweet potato, ginger and oregano. These recipes also get a little sweet, incorporating peanut butter and even cocoa for unique tastes.

Make sure you also check out some of the health benefits of Chili peppers!

Simple, Perfect Chili

Adapted from FoodNetwork.com

If you’re going for basic beef chili with a Mexican flair, this flavorful recipe works better than most.

Total Time: 1 hr 35 min. Prep, 15 min. Cook, 1 hour 20 min. Yields 6 to 8 servings.

Ingredients

• 2 pounds ground beef
• 2 cloves garlic, chopped
• One 8-ounce can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
• One 15-ounce can kidney beans, drained and rinsed
• One 15-ounce can pinto beans, drained and rinsed
• Shredded Cheddar, for serving
• Chopped onions, for serving
• Tortilla chips, for serving
• Lime wedges, for serving

Method

1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned.
2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
3. After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings.
4. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor.
5. Add the beans and simmer for 10 minutes. Serve with shredded cheddar, chopped onions, tortilla chips and lime wedges.

Sweet Potato Chili

Adapted from Yeah That Vegan Shit, modified from a recipe from The Great American Detox Diet

There’s just something about sweet potatoes that make them adaptable to almost any recipe. They pack their own flavor punch, and seem to work in both hearty and sweet offerings. Blended here with a dash of cocoa powder, you’ve got a most unusual and satisfying chili variant.

Serves 6.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 1 roasted red pepper (placing them in a paper bag for Step 6—instead of a bowl with saran wrap—also works wonderfully), chopped
• 5 cloves roasted garlic, mashed up
• a few smidgens of salt to taste
• 1 large sweet potato, cut into 1/2-inch cubes
• Zest and juice of 1 lime
• 1 28-can diced tomatoes
• 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
• 1 jalapeno chili pepper, seeded and chopped (next time I’d use 2)
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon cocoa powder
• Multiple dashes of cayenne pepper until spicy to your liking
• Throw in some extras! How about cashews, a lime, cut into wedges and 1 cup chopped cilantro leaves, washed and dried.

Method

1. Warm the oil in a large pot over medium heat and add the onion, red pepper, garlic and salt. Sauté until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook until potatoes are close to soft, continuing to stir occasionally. Revel in the most glorious scent of roasted red pepper and sweet potatoes wafting from your pot.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder and cocoa, cayenne pepper (to taste), bring to a simmer, cover, and cook for 10 minutes.
4. Serve with cashews, chopped cilantro, and lime wedges for garnishing. (Urge folks to use them all, especially the lime juice—so tasty.) Also serve with a side of homemade cornbread.

Thai Turkey Chili

This chili was created by Christine Riccitelli, a finalist on Today Show’s “Too Good To Be Healthy!” recipe contest in October.

Cumin, ginger and soy sauce call to mind favorite Asian flavors in this chili, which doesn’t lack for rich taste what it does in unhealthy ingredients! Perfect to woo all your family and friends on post-holiday diets. Just reassure them it’s guilt-free.

Nutritional value: 350 calories per serving. Makes 6 servings.

Ingredients

• 20 oz package extra lean (99%) ground turkey breast
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1/2 teaspoon red hot pepper flakes
• 1 cup chopped green onions
• 2 cups shredded carrots
• 2 red bell peppers, chopped
• 1/3 cup soy sauce, reduced-sodium
• 1 – 28 oz can crushed tomatoes
• 1 – 15 1/2 oz can black beans, drained & rinsed
• 3 tablespoons peanut butter
• 1 bunch fresh cilantro, chopped

Method

1. In a large 4-6 quart size pot, cook turkey, garlic and ginger until turkey is no longer pink, stirring constantly to break up turkey. Once fully cooked, drain the liquid.
2. Stir in cumin, chili powder and red pepper flakes. Then, add the remaining ingredients (except peanut butter and cilantro). Mix well and bring to a boil over high heat.
3. Reduce to a simmer, cover and cook for 20 -30 minutes until vegetables are tender.
4. Stir in peanut butter and cilantro.
5. Spoon into bowls and serve hot.

Vegan Black Bean and Squash Chili

Adapted from HeavenRecipes.com

You get hearty flavor and rich texture without the added calories—feel free to cheat a bit with flavored tortilla chips or toasted bread for a side!

Serves 4. Active time 25 minutes, total time 25 minutes.

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash, peeled and cubed (about 2 cups)
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, roughly chopped (about 1 ½ cups)
• 1 yellow and 1 orange bell pepper, roughly chopped (about 1 cup each)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 medium cloves garlic, minced or grated with a microplane grater
• 3 1/2 ounces (1/2 small can) chipotle chilies in adobo
• 2 cups homemade or store-bought low-sodium vegetable broth
• 2 (15 ounce) cans black beans, drained and rinsed
• 4 scallions, white and light green parts only
• 1 cup shredded vegan ore regular cheddar or Monterey Jack cheese for serving (see note above)
• 1 ripe hass avocado, diced

Method

1. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the butternut squash and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Add the onion and peppers, stirring and cooking until softened, about 3 minutes. Add the cumin, oregano and garlic and cook until aromatic, about 1 minute.
2. Add the chipotle peppers, stock, and beans and cook until the squash has finished cooking, about 10 minutes. Mash the beans gently with a wooden spoon against the side of the pot to thicken, then season with salt and pepper. Ladle into bowls and serve with scallions, grated cheese, and avocado.

White Bean Chicken Chili

Adapted from TasteofHome.com

White beans can lend chili a lighter taste, perfect for adding a variety of flavors that blend well with their smoother texture.

Prep: 40 min. + soaking. Cook: 3-1/2 hours. Makes 20 servings.

Ingredients

• 2 pounds dried great northern beans
• 1-1/2 cups diced onion
• 1 tablespoon canola oil
• 1 tablespoon ground oregano
• 2 teaspoons ground cumin
• 1-1/2 teaspoons seasoned salt
• 1/2 teaspoon cayenne pepper
• 4-1/2 quarts chicken broth
• 2 garlic cloves, minced
• 2 pounds boneless skinless chicken breast halves, cubed
• 2 cans (4 ounces each) chopped green chilies

Method

1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
2. In a stockpot, sauté onion in oil until tender. Combine seasonings; add half to onion mixture. Sauté 1 minute. Add the beans, broth and garlic; bring to a boil. Reduce heat; cover and simmer for 2 hours.
3. Coat chicken with remaining seasoning mixture; place in 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes or until chicken is no longer pink; add to beans. Stir in chilies. Cover and simmer for 1-1/2 to 2 hours or until flavors are blended.