All Entries Tagged With: "Chili"
Turkey Black Bean Chili
Minoo made a Turkey Black Bean Chili in the South Arm Community Kitchen. I had blogged about 3 other chili recipes here:
Chili is a very versatile dish. You can serve it on it’s own or serve it with bread, noodles or rice. It’s an almost complete meal by itself as it has protein from the meat and beans, and fiber and vitamins from all the vegetables in it.
You can double the recipe to freeze the leftovers in single portion containers or ziplock bags for days that you dont feel like cooking. Defrost it in the refrigerator overnight and reheat on low heat on the stove.
Ingredients
- 2 tablespoons vegetable oil
- 1 lb ground turkey or chicken
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cumin powder
- 2 tablespoons tomato paste
- 1 can (28oz/796ml) diced tomatoes
- 1 can (19oz/540ml) black beans, drained and rinsed
- 1 small zucchini, cubed
- 1/2 cup corn kernels
- 3 tablespoons chili powder
- 1/4 cup minced fresh coriander or parsley
- sour cream and sliced jalapeno peppers (optional)
This recipe is adapted from Canadian Living.
Turkey Chili
The second dish which Minoo demonstrated from the book Deceptively Delicious was called Turkey Chili with red pepper and carrot. Minoo substituted the lean ground turkey with lean ground beef as she was not able to find ground turkey when she did the groceries shopping for the ingredients. Minoo also used the real pepper and carrot instead of puree as in the original recipe as there is no children in the community kitchen.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 1 lb ground lean turkey or beef
- 2 cloves garlic, minced
- 1 tablespoon chili powder, or to taste
- 1 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon ground black pepper
- 1 (15 oz) can chopped tomatoes
- 1 (26 oz) carton reduced fat low-sodium chicken broth
- 1/2 cup red pepper puree (we used 1 cup chopped red pepper)
- 1/2 cup carrot puree (we used 1 cup chopped carrot)
- 1/4 cup cornmeal
- 2 tablespoons flaxseed
- 1 (15 oz) can kidney beans, drained and rinsed
Click on the link below for the instructions.
Chili in Indian Sauce
Karen made a Chili using some Indian Sauce she got from the food bank. It is a good way to introduce new flavour to your family to expand their culinary experience. This is a vegetarian dish. Karen served the chili with basmati rice and salad greens on the side.
The Chili in Indian Sauce is so simple and quick to prepare. The sauce is sold in microwaveable pouch which is ready to eat.
The sauce Karen used is Baingan Bharta which is roasted aubergines in a tangy sauce infused with rich Indian spices. The sauce is not too spicy.
The sauce can be served on itself but Karen used it to make a chili dish. This way, she can served a large group of people in a small budget in the community kitchen.
To make this Chili in Indian sauce is very simple. First, drain the canned beans of your choice.
Saute some fresh vegetables like onion, celery or green onion in a pan. The vegetables add freshness and flavour to the dish.
Once the vegetables are softened, add the pouch of Indian sauce.
Add the beans and some chopped tomatoes (if you like) and stir to mix well. You just need to ensure all the ingredients are heat through.
Here you are, a simple, flavorful and nutritious meal in less than 15 minutes.
Besides the Baingan Bharta (aubergine sauce), there are other flavours like Paneer Makhani (cottage cheese cooked in rich creamy tomato gravy), Sarson Ka Saag (fresh mustard leaves with aromatic herbs and spices) and Dal Tadka (Dal sauce).
Chili Con Carne
At the Gilmore Park Church community kitchen, Jean paired up with Tanni for this week’s demonstration. Sharing the load makes it easier for members as one do not have to come up with at least 2 dishes to fill the time slot.
Jean made a pot of Chili Con Carne, commonly known as Chili, is a spicy stew like dish with meat (beef or pork), chili peppers (if you prefer spicy), tomatoes, onions, beans other vegetables. The vegetarian version of Chili is known as Chili Sin Carne. Chile Con Carne in Spanish means “chili with meat”. Chili Con Carne is the official dish of the state of Texas in U.S.
Jean served the Chili Con Carne with whole wheat spaghetti. You may served it on rice or garlic toast too.
Even though Jean just prepare a dish for this week, she also brought homemade pumpkin raisin muffins to share with us. Thank you, Jean for your generosity.
Ingredients for Chili Con Carne
- 1 onion, finely diced
- 1 cup diced celery
- 1 lb lean ground beef
- 1 tablespoon minced garlic
- 1 large can of tomato soup
- 1 large can of chopped tomatoes or chopped fresh tomatoes
- 1 large can of kidney beans, drained
- 1 can of sliced button mushroom or fresh ones
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon vinegar, to tenderize the meat
