Lots of Lentils Chili

The main course for the vegetarian meal made in the South Arm Community Kitchen for Older Adults Cooking Club is a Lentil Chili.

052

You can double this recipe and freeze the extra portion.

Ingredients

  • 4 cups water
  • 1 x 14oz can no salt added dice tomatoes
  • 1 1/2 cups dried brown lentils, rinsed & soaked
  • 1 green pepper, chopped
  • 1/3 cup chopped onion
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Garnish
  • 1 tablespoon fresh lime juice
  • 1/4 cup shredded low fat cheddar cheese
  • 2 medium green onions, sliced

003

Source: Healthy Family Meals, American Heart Association

(more…)

Continue Reading

Chicken Chili

For the main course, Minoo shared a Chicken Chili recipe at the South Arm Community Kitchen. Minoo served the Chicken Chili with steamed basmati rice. You can find the recipe on how to cook basmati rice here except that Minoo did not flavoured it with saffron  this time.

Chicken-Chili-13

The Chicken Chili is very saucy and tomato’ish. The sauce is good with the steamed rice.

Ingredients

  • 4 cups chopped yellow onions
  • 1/8 cup good olive oil, plus extra for chicken
  • 4 cloves garlic, minced
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 teaspoons sea salt, plus more for chicken
  • 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves or 1 tablespoon dried ones
  • 4 split chicken breasts, bone in, skin on
  • freshly ground black pepper

Chicken-Chili-1

This recipe used skin on and bone in chicken breast which is cheaper. The chicken breast is cooked with the skin on and bone in for more flavour. The skin and bones can be easily removed after cooking.

Source: unknown

Serves 8 (more…)

Continue Reading

Spiced Squash and Corn Chili

The second dish prepared by the seniors at the South Arm Cooking Club for seniors is a vegetarian chili dish. This is a healthy and hearty dish for the cold winter.

Spiced-Squash-and-Corn-Chili-11

The Spiced Squash and Corn Chili has a little kick in it and it utilizes butternut squash which is in season. The addition of walnuts adds a little crunch to the chili.

Butternut squash is a good source of fiber, vitamin A, C and E, manganese, magnesium and potassium.

Ingredients

  • 6 cloves garlic, minced
  • 3 onions, finely chopped
  • 1 small butternut squash, about 4 cups
  • 2 can diced tomatoes
  • 1 can tomato sauce
  • 2 tablespoons chili powder or according to taste
  • 1 tablespoon cayenne pepper or according to taste
  • 1 tablespoon coriander and ground cumin
  • 1 tablespoon ground cinnamon and allspice
  • 2 bay leaves
  • 1 tablespoon chili flakes or according to taste
  • 2 tablespoons smoked paprika or according to taste
  • 3 bell peppers, mix colors, chopped
  • 1 can corn nibblets
  • 2 cans black beans
  • 1 cup walnuts (optional)

Spiced-Squash-and-Corn-Chili-1

Source: unknown

Serves 8 to 12

(more…)

Continue Reading

Turkey Corn Chili

The South Arm Cooking Club for Seniors whipped up a south western theme meals. To start off, Sydney, Chris and Frank made a Turkey Corn Chili.

Turkey-Corn-Chili-7-600x400

This is a good recipe for times when you’ve leftovers chicken or turkey. Adjust the amount of broth according to your preferred thickness.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped
  • 1 bay leaf
  • 1 1/2 pounds cooked chicken or turkey, diced
  • 1 1/2 to 2 tablespoons chili powder
  • 1 1/2 to 2 tablespoons ground cumin
  • 2 cups frozen corn kernels
  • 1 (32 ounce) can diced or crushed tomatoes
  • 2 cups chicken broth
  • 2 scallions, white and greens, chopped
  • salt to taste

Turkey-Corn-Chili-1-600x400

Source: adapted from Rachel Ray

Prep time: 20 minutes;  Cook time: 15 minutes;  Serves 4 to 6

(more…)

Continue Reading

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:

turkeychili-17-600x400

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)

turkeychili-2-600x400

This recipe is adapted from Canadian Living.

(more…)

Continue Reading

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.

IMG_4426

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

IMG_4399

Click on the link below for the instructions.

(more…)

Continue Reading

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.

IMG_3184

The Chili in Indian Sauce is so simple and quick to prepare. The sauce is sold in microwaveable pouch which is ready to eat.

IMG_3171

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. (more…)

Continue Reading

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.

_MG_4621_edited-1

Jean served the Chili Con Carne with whole wheat spaghetti. You may served it on rice or garlic toast too.

_MG_4628_edited-1

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.

_MG_4567_edited-1

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

_MG_4566_edited-1

(more…)

Continue Reading
Close Menu