Chili

Contributed by Jan Hyde

This is a hurry and fix meal that feed a lot of people. Brown together: 1-2 lbs. hamburger.  (I use the super lean kind, but I think you could use turkey burger just fine.) 1 small to medium diced onion Add: 3 cans kidney beans 1 big can tomato juice 2 Tablespoons chili powder 1 Tablespoon salt Simmer till it tastes good to you.  It is not a thick chili, but it does get thicker the longer you cook it.

Chili

Contributed by Karen Johnson

1/2 # lean ground beef
3 cloves garlic
1/4 onion
4 celery stalks
1/2 green pepper
4 mushrooms 
Sautee all this together & rinse away any grease.

Add:
4 small cans tomato sauce
1 can Italian style stewed tomatoes
11.5 oz can of V8 juice
2 cans kidney beans
2 cans black beans
a couple of shakes of basil (about 1/2 tsp – I don't use measuring spoons)
1/4 tsp dried red pepper (estimation)
1 tsp chili powder

Lentil Chili

(Contributed by Julie Challis)

3 cups soaked and low-heated brown lentils  (Instructions in "Misc" label)

 1 1/2 cup chopped onion
1-2 garlic cloves, pressed or minced
2-4 T vegetable broth seasoning mix
1 6 oz can tomato paste
1 15 oz can crushed tomatoes
1 cup water or more if thinner chili is desired
3 T nutritional yeast
2 T chili powder
1T paprika
1 T cumin
1 T honey
1t garlic powder
1 t onion powder
1 t oregano
1 t basil
sea salt to taste

1. Prepare lentil and set aside.
2. In a large pan, saute onions, peppers and garlic in vegetable broth and 1/2 cup water until softened.
3. Add tomato paste, crushed tomatoes, water and seasonings.  Stir over medium heat until well combined and fairly hot.
4. Stir in lentils. Remove from heat.  Can be served immediately, or let it sit several hours to combine and improve the flavor.  Best on the day after preparation.

I made this last weekend for the first time which is sad because I have had this recipe for quite a while.  The flavor was excellent and quite spicy which my family likes.   

Dad's Great Green Chili

(Contributed by Natalie Ellis)

8 servings prep time 1 hr 15 min
(not typical chili at all--no normal beans)

8 cups fat-free, reduced sodium chicken broth
1 onion, finely chopped
8 portions chicken breast (about 2 lbs)
2 packages Knorr Roasted chicken gravy mix
3 cans (7oz each) mild diced green chilies
6 cloves garlic, minced
1/2 c fresh cilantro, chopped
1/2 tsp ground cumin
2 jalapenos, seeded and chopped
1 can (28 oz) White hominy, drained
8 (6-inch) wheat tortillas
1 tomato, diced
1/2 cup fat-free sour cream

Combine broth, onion, chicken, boil over high heat.  then simmer till chicken is not pink--about 20 min, remove chicken from broth and set aside to cool.
Use whisk to blend gravy mix into the broth.  then add chilies, garlic, cilantro, cumin, jalapenos, and hominy.  Bring to a boil over medium/high heat; then reduce heat to low.
Shred chicken and add back to broth, cover and simmer for 40 min.
Warm tortillas by placing them between two damp paper towels and microwaving on high for 45 seconds.
Serve soup with diced tomato and Tbsp of sour cream, may dip the tortilla.

Walk Along Chili

(Contributed by Michelle Warren from Taste of Home)

2 lbs ground beef

1 small onion, chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, un-drained

1 can (8 oz.) tomato sauce

1 can (6 oz.) tomato paste

2 to 3 tbs. chili powder (I used 2)

1 tbs. paprika

1 tbs. dried oregano

1 ½ tsp. sea salt

1 tsp. ground cumin

16 whole wheat tortillas

Shredded cheese

In a large saucepan or Dutch oven over medium heat, cook meat until no longer pink; drain.  Add onion and garlic; cook and stir for 5 minutes.  Add the next eight ingredients and mix well; bring to a boil.  Cover and simmer for 1 hour.

To serve, warm the tortillas and put the mixture down the middle, top with cheese, fold and eat. 

The recipe actually calls for corn chips of which my family really liked.  I had the whole wheat tortillas of which I really liked!

Use 16 bags (1 ¼ oz. each) corn chips – To serve, split open bags of chips at the back and scoop chili on top of chips. Top with shredded cheese.

Fast and Easy Turkey Chili

 (Contributed by Judy Rose)

1-2 lbs. ground turkey

1 small chopped onion

3 cloves garlic, pressed

The following spices to taste:  chili powder, cumin, garlic salt, and pepper

Brown turkey.  Add onion and garlic.  Add spices to meat and mash it in with a potato masher.  Let the meat take on the spicy flavor for several minutes, then add:

1 can kidney beans

1 can pinto beans

1 can black beans

1 can crushed tomatos (diced or even tomato sauce works fine)

1 can tomato paste

Simmer for a half hour or more.  Add water as needed to make a good consistency.  (My husband add green olives to this during the last minute or two - try it sometime!)