Leftover chili is perfect for lunch the next day!
Last week a client mentioned she was trying to make a healthier version of chili. Then this morning a good friend asked for my White Chili Recipe. And last night I made chili in the slow cooker and my husband said, “Yah, this is pretty good!” So all signs point to warm delicious chili!
My White Turkey Chili uses turkey breast, white beans and green chilis. It is always a favorite, and friends and family frequently ask for the recipe.
The Chipolte Chili that we had last night was made pretty much on a whim. I threw it in the Crock Pot in about 5 minutes yesterday morning and viola! Delicious and ridiculously easy to make from staple pantry items.
Chipolte Chili (Crock-Pot)
- 1/2 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/4 tablespoon dried chipolte chilis (it is worth the effort to get chipolte chili; I LOVE its smokey flavor)
- 1 (15 oz) can black beans
- 1 (15 oz) can pinto beans
- 1 (28 oz) can diced tomatoes, organic
- 1 cup vegetable broth
- 2 tablespoons flour (I used GF brown rice flour)
- Chop onion and mince garlic. I use pre-minced garlic that is stored in the refrigerator for occasions like this. It’s a super fast way to add a punch of flavor.
- Place onion, garlic, cumin, oregano, chilis, black beans, pinto beans and diced tomatoes in the Crock Pot (or large saucepan). Don’t drain the beans.
- Measure 1 cup broth in a 2 cup measuring cup. Whisk 2 tablespoons flour into the broth.
- Pour broth into the Crockpot. Mix it all up. Cook on low heat for 6 hours. If cooking on the stove, bring chili to a boil and then reduce heat and simmer for 30 minutes.
I added some leftover shredded chicken and 2 gluten-free nitrate-free chicken sausages to the chili after it was done cooking. If I didn’t have these precooked options, I could have added diced chicken before cooking. Add any type of protein you like-grass-fed ground beef, chicken, turkey, tempeh or keep it a bean chili.
Delish! This skillet meal pleased the whole family. Dan thought it tasted great. Sara asked for seconds. It was easy for Miss Dena eat. AND it is good-for-you too!
We went to Durango for a week and when we got home I needed to clean out the fridge a bit. Roasting is my go-to vegetable preparation method for veggies that have been in the fridge too long and are no longer fresh. I knew that I would be roasting the head of cauliflower and half bag of carrots that had survived the week in the fridge. I also had a little baggie of fresh herbs that had been forgotten in the bottom of produce drawer. I threw all of that together and came up with this tasty millet pilaf.
Rosemary Thyme Millet with Roasted Vegetables
- 2 cups water
- 1/2 cup hulled millet
- 1/2 teaspoon iodized salt
- 5 sprigs thyme
- 1 sprig rosemary
- 2 tablespoons olive oil, organic
- 1 head cauliflower
- 6 carrots
- 1 pound ground beef, grass fed or organic, or ground Turkey, organic or organic extra firm tofu
- 3 cloves garlic, minced
- Preheat oven to 450 degrees.
- Prepare the millet. Bring 2 cups of water to a boil in a large, deep saute pan. When the water boils, add the salt and millet. Return to a boil and then cover for 20-30 minutes until the millet is soft.
- While the water is boiling and the millet cooks, prepare the rest of the meal.
- Cut cauliflower and carrots into small, bite sized pieces.
- Roughly chop the fresh herbs. If you don’t have fresh herbs, use 1 teaspoon of each herb, dried.
- Toss the cut vegetables in a large glass bowl, with olive oil and herbs.
- Put the vegetables in a 9×13 glass dish and place in the oven.
- In another saute pan, brown the ground beef, turkey or tofu.
- When the millet is done, fluff it up. Then add the roasted vegetables and ground meat, turkey or tofu.
- Mix it all together and then add the garlic. Mix to combine all the flavors.
- Serve with a colorful salad drizzled with a healthy salad dressing.
Gluten-free, dairy-free, vegan if you want it to be
Makes 4 servings; per serving:
415 calories, 15 grams fat, 4 grams saturated fat, 452 mg sodium, 30 grams carbohydrate, 8 grams fiber, 6 grams natural sugar, 39 grams protein