Chilis are an excellent dinner option for the winter months. Not only do they make great leftovers, they also often contain dried beans and peas, a January Foods of the Month! Chilis are easy to make – load yours up with lots of veggies and lean meats. Here are our top 2 favorites – one made with beef on the stovetop and one made with chicken in a crockpot. Which one would you make?
“Hardy” Beef Chili – Dice one onion and one green pepper, then cook in olive oil over medium heat in a large pot. Add 4 chopped garlic cloves. Next, add 1 lb. of groud beef, crumbled. Mix the meat and veggies together until cooked through, about 10 minutes. Add 1 6 oz. can of tomato paste, 1 15 oz. can of kidney beans, 1 15 oz. can of canellini beans, and 1 28 oz. can of diced tomatoes, with the juices. Add 2 cups vegetable broth and red pepper flakes, cumin, salt and pepper, to taste. Let simmer for one hour, stirring occansionally. Serve with your favorite toppings like low fat cheese, avocado, cilantro and green onions.
Slow Cooked White Bean Chicken Chili – Dice 2 chicken breasts, then cook over medium high heat on the stovetop until no longer pink. Add 1 diced onion, 1 jalapeno, and 2 cloves of chopped garlic and cook 2 more minutes. Using a crock pot, combine 2 cups chicken broth, 1 15 oz. can canellini beans, 1 15 oz. can garbanzo beans, the chicken mixture, and salt and pepper, to taste. Cook on low for 3-4 hours until chicken becomes tender. Stir before serving and enjoy with your favorite toppings (we like green onion and cilantro).