With the recent Blizzard of 2015, chili sounds like the perfect snack to serve this coming Superbowl Sunday. I recently tackled two recipes – Meaty Crockpot Chili and Veggie Qunioa Chili- that were amazing! Best news – one batch makes plenty for a party. We literally ate both recipes for 3-4 days.
MEATY CROCKPOT CHILI
2 lbs. ground turkey
1 onion – diced
4 cans tomato sauce
1 can diced Mexican tomatoes
1 can diced tomatoes
2 cans pinto beans – drained + rinsed
2 cans spicy chili beans – drained + rinsed
2 envelopes chili seasoning
1 tsp. garlic powder
1 tbsp. chili powder
Brown the ground turkey with the diced onion. Add browned turkey and onion to crockpot with remaining ingredients. Cook on high for 6-8 hours. That’s it!
VEGGIE QUINOA CHILI (adapted from Publix’ Hearty Chili)
1 yellow onion – chopped
1 green bell pepper – chopped
1 can corn
3 cups veggie stock
1 cup quinoa
1 tbsp. canola oil
2 cans red kidney beans- drained + rinsed
1 can black beans – – drained + rinsed
2 (14.5-oz) cans diced tomatoes
1 (8-oz) can tomato sauce
1 packet low-sodium chili seasoning
Boil 2 cups veggie stock, add quinoa, reduce heat and simmer for 15 minutes or until most of the liquid has been absorbed. In a large pot, heat oil on medium-high heat. Add onion, pepper, corn, and garlic. Cook until tender. Reduce heat to low. Stir in beans, tomatoes, tomato sauce, remaining 1 cup of stock, chili seasoning, and cooked quinoa. Simmer 20 minutes. Voila!
Bon Apetit, football fans!