Well this was probably the easiest chili recipe I have ever made. It took me 15 minutes to throw it together and I had virtually no mess to clean up. Yes!!!!
Tag Archives: chili
Black Bean Chili with Acorn Squash and Toasted Pepitas
Hope y’all had an awesome Halloween! We sure did! We had some friends over for a light dinner. I made this Pumpkin Soup and this Pomegranate Cashew Arugula Salad with Balsamic Dressing and homemade Mac and Cheese. With our bellies full we were ready to hit the neighborhood for some serious trick or treating! The kids ended up lots of treats and the parents enjoyed some wine and good conversation. It was a great night!
Continue reading Black Bean Chili with Acorn Squash and Toasted Pepitas
Crock Pot Chili Con Carne
As I mentioned in my last post it’s chili month here at Kim’s Healthy Eats. Yay! You can never have too many chili recipes in my book!
Buffalo Chicken Chili
This post is sponsored by Albertsons.
As fall weather quickly approaches I have been craving chili. Not just any chili, but Buffalo Chicken Chili! So I headed over to my local Albertsons grocery store for their huge Stock Up Anniversary Sale. They had just about all of the ingredients for the chili on sale. Score! Not only do I love a good chili, but I also love a good sale! Continue reading Buffalo Chicken Chili
No Bean Turkey Veggie Chili
Chili is one of my favorite things to make during the cooler months. It is easy to make and it hits the spot on these chilly nights. I made this chili without beans and loaded it with veggies instead, then topped it with guacamole and fresh cilantro. You can easily add any toppings you like.
Vegetarian Quinoa Chili
Don’t let being a vegetarian keep you from eating chili this winter. Quinoa is a great healthy alternative.
Ingredients
- 1/2 cup quinoa, cooked
- 1 cup water
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno pepper, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3/4 cup of corn
- 1 medium zucchini, diced
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 3 (15 ounce) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2-3 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and black pepper to taste
Directions
- Cook quinoa according to package directions and set aside.
- In a large pot, heat the olive oil. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
- Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Top with cheese, cilantro, greek yogurt, or avocado slices.
Inspired by Two Peas & Their Pod.