The Great Chili Cookoff

TC (my official taste tester) and I tested a couple of chili recipes I will be using for a cooking class. I found them both on the www.eatingwell.com website, which is a great resource for all sorts of healthy recipes and cooking tips. I chose two types of chili (one vegetarian, one not) that seemed quick and easy to make and didn't contain too many ingredients.

The first one we chose to make was the Beef and Bean Chili Verde. We substituted ground turkey for the ground beef portion. This meaty chili had cumin, cayenne pepper, and salsa verde, all which lended themselves perfectly to the flavor of this dish. This dish took 25 minutes from pot to plate, and is definitely one I would make again. I adjusted some of the ingredients because some I did not have in the kitchen.

Jess's "Turkey" and Bean Chili Verde

1 pound lean ground turkey

1/2 bag of frozen chopped onions

1/2 bag of frozen chopped green peppers

6 cloves of garlic, chopped

1 tablespoon chili powder

1/4 teaspoon cayenne pepper, or to taste

1 16-0z jar of salsa verde

1/4 cup water

1 15-oz can of kidney beans, rinsed

Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon until meat is browned (about 8-10 minutes). Add garlic, chili powder, cumin & cayenne; cook until fragrant, about 15 seconds. Stir in salsa and water; bring to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the vegetables are tender, about 5-10 minutes. Stir in beans and cook until heated through, about 1 minutes.

The second recipe we tried was a Zesty Wheatberry Black Bean Chili. This recipe was adjusted a bit, because my local supermarket does not carry wheatberries. Instead, I substituted quinoa, an ancient grain with whole grain attributes including protein and fiber. We cooked up the quinoa first in a separate pot. When preparing quinoa, always rinse the quinoa first, as the outer layer contains saponin, which is the plant's protection mechanism against birds and other animals that may eat it. The saponin, if not rinsed, can make the quinoa taste bitter. Once cooked, the quinoa grows in size and the squiggly outer layer makes for an interestingly visual grain dish. Here's my version of Eating Well's version this chili.

Zesty Quinoa Black Bean Chili

2 Tbsp EVOO

1/2 bag frozen chopped onions

1/2 bag frozen chopped green peppers

5 cloves of garlic, minced

2 tsp chili powder

1 1/2 tsp ground cumin

1 tsp dried oregano

1/2 tsp salt

1/2 tsp freshly ground pepper

2 15-oz cans black beans, rinsed

2 14-oz cans diced tomatoes, undrained

2 canned chipotle peppers in adobo sauce, minced (the secret ingredient!)

2 tsp light brown sugar

2 cups cooked quinoa (1 cup uncooked)

2 cups of vegetable broth

juice of 1 lime

1 avocado, diced

Boil 2 cups of vegetable broth, then add 1 cup rinsed, uncooked quinoa. Cook until all liquid has been absorbed. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt, pepper, and cook, stirring occasionally, about 5 minutes. Add beans, tomatoes, chipotle, and brown sugar. Bring to boil over high heat, reduce heat, cover, and simmer for 10 minutes. Stir in cooked quinoa, and simmer for 5 minutes. Remove from heat. Stir in lime juice. Garnish with diced avocado.

These two recipes are certainly going to be added to my chili-making repertoire.

Happy chili-eating,

Jess