Cauliflower, Collards and Bean Chili

 Ingredients:

2 tablespoons extra-virgin olive oil

1 large red onion, chopped

6 cloves garlic, finely chopped

2 large bell peppers( any color you want) chopped

3 large carrots, diced

salt

3 Tablespoons Chili Powder

1 Tablespoon cumin powder

2 Tablespoon tomato paste

1 (28 ounce) can fire roasted tomatoes

1 (   14.5  )  can collard greens- drained

2 cups chicken broth ( can also used beef or just plain water)*

2 Tablespoons unsweetened cocoa powder

2 (15 ounce) beans - I used pinto and dark kidney beans

1/2 head cauliflower - trimmed and coarsely chopped

Directions

Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt. Cook, stirring, until the carrots start softening, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cumin and tomato paste and cook, stirring, until deep red, about 2 minutes.

Stir in the tomatoes, 2 cups water, the cocoa powder, collard greens and beans with their liquid. Simmer over medium-low heat, stirring occasionally, until thickened, about 1 hour 15 minutes

Stir in the grated cauliflower and cook until tender, about 10 minutes. (Add a splash of water if the chili is too thick.) Season with salt and pepper. Top as desired.

* I simmered it down, I didn't want something that resembled soup.

Trader Joe's sends me their new sale flyer every month. One of the things that I thought sounded REALLY good was Kale and Cauliflower chili. 

I haven't planted my kale yet but I have been on a cauliflower binge. I looked up recipes but the closest I found was one on food network web site. 

I adapted the recipe ( nothing new for me) and this came out SO SO good.

I took a large container to Mey, she loves veggies as much as I do. It also gives her a break so she doesn't have to cook.

 

Slowcooker Three Bean Chili Deluxe

 I saw this recipe on Design Mom .  Gabe loves chili . It's something we like to cook together.



I never considered adding a package of ranch dressing to chili. We looked at each other when we saw the secret  ingredient.We looked at each other and Gabe said- why not? You know what?  It was good!

It was stated on Design Mom that this isn't a spicy chili. Gabe wanted to add some of his Bat sauce which is HOT and I convinced him to add some cayenne instead. 

 Perfect for Superbowl Sunday!




Ingredients:

1 1/2 pounds ground beef
1 medium yellow onion, chopped
2 heaping teaspoons chopped garlic (about 3-4 cloves)
3-8 ounce cans tomato sauce
2-16 ounce cans light red kidney beans (do not drain)
2-16 ounce cans dark red kidney beans (do not drain)
2-16 ounce cans black beans (do not drain)
1 entire packet of powdered Ranch Dressing mix
1 Tablespoon cumin
1 Tablespoon chili powder
1 Tablespoon Cayenne powder ( my addition)
1 teaspoon salt ( didn't add)
2 spoonfuls of the secret ingredient (which is cream cheese) I added 1 tablespoon Cream Cheese

Directions:

1. In a skillet, brown the ground beef with the onion and garlic. Drain the fat.

2.Transfer to slow cooker

3 Add the remaining ingredients. Place lid on slow cooker and cook on low for 8 hours, or high for 4 hours.

3. Ladle into bowls and top with sour cream, cheddar cheese, and green onions. 

Slow Cooker Bean, Quinoa and Pumpkin Chili

Many, many years ago I met a good looking guy at a gas station. He was SO cute and I wanted to impress him with my baking.

Fall was in the air and I knew my pumpkin bread was a winner so I made him a loaf. 


Years later I found out that the cute guy didn't like pumpkin but sure loved everything else I cooked.

Now you wonder why am I making pumpkin chili?

The love of my life and I went to Olive Garden and I brought home almost all of my meal. He's going to have the pasta tonight and I'll have the chili.

It's all about compromise.

I made a few changes to the original recipe. The original recipe calls for 3 cans of beans, I added 2. 

Quinoa is a favorite and Gabe dislikes it along with the pumpkin so it was all mine to enjoy.

 I added 1/2 cup quinoa which I cooked in 1 cup of chicken broth. When the quinoa was cooked I set it aside and added it to the crockpot the last 1/2 hour of cooking the chili.

Recipe adapted from AGGIE'S Kitchen

Ingredients:

3 garlic cloves, minced
2 teaspoons olive oil
1 large onion, chopped
1 – 2 sweet yellow or orange pepper, chopped( used green peppers)
3 cups broth (vegetable or chicken)
3 cans beans of your choice( I used 2 cans, 1 15 ounce can of black beans and 115 ounce can of cannellini beans, rinsed and drained
1 15 ounce can pure pumpkin
1 14.5 can diced tomatoes, undrained ( used diced Fire- Roasted)
2 teaspoons chipotle chili powder
1 teaspoon cumin( used 2 teaspoons)
1 teaspoon smoked paprika
2 teaspoons oregano
good pinch salt and pepper( didn't use)
Greek yogurt or sour cream, for serving( added shredded cheese on top to serve- use a cheese of your choice)

Direction:

In a large frying pan saute the onion and garlic in olive oil.In the original recipe she didn't saute and added the onion and garlic directly to the crockpot.

Once the onion and garlic are cooked add to the crockpot along with the rest of the ingredients and cook for 3 to 4 hours on a low setting ( my crockpot runs hot) or until thoroughly heated. 

I love adding cheese to chili but Greek yogurt or sour cream can be added when serving.



Featured 10/29/17 What's for dinner?

Buffalo Chicken Chili

The weather has cooler off and one of our favorite's is chili. Divingabe makes a killer chili- he's nice once in awhile and kicks it down for me so I don't have to have the milk nearby.

This recipe I adapted from Forkful of comfort.
3 Tablespoons butter ( used canola spray)
1 large onion, diced
3 celery stalks, diced
3 cloves garlic, minced
1 1/2 lbs. boneless skinless chicken thighs, cut into bite size pieces ( cooked chicken thighs and shredded them before I added them to the crockpot)
1 Tablespoon chili powder
1 Tablespoon cumin
2 Tablespoons flour
1/2 - 2/3 cup buffalo sauce ( used almost a bottle of Moore's buffalo wing sauce)
28 oz diced tomatoes ( with jalapenos)
1/2 cup chicken broth (homemade)
2- 15 oz red beans, drained( 1 can black beans, 1 can kidney)
salt & pepper to taste
mozzarella, provolone, ranch, or blue cheese to garnish

In a large pot over medium heat add butter, when melted add chicken and cook until white and no longer pink. Add in onion, celery, and garlic. Season with salt & pepper, continue to cook until tender.
Sprinkle in chili powder, cumin, and flour stirring to coat. Then add in buffalo sauce, diced tomatoes, chicken broth, and bring to a boil. Reduce heat to low and add beans let simmer for 15 mins. Stir occasionally. Season with salt and pepper to taste.

I cooked the chicken the day before. Shredded and added to crockpot. Saved bones from chicken to make chicken stock.
Sprayed pan and cooked the onion and celery and added to the crock. Mixed everything else and into the pot it went. Cooked on low for about 6 hours. IF you think that it needs to be thicken up, take some cool chicken broth and add cornstarch. Mix it up so cornstarch is dissolved. Add to the chili, make sure it's mixed in and cook it longer. I can't tell you how long because it depends on the size of your slow cooker. You can tell when you check it if it's the consistently you want.

This was close to one of my divingabes chili, very easy to tone it down. Cut the amount of buffalo sauce to the degree of heat you want.