This time of year brings on the need for comfort food and warmth.

Some of the things we like that are not overly calorie laden.  I love Chili and stews.  We love to make double or even triple batches so we have them in the freezer for those cold winter nights.  Foget to take something out or need something quick.  With Chili we can use them for so many things, burgers, chili  mac, hot dogs, my favorite baked potatoes.  Left overs for lunch.

Basic Chili

this is one batch and serves 6 to 8

1 LB 93% Ground beef

2 cans salt free kidney beans drained and rinsed

2 cans diced tomatoes

1 package chili seasoning (you choose your heat)

2 peppers diced (red, green, yellow or orange)

2 large onions diced

1 T canola oil.

2 cloves garlic minced

2 to 4 cups of water depending on how thick you like your chili.  I want my spoon to stand up in it so I use 2

In a large sauce pan

Soften onion and garlic with oil over low heat.  About 5 minutes add peppers and cook 5 more.  Add Ground beef brown

add seasoning mix cook for 5 minutes then add tomatoes and beans and water.  Cook over low heat for 20 to 30 minutes or longer checking to see if you need more water.

So good. Enjoy

Serve with cornbread, sour cream, cheese,  green onions and Tabasco

Slow Cooker Pork and Hominy Stew

1 1/2 lbs lean pork cut into 1 in pieces (i buy it cut up)

2 15 OZ cans of hominy drained and rinsed

2 cups low sodium chicken broth

1 large onion diced

2 pablano chili peppers seeded and chopped

1 16 oz jar salsa verde

1/2 bunch of cilantro roughly chopped

juice of one lime

10 6 inch corn tortillas

Toss pork and hominy in chicken broth,  salsa verde, onions, poblanos, and cilantro in a 6 quart slow cooker.  Tear 2 of the tortillas into small pieces add to slow cooker and toss. Cover cook on low for 7 to 8 hours.

Top with lime juice before serving

Warm tortillas serve with  sour cream, cheese, avocado and shredded lettuce.

White Chicken Chili  6 servings 

1 TB olive oil

1 1/2 cups chopped onions

2 t ground cumin

2 t chili powder

1 14 oz can low sodium chicken broth

2 15.8 oz Great Northern beans drained and rinsed

2 cups cooked chopped chicken breast

1/4 t pepper

juice of 1/2 a  lime and cut the remainder in slices for garnish

Heat oil in Dutch oven over medium high heat.  Add onion sauté 4 minutes until tender. Stir in cumin and chili powder sauté 1 minute.  Stir in CHicken Broth and 1 cup beans.

Mash remaining beans with potato masher or  (i put them in food processor) Add to soup.  Stir in pepper. Bring to boil stir in chicken.  Cook until heated.  Stir in lime juice and divide into 4 bowls. Garnish with lime wedges, sour cream and cilantro.  Serve with tortillas or corn chips.

These are just a few of our favorites I love to share.

Live a Life you Love ❤️

Paris

P

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