Another very common meal in our house. We love chili, especially in the winter, but sometimes it shows up during the summer as well. There are so many variations on this, it seems like every time I make it, it is different. This is the one for this week:
Ground turkey
Onion
Bell peppers any color
Zucchini
Chili powder
2 Cans of diced tomatoes
Can of black beans
Red pepper flakes
Splash of G-free beer (optional)
Brown the turkey in a large pot, drain. Add onion, bell peppers and zucchini (and any other desired veggies). Cook until softened. Add cans of tomatoes and drained black beans. Add chili powder until it turns a dark red and some red pepper flakes. Also works if you chop up a jalepeno. Let simmer as long as you can. I would say at least 30 mins. I usually top with a little low fat chedder or some sour cream. Sometimes we also make G-Free cornbread to go with it too. Oh, and like the wine for the pasta sauce, once a beer is open someone will have to drink it! :)
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Here's my chicken chili recipe (I have NO idea if it's Gluten free):
ReplyDelete1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16-ounce jar salsa
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
Sour cream, for garnish
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.