4 Kickin’ Chili Recipes

Chili Recipes from Door to Door Organics Honestly, what’s not to love about chili? It’s scrumptious yet simple to make, it fills your family’s bellies, and everyone can doctor it up with whichever garnishes they like. Plus, chili often tastes even better as leftovers because the flavors have had more time to meld. And it’s freezable! Just double your batch and pop half in the freezer for an easy thaw-and-enjoy dinner down the road.

Cathy Christiansen gives us three meaty recipes and one hearty vegetarian chili you just gotta try. Each one is brimming with flavor and easy enough for first-time chili cooks to master.

White Bean Chili

White Bean Chili
This protein-packed medley of lean ground turkey or chicken, cannellini beans, onion, garlic, green chilies, and spices gives you a lighter yet luscious meal.

Serves: 6 to 8
Prep time: 15 minutes
Cook time: 1 hour

Ingredients:
1 to 2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1 pound ground turkey or chicken
2 teaspoons cumin
½ teaspoon oregano
¼ teaspoon cayenne
½ teaspoon salt
½ teaspoon pepper
3 cups chicken stock
2 (4-ounce) cans green chilies
3 (15-ounce) cans cannellini beans, drained

Suggested garnishes:
Sour cream or Greek yogurt
Avocados, chopped
Shredded cheddar or Monterey Jack cheese
Tortilla chips
Fresh cilantro
Scallions, chopped
Hot sauce

Directions:
1. Heat oil in Dutch oven or heavy pot over medium heat. Add onions, garlic, and ground meat and cook until browned.
2. Add spices and cook for another minute.
3. Add stock and green chilies and simmer for 45 minutes. (Alternately, place in a slow cooker and cook on low for 4 to 6 hours.)
4. Add beans, cook for another 15 minutes, then add salt and pepper.
5. Serve with desired garnishes.

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Classic Beef Chili

Classic Beef Chili
You can’t go wrong with traditional beef chili brimming with a mélange of beans, hearty veggies, and a kick of heat.

Serves: 6 to 8
Prep time: 15 minutes
Cook time: 1 hour

Ingredients:
2 tablespoons olive oil
1 pound ground beef
2 red or orange bell peppers, chopped
4 stalks celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 quart chicken or beef stock
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (15-ounce) can kidney beans

Suggested garnishes:
Sour cream or Greek yogurt
Chopped avocados
Shredded cheddar or Monterey Jack cheese
Tortilla chips
Fresh cilantro
Chopped scallions
Hot sauce

Directions:
1. In a large Dutch oven or heavy pot, heat oil and cook beef, peppers, celery, onions, and garlic until veggies are tender and meat is browned, about 8 to 10 minutes.
2. Add spices and cook for another minute.
3. Add tomatoes and stock, bring to a boil, then reduce heat and simmer for 45 minutes. (Alternately, place in a slow cooker and cook on low for 4 to 6 hours.)
4. Add beans and simmer for another 30 minutes.
5. Serve with desired garnishes.

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Green Chile

Classic Green Chili
Tap into the traditions of New Mexico with this flavor-rich green chile full of pork and potatoes.

Serves: 6 to 8
Prep time: 15 minutes
Cook time: 30 to 40 minutes

Ingredients:
1 tablespoon olive oil
1 pound ground pork
1 yellow onion, chopped
3 cloves garlic, minced
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
2 (4-ounce) cans chopped green chilies
2 packages Frontera green enchilada sauce
1 quart chicken broth
½ teaspoon salt
½ teaspoon pepper
4 cups yellow, white, or sweet potatoes, diced

Suggested garnishes:
Sour cream or Greek yogurt
Flour or corn tortillas
Chopped avocados
Shredded cheddar or Monterey Jack cheese
Fresh cilantro
Chopped scallions
Hot sauce

Directions:
1. In a Dutch oven or heavy pot, heat oil and cook pork, onion, and garlic until pork is done.
2. Stir in flour and cook for another 2 minutes.
3. Add chilies, enchilada sauce, broth, salt, pepper, and potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 30 to 40 minutes.
4. Add additional salt and pepper if needed and serve with desired garnishes.

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Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili
This rich, hearty vegetarian chili will delight carnivores, too. It’s got the perfect blend of savory, sweet, and spicy.

Serves: 6 to 8
Prep time: 15 minutes
Cook time: 30 to 40 minutes

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons oregano
2 teaspoons cumin
½ teaspoon cayenne
3 (15-ounce) cans black beans, drained
3 cups vegetable broth
1 (14.5-ounce) can diced tomatoes, drained
3 sweet potatoes, peeled and cubed (about 3 cups)
1 tablespoon cider vinegar
Salt and pepper to taste

Suggested garnishes:
Sour cream or Greek yogurt
Chopped avocados
Shredded cheddar or Monterey Jack cheese
Tortilla chips
Fresh cilantro
Chopped chives
Hot sauce

Directions:
1. Heat oil in a Dutch oven or heavy pot over medium-high heat. Add onions, bell peppers, and garlic and sauté until veggies are soft, about 8 minutes.
2. Add spices and cook for another 2 minutes.
3. Add beans, broth, tomatoes, and sweet potatoes. Bring to a boil, reduce heat, and simmer until potatoes are fork tender, about 30 to 40 minutes.
4. Add vinegar and salt and pepper to taste; serve with desired garnishes.

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