Chili, soup and chowder recipes
Black Bean and Sweet Potato Chili
Avocado oil spray
2 medium sweet potatoes
4 teaspoons minced garlic
2 tablespoons chili powder
4 teaspoons ground cumin
1 teaspoon ground chipotle pepper
¼ teaspoon table salt
2 cups water
28 ounces canned black beans, rinsed
2 cups canned tomatoes
2 teaspoons fresh lime juice
1 tablespoon cilantro, chopped
2 tablespoons canned chipotle peppers, (one whole pepper)
Heat avocado oil in a large stock pot and bring to medium-high heat. Add diced sweet potato and cook, stirring often, about 4 minutes.
Add garlic, chili powder, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes. Add canned tomatoes. (If you don't like chunks like I do, puree at this point).
Add beans, tomatoes and lime juice and return to a simmer. Cook for an additional 45 minutes.
Garnish with sour cream, cheddar cheese and serve with chips.
Farmers Market Corn Chowder
8 ears of corn, husks and silk removed
1 tablespoon butter
4 slices bacon
¼ cup flour
5 cups chicken broth (can use vegetable broth to keep this vegetarian)
12 ounces red potatoes
1 cup fat free half and half
Using a sharp knife (careful!) cut the kernels from the ears of corn; transfer to a bowl. (I got exactly 5 cups of kernels). Now holding the cob in another bowl, carefully scrape down the sides of the ear of corn, getting the corn milk from the cob.
Melt the butter in a Dutch oven over medium heat. Add bacon, salt and pepper (about ½ a teaspoon each -- or to taste). Cook for a few minutes, then add flour and cook for 2 minutes. While stirring constantly, gradually whisk in the broth and bring to a boil. Add the corn kernels, and potatoes. Reduce to simmer and cook until potatoes are softened -- about 15-20 minutes.
Transfer 2 cups of the chowder to a blender and puree until smooth -- about 2 minutes. Return the puree to the pot, stir in the half and half and the reserved corn milk. Season with salt, pepper and sprinkle with chopped parsley and shredded cheddar cheese.
Creamy Chicken and Lemon Dill Soup
½ cup diced carrots
½ cup diced zucchini
1 tablespoon flour
1 tablespoon light butter
3 cups chicken broth
1 tablespoon fresh dill
1 teaspoon lemon juice
½ teaspoon crushed red pepper
1 cup cooked noodles (I used soba -- and that's 2 ounces dry)
3 ounces rotisserie chicken breast, roughly chopped
Heat stock pot with avocado oil spray. Cook carrots and zucchini for 5 minutes. Add butter. Once melted, add flour. Cook and stir for one minute.
Slowly add the chicken broth. Simmer for five minutes. Remove from heat. Stir in the lemon juice, dill, red pepper and chicken. Let sit for a few minutes to heat the chicken. Add cooked noodles and enjoy! Feel free to season with additional salt and pepper as needed.