Make this chilli convenient by using whatever meat, stock, and beans you have on hand.
Mami’s Mexican Chilli
1 large onion, chopped
1 bell pepper, chopped
3 tbsp. butter
1 tbsp. chili ancho powder (add more if you like spicy!)
20 oz. fire-roasted tomatoes tomatoes with juice, pureed if you don’t like chunky-style
3 c. un-rinsed homemade beans*
optional: cheddar cheese and chives or green onions for garnish
salt and pepper to taste
2 c. chicken broth //2 c. beef broth
2 cups shredded or chopped chicken or turkey//1 to 1-1/2 lbs. ground beef
Heat rimmed skillet to med-high and melt butter. Add onion and sautee on medium until translucent. Add ground beef, if using. Add ancho powder, tomatoes, chopped bell pepper, beans, stock, and chicken or turkey. Simmer on low heat for 20 minutes or until flavors combine and chilli thickens. Add salt to taste. Serve with grated cheddar cheese on top and some chives for garnish.
*If using canned beans, be sure to rinse first.
Credit – recipe adapted from Hartman family blog.
1/2 c. homemade black beans
1/2 c. cooked brown rice
1 tbsp. chopped cilantro
1 tsp. chopped chives
Combine ingredients while hot in a bowl. Serve with glass of milk.
I made this soup day one of GAPS improvising – if you are on a soup diet and are craving potatoes, this is for you. Usually creamy means potatoes, milk, etc. so I was pleasantly surprised at the effect of my surprise ingredient – cauliflower! (I don’t even like cauliflower!) So I fixed the name for ME and the kids –
Snowy Tree and Dill Soup
1 tbsp. olive oil or butter
1 small white onion, sliced 1/4 inch thick
3 small cloves garlic, coarsely chopped
1 head of cauliflower, trimmed and washed
3 tbsp. fresh baby dill, chopped (herb)
5 c. chicken stock
1 tsp. salt (or more to taste)
Heat olive oil in a 4 quart pan on med-high heat, add onion when hot. Reduce heat to medium and cook onion until mostly translucent, about 8 minutes. Add garlic, sautee about 2 minutes. Add cauliflower, dill, chicken stock, salt. Increase heat to high, bring to a boil. Cover and reduce heat. Cook 25-30 minutes or until cauliflower is very tender. Puree with an immersion blender. Add tbsp. creme fraiche or yogurt for extra creaminess. Serve alone or with chopped chicken breast.
Filed under Lunch, Recipes