Walt Disney Chili and Breadsticks

 1 Tbsp olive oil

1/2 green bell pepper, chopped

1/2 yellow onion, chopped

1 Tbsp garlic, chopped

1 jalapeno, chopped (no seeds)

Cook for 5-10 minutes in a large pot then add:

1/2 cup fresh parsley

15 oz can of pinto beans

15 oz can diced tomatoes

1 cup chicken broth

1 cup water

1/2 lb sausage, cooked (or browned with onions)

1 lb ground beef, cooed (or browned with onions)

1 Tbsp cumin

2 Tbsp chili powder

1/2 tsp salt

1 tsp black pepper

If needed add more chicken broth. Simmer for 30-40 minutes.

Toppings:

tomatoes, cut small, green onion, shredded cheese, sour cream

Bread Sticks

2 puff pastry sheets, thawed

olive oil

salt, garlic salt, garlic powder 

1-2 cups shredded Mozzarella cheese

Place puff pastry sheets on a baking pan.  Brush with olive oil.  Sprinkle with seasonings. Add cheese and press into the puff pastry sheets. Using a pizza cutter cut into 12 strips and twist each strip.  Some cheese will fall off just clean up so it doesn't burn. Bake at 400 degrees for 10-15 minutes.

Butternut Squash Chili

1.5 lbs lean ground turkey

2 Tbsp avocado oil, or olive oil

3 fresh garlic cloves, minced

1 large yellow or red onion, diced

2 large green bell peppers, seeded and diced

2 (15 oz) kidney, chili, and or black beans, rinsed and drained

1 (15 oz ) diced tomato, with juices, jar or fresh

1 cup low sodium bone broth, or stock (vegetable, chicken, or beef)

1 small butternut squash, peeled and diced (or about 4 cups)

2 tsp pumpkin pie spice

2 tsp chili powder

2 tsp dried oregano

2 tsp ground cumin

1 tsp sea salt, or to taste

 

Toppings:  diced avocado, fresh chopped parsley/cilantro, sliced chilies, sliced jalapenos, dried red onions shredded Mexican cheese blend, Greek yogurt, lime wedges, etc. 

Heat oil in large stockpot or Dutch oven over medium/high heat.  Add in ground meat and cook, stirring while crumbling, until no longer pin, about 5-7 minutes.  Drain grease if it's excessive.

Stir in all spices, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the onion has softened.  Add in the bean, tomatoes, broth, and butternut squash..

Cover with a lid and cook on LOW heat for an additional 30 minutes, stirring occasionally.  Garnish with your favorite toppings.

Crock Pot:  Cook your meat and then combine all ingredients in your crock pot, tnd ten cook on Low for 4-6 hours.

Crock Pot Chili

 1 lb ground beef or ground turkey or ground pork or a combination ( I use 1 1/2 lbs of turkey and pork)

1 onion diced

28 oz canned diced tomatoes

8 oz tomato sauce

1/3 cup ketchup

1/2 cup water

15 oz dark red kidney beans, rinsed and drained (I use two cans)

1.25 oz chili seasoning mix

3 celery stalks, chopped

2 Tbsp Worcestershire sauce

1 Tbsp sugar

1 1/2 cups shredded cheese, optional

9.25 oz Frito's Corn Chips, optional

 

1.  Brown ground beef with chopped onion until no longer pink.  Drain grease well.

2.  Combine the following ingredients in the crock pot:  diced tomatoes, tomato sauce, ketchup, water, kidney beans, chili seasoning mix, chopped celery, Worcestershire sauce, and sugar.  Stir together. 

3.  Add the browned ground beef and onion mixture to the crock pot. Stir everything together.

4.  Cook low for 6-8 hours or on high for 3-4 hours.  

5.  Top with shredded cheese and Frito's corn chips

Recipe: from Six Sisters

Easy Chili

1 1/2 lb lean ground beef
1 medium white onion, diced
2 cloves garlic
3 Tbsp chili powder
1 tsp ground cumin
1 tsp salt
1 tsp black pepper
1 (14.5 oz) can beef broth
2 (15 oz) cans red kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
2 (4.5 oz) cans green chilies
2/3 cup finely crushed tortilla chips
shredded cheese, cilantro, sour cream (for serving)

1.  Heat a large pot over medium -high heat.  Add ground beef and cook until browned, about 5 minutes.  After 5 minutes add in the onion and saute 3-5 minutes until tender.  Drain any excess grease.

2.  Add the garlic, chili powder, cumin, salt, and pepper and saute 1 minute more.

3.  Stir in the beef broth, tomatoes, beans, and green chilies.

4.  Bring to a boil.  Reduce heat to low and let simmer, covered, 45-60 minutes, stirring every 10 minutes.

5.  Remove the lid and stir in the tortilla chips.  Let rest for 10 minutes, uncovered, to thicken.

6.  Serve topped with cheese, cilantro, sour cream and more tortilla chips as desired.

Turkey Chili

1 lb. ground turkey
1/2 cup diced red onion
2 tbsp. cilantro
1 tbsp. chili powder
1 tbsp. garlic
1/2 tsp. red pepper flakes
15 oz. can white beans, kidney beans, black beans, pinto beans
lentils
4 cups chopped zucchini
4 cups tomato soup (4 cans)
1 tsp. salt

Brown turkey.  Add fresh ingredients.  Only partially drain beans.  Add to crock pot. High for 4-5 or low 6-8 hours.

* Lauren's recipe

Creamy Chicken Chili

1 pound boneless, skinless chicken breast cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2  (15-oz.) cans small white beans, rinsed and drained
1  (14-oz.) can chicken broth
2  (4-0z.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Big pinch of cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

In a large pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat to low and simmer uncovered 30 minutes.  Remove from heat.  Stir in sour cream and whipping cream.  Serve immediately.

Makes 7 servings.

Chili Cheese Fries

4 cups frozen french-fried potatoes
1 carton (15 oz.) fat-free vegetarian chili
5 hot dogs, halved lengthwise and sliced
1/2 cup chopped onion
1 cup (4 oz.) shredded cheddar cheese

Prepare fries according to package directions.  Meanwhile, in a microwave-safe dish, combine the chili, hot dogs and onion.  Cover and microwave on high for 5-6 minutes or until heataed through, stirring once.  Serve over fries; sprinkle with cheese.

Serves 4

Chili Con Carne

3 cans (15 oz. each) kidney beans, drained
2 large onions, chopped
2 green pepper, chopped
2 lbs. extra lean ground beef 
2 cans (16oz. each) tomatoes
2 can (8oz. each) tomato sauce.
1/4 tsp. paprika
2 bay leaves
2 Tbsp. chili powder

Spray a large kettle pan with non-stick cooking spray and brown the meat.  Add remaining ingredients.  Cover and simmer for 1 hour.  Before serving remove the bay leaves.

12 Servings

*Andrew's favorite

Chili Con Carne

3 cans (15 oz. each) kidney beans, drained
2 large onions, chopped
2 green pepper, chopped
2 lbs. extra lean ground beef
2 cans (16 oz. each) tomatoes
2 cans (8 oz. each) tomato sauce
1/4 tsp. paprika
2 Tbsp. chili powder

Spray a large kettle with non-stick cooking spray and brown the meat.  Add remaining ingredients Cover and simmer for 1 hour.  This recipe is quick and healthy.
12 servings

White Chili

2 1/2 cups water
1 tsp. lemon pepper
1 tsp. cumin seed
4 chicken breasts
Bring water and spices to a boil add chicken. Reduce heat to low; cover & simmer until chicken is fork tender. Drain (cut into bite size pieces)

Sautee
1 clove garlic, minced
1 cup chopped onion
In a skillet spray with cooking spray heat and add garlic and onions until tender. Add to chicken

Combine
1 tsp. ground cumin
2-3 Tbsp. lime juice
2 cans Shoepeg White corn (Green Giant), not drained
2 (4 oz.)cans diced green chilies, not drained
2 cans Great Northern Beans (white beans), not drained
Add to chicken and onions in a pot. Cook until thoroughly heated.

Ladle soup into bowls and garnish with
crushed tortilla chips
Monterey Jack cheese, grated
salsa
sour cream

Chili

1 lb. ground beef
1/2 cup onion, chopped
1/2 cup celery, chopped (optionsl)
1 qt. canned tomatoes
1/2 tsp. chili powder
salt and pepper
2 Tbsp. brown sugar
2 Tbsp. vinegar
1 1/2 cup dry kidney beans

Soak beans overnight. Drain and cover with warm water. Cook until tender. Brown meat. Add onions and celery; saute and drain fat. Add tomatoes, salt and pepper, chili powder, vinegar and brown sugar; mix well. Add beans. Cook 1 hour. Serves 6 to 10.