Archive of ‘Soup, stew, and chili’ category

Turkey Black and White Bean Chili

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Happy Fall! It’s chili season again! This post highlights a homemade chili seasoning mix you can make ahead and have on hand. It’s a low cost alternative to buying a seasoning packet. It also gives you control of the salt content. The chili recipe is a variation of the Three-bean and Corn Chili we made last year. It’s fun to be creative and change things up when making chili. Change the ingredients and you have a new chili each time you make it. Let us know the variations you’ve made and enjoyed! It’s a long winter so we need lots of ideas!

 

Chili Seasoning Mix
Serves 4
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Ingredients
  1. 1/2 cup chili powder
  2. 4 teaspoons cumin powder
  3. 1 teaspoon smoked paprika
  4. 1 teaspoon black pepper
  5. 1 teaspoon red pepper flakes
Instructions
  1. Measure spices into a 1 cup container such as a jelly jar.
  2. Cover with airtight lid
  3. Shake to mix
  4. Label and date
Notes
  1. This will make enough chili seasoning mix (about 2 1/2 tablespoons per recipe) to make 4 batches of chili.
Taste of Zest http://www.tasteofzest.com/toz/

Turkey Black and White Bean Chili
Serves 8
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Ingredients
  1. 1 teaspoon olive oil
  2. 1 medium onion, chopped
  3. 2 medium carrots, chopped
  4. 1 tablespoon minced garlic
  5. 1 pound lean ground turkey
  6. 1/4 teaspoon onion powder
  7. 1/2 teaspoon garlic powder
  8. 1/2 teaspoon meat season with no salt (optional)
  9. 15 ounce can white cannellini beans, drained and rinsed
  10. 15 ounce can black beans, drained and rinsed
  11. 14.5 ounce can diced tomatoes
  12. 4 ounces canned green chilies
  13. 4 cups tomato juice (regular or low sodium)
  14. 21/2 tablespoons chili seasoning mix
  15. Salt (optional, season to taste)
Instructions
  1. Saute finely chopped onion, carrot and minced garlic in olive oil for few minutes in a soup kettle.
  2. Add ground turkey, onion powder, garlic powder and meat seasoning. Stir to crumble meat and brown until meat is no longer pink.
  3. Add the beans to the ground turkey mixture along with tomatoes and green chilies.
  4. Then add tomato juice. Adjust the amount based on your preference for thickness.
  5. Add the chili seasoning mix. Adjust spices and salt to your taste.
  6. Simmer for 15-20 minutes or until flavors are blended.
  7. Serve chili with crackers or hearty bread. You can add your favorite toppings such as chopped green onion, sour cream or shredded cheese.
Notes
  1. Divide leftovers into individual portions, label and freeze for a quick and easy meal at the end of a busy day. If you remember to transfer it from the freezer to the refrigerator in the morning, it will take less time to thaw and cook in the microwave at the end of the day.
  2. Nutrition Per Serving: 255 calories, 6 g fat, 1 g saturated fat, 10 g fiber, 660 mg sodium (without added salt), 799 mg potassium, 32 gm carbohydrate, 3 mg iron (18%), 60 mg vitamin C (100%), 6141 IU vitamin A (123%)
Taste of Zest http://www.tasteofzest.com/toz/

Chicken Soup with Homestyle Noodles

Chicken Noodle Soup

Make this easy chicken soup recipe, that tastes like Grandma made it, without all the work of cooking the chicken and rolling out the noodles. Just buy a rotisserie chicken, eat once and then use the leftover chicken to whip-up this savory soup that hits the spot. Frozen egg noodles make it hearty and give it that delicious homemade taste.Chicken Noodle Soup

Chicken Soup with Homestyle Noodles
Serves 8
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion, finely chopped
  3. 2 medium carrots, finely chopped
  4. 2 teaspoons garlic, minced
  5. 4 cups low sodium chicken broth
  6. 4 cups water
  7. 1 bay leaf
  8. ½ teaspoon onion powder
  9. ½ teaspoon garlic powder
  10. 1/4 teaspoon black pepper or to taste
  11. 1 teaspoon salt or to taste
  12. 2 cups cooked chicken (or turkey)
  13. 12 ounce package of frozen egg noodles, like Reames®
Instructions
  1. Saute onion, carrots and garlic in olive oil for 5 minutes.
  2. Add chicken broth and water and bring to a boil.
  3. Add seasonings and cooked chicken and bring to boil.
  4. Simmer noodles as directed on package: cook noodles uncovered for 20 minutes or until desired tenderness. Stir occasionally. Noodles will be tender but still slightly firm.
Notes
  1. Nutrition Per Serving: 278 calories, 5 g fat, 1 g saturated fat, 2 g fiber, 572 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Three-bean and Corn Chili

Along with being a three-bean chili, this is also a three-season dish. It is great for those cool spring and fall days as well as the cold days of winter. It’s a hearty, one-pot meal that’s very satisfying. The variety of beans and the corn make it a colorful dish that is fun to serve to one or a group.Chili

This recipe can be easily adapted for the slow cooker. Just complete the first two steps on top of the stove and then put all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 2-3 hours, depending on your slow cooker. It’s always a good idea to try slow cooker recipes while you are home so you can adjust the temperature as needed. Then you will know the accurate cooking time the next time you make it and there will be no surprises, neither undone or overdone.

Chili2

Three-bean and Corn Chili
Serves 8
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Ingredients
  1. 1 teaspoon olive oil
  2. 1 medium onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 pound lean ground turkey or extra lean ground beef
  5. 1 tablespoon minced garlic
  6. 1/4 teaspoon onion powder
  7. 1/2 teaspoon garlic powder
  8. 1/2 can (~7 1/2 ounces) canned kidney beans, drained and rinsed
  9. 1/2 can (~7 1/2 ounces) canned white beans, drained and rinsed
  10. 1/2 can (~7 1/2 ounces) canned black beans, drained and rinsed
  11. 1 can (~15 ounces) canned diced tomatoes
  12. 1 can (~11 ounces) canned Mexican corn (with red and green peppers )
  13. 3-4 cups low sodium V-8 juice
  14. 2 tablespoons chili powder
  15. 1 teaspoon cumin powder
  16. 1/4 teaspoon paprika, smoked
  17. 1/4 teaspoon black pepper
  18. 1/4 teaspoon red pepper flakes
  19. Salt, season to taste (optional)
Instructions
  1. Saute onion and green pepper in olive oil for few minutes in a soup kettle.
  2. Add ground meat, along with garlic, onion powder and garlic powder. Stir to crumble meat and brown until meat is no longer pink.
  3. In the meantime, mix all three cans of beans in colander, rinse and drain. Divide beans into two batches. Label and freeze one batch for use later.
  4. Add the other half of the beans to the ground beef along with tomatoes and corn.
  5. Then add 3 or 4 cups V-8 juice. Adjust the amount based on your preference for thickness.
  6. Add the spices. Adjust spices to your taste.
  7. Simmer for 15-20 minutes or until flavors are blended.
  8. Serve chili with crackers or hearty bread. You can add your favorite toppings such as chopped green onion, sour cream or shredded cheese.
Notes
  1. Divide leftovers into individual portions, label and freeze for a quick and easy meal at the end of a busy day. If you remember to transfer it from the freezer to the refrigerator in the morning, it will take less time to thaw and cook in the microwave later on.
Made with ground turkey
  1. Nutrition Per Serving: 238 calories, 6 g fat, 1 g saturated fat, 7 g fiber, 383 mg sodium (without added salt).
Made with lean ground beef
  1. Nutrition Per Serving: 278 calories, 11 g fat, 4 g saturated fat, 7 g fiber, 367 mg sodium (without added salt).
Taste of Zest http://www.tasteofzest.com/toz/

Easy Wild Rice Soup

Wild Rice Soup with SpoonHere is a Minnesota favorite! It is a make-in-20-minutes dish that is quick, easy and delicious.  It uses pre-cooked ingredients that you can have on hand. You can use leftover turkey from Thanksgiving or purchase a rotisserie chicken and eat half and use the rest for this soup. Wild rice takes awhile to cook from scratch but can be cooked ahead and frozen in 1 ½ cup packages which makes it very convenient for use later. Wild rice can also be purchased cooked in a can. If you’d prefer, you can use instant brown rice which cooks directly in the broth. This makes it very convenient and quick. Serve it with crackers or crusty bread. Enjoy!Wild rice soup with spoon and bread

Easy Wild Rice Soup
Serves 8
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion, finely chopped
  3. 2 medium carrots, finely chopped
  4. 2 teaspoons garlic, minced
  5. 1/4 cup flour
  6. 4 cups low sodium chicken broth
  7. 1 teaspoon thyme
  8. 1 teaspoon parsley
  9. 1/2 teaspoon sage
  10. 1 dash red pepper flakes
  11. 1/4 teaspoon black pepper
  12. 1 teaspoon salt or to taste
  13. 2 cups cooked turkey or chicken
  14. 1 1/2 cups cooked wild rice (Rinse and drain canned wild rice.)
  15. 1 cup 2% evaporated milk
  16. 2 cups packed spinach leaves (optional)
Instructions
  1. Saute onion, carrots and garlic in olive oil for 5 minutes.
  2. Sprinkle flour over onion and oil mixture and stir to make roux.
  3. Cook for 1 minute.
  4. Add chicken broth and bring to a boil.
  5. Add seasonings and simmer for a few minutes.
  6. Add chicken and rice and simmer for 5-10 minutes.
  7. Add evaporated milk and heat through. Do not boil.
  8. Ladle soup over a handful of spinach leaves. Enjoy!
Notes
  1. ¾ cup instant brown rice makes 1 ½ cups cooked rice which can be substituted for the wild rice.
  2. This recipe is healthier than most wild rice soups because it’s made with low sodium chicken broth and lower fat milk.
  3. Nutrition Per Serving: 182 calories, 4 g fat, 1 g saturated fat, 2 g fiber, 596 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/

Hearty Ham and Bean Soup

Soup

This super-simple recipe is great for a winter or spring party with friends. It can also be put together Sunday night, refrigerated overnight, plugged in the morning so that you’ll have dinner when you get home from work on Monday night. What’s better then hot soup after a long commute in slushy spring storm? After the first meal, this soup will be ready to eat throughout the week. Make this along with Easy Wild Rice Soup (coming soon!) on the weekend and then you will have a variety to eat that week. To change it up you could add corn (frozen or canned) one night. It also freezes well so it’s ready later in the month when you’re not in the mood for cooking.

Soup in bowl

Hearty Ham and Bean Soup
Serves 10
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Ingredients
  1. 1 pound navy beans (3 cups dried), soaked overnight
  2. 8 cups water
  3. 1 pound cubed ham or 1 ham bone
  4. 1 large onion, chopped fine
  5. 4 whole carrots, chopped fine
  6. 4 cloves garlic, chopped fine
  7. 1 bay leaf, whole
  8. 1/2 teaspoon dried thyme
  9. 1/2 teaspoon dried oregano
  10. 1/4 teaspoon black pepper
Instructions
  1. Prepare ingredients as directed above.
  2. Place all ingredients in slow cooker.
  3. Cook on low for 8 hours or until beans are soft.
  4. Eat hot or freeze in 1 1/2 cup servings for 2 to 3 months.
Notes
  1. Nutrition Per Serving (1 ½ cups): 254 calories, 5 g fat, 2 g saturated fat, 12 g dietary fiber, 621 mg sodium.
Taste of Zest http://www.tasteofzest.com/toz/